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Vegan sweet potato pie recipe
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Vegan, low-calorie protein pie for guilt-free indulgence in comfort food.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 large carrot, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm sweet paprika
  • 1 tsp dried oregano leaves
  • 44.40 gm no-added-salt tomato paste
  • 400g can four bean mix, rinsed, drained
  • 400g can diced tomatoes
  • 400g can lentils, rinsed, drained
  • 2 tsp balsamic vinegar
  • 60g baby spinach
  • 250g sweet potato, peeled, thinly sliced
  • 250g Carisma potatoes (or other low GI variety), peeled, thinly sliced
  • 2 tsp fresh thyme leaves, plus thyme sprigs, to serve
Instructions:
  • In a 4-cup flameproof roasting pan, heat oil over medium heat. Sauté onion, carrot, and celery until softened, about 5-6 minutes. Stir in garlic, paprika, and oregano, cooking until fragrant for about 1-2 minutes. Add tomato paste and cook for another minute. Stir in beans, tomato, lentils, balsamic vinegar, and ¾ cup water. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes until sauce thickens. Season to taste.
  • Preheat the oven to 190°C/170°C fan forced. Spread the lentil mixture, top with spinach, then layer sweet potato and potato slices, overlapping slightly. Drizzle with oil, then sprinkle with thyme. Enjoy!
  • Cover the dish with foil and bake for 20 minutes, then continue baking uncovered for an additional 50 minutes until the potatoes are tender and golden. Sprinkle with fresh thyme sprigs before serving.

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