Tip: Adjust your screen timeout in Settings
Vegan Lentil Pies with Mushroom Filling
Golden lentil hand pies built on psyllium-bound lentil dough with a savoury mushroom, onion and carrot filling. Vegan, gluten-free and faster than dough-from-scratch.
20 min prep / 40 min total
202 kcal
10.1g protein
6 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 200 glentils
- 125 mlwater
1/2 cup
- 20 mlolive oil
- 1 tspbaking powder
- 2 tbsppsyllium husk
- 4mushrooms
- 1onion
- carrots
- dried onion
- dried basil
- salt
to taste
- sesame seeds
for topping
Instructions
Soak 200g lentils, then blend with 1/2 cup water and 20ml olive oil.
Season the purée with salt, dried onion, dried basil and baking powder, then stir in 2 tablespoons psyllium. Let rest .
Sauté chopped onion, carrot and 4 mushrooms in olive oil with salt until softened.
Divide the lentil dough into portions, flatten and fill with the mushroom mixture.
Seal the pies, top with sesame and pan-bake in an oiled skillet until golden on both sides.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
