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Lentil-Veggie Pie with Plant-Based Cheese

Lentil-Veggie Pie with Plant-Based Cheese

with Mushrooms
4.0(112)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
680 kcal
Protein
: 
23g protein
Preparation Time
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Wheat
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Sulphites
  • Soy
  • Peanuts
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Russet Potato

227 g

Mushrooms

1 unit(s)

Lentils, canned

(May contain traces of: Gluten, Wheat)

113 g

Mirepoix

7 g

Chives

¾ cup

Plant-Based Mozzarella Cheese, shredded

2 tbsp

Tomato Sauce Base

(May contain traces of: Gluten, Wheat, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy)

1 tbsp

All-Purpose Flour

(Contains: Wheat May contain traces of: Gluten, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy, Peanuts)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Wheat, Mustard, Milk, Tree nuts, Sesame, Peanuts)

1 tbsp

Soy Sauce

(Contains: Wheat, Soy, Sulphites May contain traces of: Gluten, Wheat, Mustard, Milk, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy)

2 g

Garlic Powder

(May contain traces of: Wheat, Mustard, Milk, Tree nuts, Sesame, Sulphites, Soy, Peanuts, Triticale)

Not included in your delivery

1 tbsp

Plant-based Butter*

1 tbsp

Plant-based Milk*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories680 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate97 g
Sugar9 g
Dietary Fiber13 g
Protein23 g
Sodium2000 mg
Trans Fat0.1 g
Potassium1950 mg
Calcium100 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Peeler
•Large Pot
•Measuring Spoons
•Large Oven-Proof Pan
•Potato Masher
•Colander

Cooking Steps

PDF
Boil potatoes
1
  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
  • To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
  • Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Prep
2
  • Meanwhile, quarter mushrooms.
  • Thinly slice chives.
Cook veggies
3
  • Heat 1 tbsp (2 tbsp) oil in a large oven-proof pan over medium-high.
  • When hot, add mirepoix and mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
Start filling
4
  • Sprinkle flour over top. Cook for 30 sec, stirring occasionally, until toasted.
  • Add soy sauce, tomato sauce base, stock powder and lentils, including can liquid. Bring up to a simmer. Once simmering, reduce heat to medium-low. Cook for 4-6 min, stirring often, until stew thickens. Season with pepper. (NOTE: For 2 servings, if you don't have an oven-proof pan, transfer to an 8x8-inch dish. For 4 servings, transfer filling to a 9x13-inch baking dish.)
Mash potatoes and broil pie
5
  • Drain and return potatoes to the same pot, off heat.
  • Mash garlic powder, plant-based cheese, half the chives, 1 tbsp (2 tbsp) plant-based butter and 1 tbsp (2 tbsp) plant-based milk into potatoes until creamy. Season with salt and pepper.
  • Top filling with potatoes, spreading into an even layer to cover filling. (NOTE: Don't worry if it doesn't reach the edges.) Broil in the middle of the oven for 6-7 min, until topping browns.
  • Remove from oven and let stand 5 min.
Finish and serve
6
  • Dvide lentil-veggie pie between plates.
  • Sprinkle remaining chives over top.

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