Lentil-Veggie Pie with Plant-Based Cheese
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Lentil-Veggie Pie with Plant-Based Cheese

Lentil-Veggie Pie with Plant-Based Cheese

with Mushrooms

Earthy mushrooms and lentils are the stars of a hearty, savoury pie made with plant-based mozzarella mashed potatoes for the perfect rustic and comforting dinner.

Ingredients: Russet potato • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Mushrooms • Mirepoix (carrot, onion, celery) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • All-purpose flour (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Chives • Garlic powder.

Allergens:
Wheat
Soy
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Russet Potato

227 g

Mushrooms

1 unit(s)

Lentils, canned

(May contain Gluten, Wheat)

113 g

Mirepoix

7 g

Chives

¾ cup

Plant-Based Mozzarella Cheese, shredded

2 tbsp

Tomato Sauce Base

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

1 tbsp

All-Purpose Flour

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

7.5 g

Vegetable Stock Powder

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

1 tbsp

Soy Sauce

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

2 g

Garlic Powder

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

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*

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Nutrition Values

Calories680 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate97 g
Sugar9 g
Dietary Fiber13 g
Protein23 g
Cholesterol0 mg
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.

Utensils

Peeler
Large Pot
Measuring Spoons
Large Oven-Proof Pan
Potato Masher
Colander

Cooking Steps

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.
2
  • Meanwhile, quarter mushrooms.
  • Thinly slice chives.
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.
4
  • Sprinkle flour over top. Cook for 30 sec, stirring occasionally, until toasted.
  • Add soy sauce, tomato sauce base, stock powder and lentils, including the 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 4 servings, transfer filling to a 9x13-inch baking dish. For 2 servings, if you don't have an oven-proof pan, transfer to an 8x8-inch dish.)
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.
6
  • Dvide lentil-veggie pie between plates.
  • Sprinkle remaining chives over top.