Lentil-Veggie Pie with Plant-Based Cheese

Name: Lentil-Veggie Pie with Plant-Based Cheese with Mushrooms
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Russet Potato; 227 g Mushrooms; 1 unit(s) Lentils, canned; 113 g Mirepoix; 7 g Chives; ¾ cup Plant-Based Mozzarella Cheese, shredded; 2 tbsp Tomato Sauce Base; 1 tbsp All-Purpose Flour; 7.5 g Vegetable Stock Powder; 1 tbsp Soy Sauce; 2 g Garlic Powder; 1 tbsp Plant-based Butter*; 1 tbsp Plant-based Milk*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Mushrooms

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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.

Tags:

Veggie

•New

•Low CO2

Allergens:

Hvede

•Soja

•Schwefeldioxide und Sulfite

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

113 g

Mirepoix

7 g

Chives

¾ cup

Plant-Based Mozzarella Cheese, shredded

2 tbsp

Tomato Sauce Base

1 tbsp

All-Purpose Flour

7.5 g

Vegetable Stock Powder

1 tbsp

Soy Sauce

2 g

Garlic Powder

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*

Nutrition Values

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.

Utensils

•Peeler

•Large Pot

•Measuring Spoons

•Large Oven-Proof Pan

•Potato Masher

•Colander

Cooking Steps

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.

Meanwhile, quarter mushrooms.
Thinly slice chives.

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.

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.)

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.