8 plant pie-in-a-pan!

30 mins
Serves 3
instagram.com

Directions

  1. 1Pre-heat your oven to 200c fan.
  2. 2Pre-heat your oven to 200c fan.
  3. 3Pre-heat your oven to 200c fan.
  4. 4In a large, oven safe wide casserole dish, sweat down the onion, leeks, butternut and tempeh with a very large pinch of salt in plenty of extra virgin olive oil.
  5. 5In a large, oven safe wide casserole dish, sweat down the onion, leeks, butternut and tempeh with a very large pinch of salt in plenty of extra virgin olive oil.
  6. 6In a large, oven safe wide casserole dish, sweat down the onion, leeks, butternut and tempeh with a very large pinch of salt in plenty of extra virgin olive oil.
  7. 7Cook for 10 minutes.
  8. 8Cook for 10 minutes.
  9. 9Cook for 10 minutes.
  10. 10Add the spices, garlic, more olive oil, sun-dried tomatoes and broccoli.
  11. 11Add the spices, garlic, more olive oil, sun-dried tomatoes and broccoli.
  12. 12Add the spices, garlic, more olive oil, sun-dried tomatoes and broccoli.
  13. 13Mix very well.
  14. 14Mix very well.
  15. 15Mix very well.
  16. 16Add the beans + their canned juices or additional stock.
  17. 17Add the beans + their canned juices or additional stock.
  18. 18Add the beans + their canned juices or additional stock.
  19. 19Simmer for 5 minutes, adding more water if needed.
  20. 20Simmer for 5 minutes, adding more water if needed.
  21. 21Simmer for 5 minutes, adding more water if needed.
  22. 22Scrunch the filo sheets over the top of the dish.
  23. 23Scrunch the filo sheets over the top of the dish.
  24. 24Scrunch the filo sheets over the top of the dish.
  25. 25Brush the filo sheets with olive oil.
  26. 26Brush the filo sheets with olive oil.
  27. 27Brush the filo sheets with olive oil.
  28. 28Bake for 10 minutes or until the sheets are starting to turn golden brown.
  29. 29Bake for 10 minutes or until the sheets are starting to turn golden brown.
  30. 30Bake for 10 minutes or until the sheets are starting to turn golden brown.

Ingredients

  • 0.5 an onion
  • 0.5 an onion
  • 0.5 an onion
  • 2 leeks, chopped into half moons
  • 2 leeks, chopped into half moons
  • 2 leeks, chopped into half moons
  • 200 g tempeh, roughly chopped
  • 200 g tempeh, roughly chopped
  • 200 g tempeh, roughly chopped
  • 0.5 a small butternut squash, chopped very small
  • 0.5 a small butternut squash, chopped very small
  • 0.5 a small butternut squash, chopped very small
  • 0.5 a head of broccoli, chopped small
  • 0.5 a head of broccoli, chopped small
  • 0.5 a head of broccoli, chopped small
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 8 sun dried tomatoes, chopped
  • 8 sun dried tomatoes, chopped
  • 8 sun dried tomatoes, chopped
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 480 g cannellini beans, from 2 x 400g cans, or 1.5 @boldbeanco jars, drained and rinsed or water kept if you prefer, if draining add 150-200ml veg stock to the pan
  • 480 g cannellini beans, from 2 x 400g cans, or 1.5 @boldbeanco jars, drained and rinsed or water kept if you prefer, if draining add 150-200ml veg stock to the pan
  • 480 g cannellini beans, from 2 x 400g cans, or 1.5 @boldbeanco jars, drained and rinsed or water kept if you prefer, if draining add 150-200ml veg stock to the pan
  • 3 sheets filo pastry
  • 3 sheets filo pastry
  • 3 sheets filo pastry
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • large pinch salt
  • large pinch salt
  • large pinch salt

Equipment

large, oven safe wide casserole dishovenspoonspatulabrush

Tips

  • This recipe is part of a series for 30-minute meals with over 30g of plant protein.
  • The recipe is a plant-based version of a dish traditionally made with processed meat, updated for healthier aging.
  • Uses tempeh and beans for protein and fiber.