8 plant pie-in-a-pan!

Name: 8 plant pie-in-a-pan!
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 0.5 an onion; 2 leeks, chopped into half moons; 200 g tempeh, roughly chopped; 0.5 a small butternut squash, chopped very small; 0.5 a head of broccoli, chopped small; 6 cloves garlic, minced; 8 sun dried tomatoes, chopped; 2 tsp smoked paprika; 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; 3 sheets filo pastry; extra virgin olive oil; large pinch salt

30m

Serves 3

instagram.com

8 plant pie-in-a-pan!

instagram.com

30m

Serves 3

Directions

1Pre-heat your oven to 200c fan.
2In 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.
3Cook for 10 minutes.
4Add the spices, garlic, more olive oil, sun-dried tomatoes and broccoli.
5Mix very well.
6Add the beans + their canned juices or additional stock.
7Simmer for 5 minutes, adding more water if needed.
8Scrunch the filo sheets over the top of the dish.
9Brush the filo sheets with olive oil.
10Bake for 10 minutes or until the sheets are starting to turn golden brown.

Ingredients

0.5 an onion
2 leeks, chopped into half moons
200 g tempeh, roughly chopped
0.5 a small butternut squash, chopped very small
0.5 a head of broccoli, chopped small
6 cloves garlic, minced
8 sun dried tomatoes, chopped
2 tsp smoked paprika
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
3 sheets filo pastry
extra virgin olive oil
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.

8 plant pie-in-a-pan!

30m

Serves 3

instagram.com

8 plant pie-in-a-pan!

instagram.com

30m

Serves 3

Directions

1Pre-heat your oven to 200c fan.
2In 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.
3Cook for 10 minutes.
4Add the spices, garlic, more olive oil, sun-dried tomatoes and broccoli.
5Mix very well.
6Add the beans + their canned juices or additional stock.
7Simmer for 5 minutes, adding more water if needed.
8Scrunch the filo sheets over the top of the dish.
9Brush the filo sheets with olive oil.
10Bake for 10 minutes or until the sheets are starting to turn golden brown.

Ingredients

0.5 an onion
2 leeks, chopped into half moons
200 g tempeh, roughly chopped
0.5 a small butternut squash, chopped very small
0.5 a head of broccoli, chopped small
6 cloves garlic, minced
8 sun dried tomatoes, chopped
2 tsp smoked paprika
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
3 sheets filo pastry
extra virgin olive oil
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.