I LOVE pies. Really, it was one of the things it was really hard to do without when I started my vegan journey. It’s been some years now, and I started before the wave rolled as it does now, with a lot of replacement products in both large and small supermarkets.
Most pie recipes are made with chickpeas, and my stomach does not agree with it (unfortunately) so I gave myself a challenge. To make egg replacement for the filling, that wouldn’t hurt my stomach, and this is the result.
1 dl rolled oats
1 1/2 dl buckwheat flour
2 spsk flaxseed meal
1/2 tsp salt
1 dl water
75 g red lentils
1 1/2 dl water
1 tsp salt
A handfull of fresh rosemary (or other herb)
12-15 fresh asparagus
1 package of shitake mushrooms (200 g)
3 spring onions
Turn on the oven at 200 degrees celcius.
Make the crust. Mix all the dry ingredients together and add water. Stir and leave to rest for 5 minutes so that the flaxseed and oatmeal can absorb the liquid. Knead it and roll it out on a piece of baking paper so it is no more than 3-4 mm thick. I made it without a pie shape, but if you prefere to, then put it in a baking dish that fits in the size. It just needs a border of a few centimeters. Put lentils, water and salt in a blender and blend at maximum speed for one and a half minutes. Scrabe down the sides along the way if necessary. You need a thin pancake dough when it’s done. Cut spring onions into smaller pieces, break the end of the asparagus and clean the mushrooms and cut them into coarse pieces if they are too large. Place all the ingredients on the crust ( if you make it without the dish, make sure there is about 3 cm around the edge without filling) – bend the edge up and tie a string around if necessary. Pour the lentil mass over and bake the pie for about 30 minutes.