This recipe is always a family favourite. The deliciously creamy cauliflower mash can win over any fussy eater. I love making these pies when I have guests for dinner as they are served in their own little dish and look much more difficult than they really are.
Vegan & Gluten Free
- 1 large onion (diced)
- 2 large carrots (diced)
- 3 cloves of garlic (crushed)
- 2 small eggplants (cut into 2cm cubes)
- 400g can of diced tomatoes
- 2 cups vegetable stock
- 1 cup red split lentils
- 2Tbsp tomato paste
- 3tsp coriander seeds (grind in a mortar and pestle)
- 1tsp black peppercorns (grind up in a mortar and pestle)
- 2tsp cumin seeds
- 1tsp mustard seeds
- 1tsp ground turmeric
- 3cm piece of ginger (grated)
- 650g cauliflower (approx. half a large cauliflower)
- ½ cup cashews soaked for 4 hours in water
- 1Tbsp nutritional yeast
- 1/3 cup soy or nut milk
- Heat a large pot and add the onion stirring frequently, as the onion begins to soften add the carrot, mustard seeds, cumin seeds, coriander seeds and black pepper.
- Add the eggplant stirring constantly to ensure that the spices do not burn.
- When the eggplant begins to soften, add the garlic, ginger, turmeric and stir well.
- Add the can of diced tomatoes, tomato paste, vegetable stock and lentils.
- Bring to the boil and then simmer, stirring frequently until the lentils are tender and most of the liquid is absorbed.
- You may need to add more stock if mixture is too dry.
- While the mixture is simmering: Roughly chop the cauliflower and steam until soft.
- Place the cauliflower in a blender, strain the cashews and add to the blender with the yeast and soy or nut milk.
- Blend on high until a smooth consistency is achieved.
- Once the mixture is cooked, divide into 4 oven proof dishes that hold approximately 2 cups.
- Top with cauliflower mash and cook for approx. 20mins at 180 degrees Celsius.