Oh spring break, where have you gone?! Before break I made a rather lengthy list of projects and other things I wanted to get done this week – and I can’t say I’ve even come remotely close to doing them.
On the other hand, me and my couch are really good friends now.
What I have taken a little time to do, is cook. I do love creating in the kitchen, but school usually means no energy for it.
The only thing wrong with this dish? It’s not the prettiest. Otherwise it’s pretty freaking awesome. And delicious.
Oh, and it happens to be gluten-free. And vegan. Because I like to make things nearly everyone can enjoy.
It uses some of my favorite ingredients from my favorite little market (ha!).
A few fancy-shmancy baking techniques (not really… but DO cut in your butter when making a crust. don’t melt it. trust me.)
A crumbly, nutty “crust”…
…that definitely does NOT stay together well, but tastes delicious.
Uses minimal cookware for optimal cleanup (read: one pot, one dish)
and is ugly as all get-out. Don’t let that chase you away!
And hey – this way you don’t have to worry about messing it up when you dig in!
Lentil-Veggie Pie with Buckwheat Crust [vegan, gluten-free]
This warming, comforting recipe is perfect for these wintry March days. It's not too heavy, and the buckwheat gives it a hearty, nutty flavor. This is no pretty pie, but it sure is tasty!
For the Crust
- 1.5 cups buckwheat flour
- 1.2 t salt
- 1/4 cup coconut oil, solid
- 1/4 cup earth balance
- 1/4 cup water
For the Pie
- 2 cloves garlic, minced
- 1 T cooking oil
- 1 cup chopped mushrooms
- 4 cups veggies (I used a bag of frozen peas/corn/carrots/green beans)
- 2.5 cups cooked lentils
- 1 cup veg broth
- 1 T flour or starch (I used arrowroot)
- cracked pepper, salt to taste
- cayenne pepper (optional)
For the Crust
- Mix the flour and salt in a large bowl. Cut in the oil and butter until butter pieces are small and even.
- Add in the water 1T at a time, kneading until a thick, crumbly dough has formed. Form into a ball.
- Flatten the dough into desired shape (carefully, it doesn't stay together well), wrap and let chill in the fridge for at least 30 minutes.
For the Pie
- Pre-heat the oven to 375º.
- Heat cooking oil in a large pan over medium heat. Add garlic, stirring constantly until it starts to turn golden brown.
- Add the mushrooms, toss to coat with oil, and saute until fragrant and soft, about 3-5 minutes.
- Add in your veggies of choice. If using frozen, cover the pan and cook until the vegetables are completely defrosted, stirring occasionally. Add lentils until heated through.
- Sprinkle the flour or starch over the veggie mixture, and pour in the broth, stir well. Bring the mixture to a boil, reduce to a simmer, and cook for about 5-10 minutes - until the mixture thickens. Add salt and pepper to taste, and a tiny bit of cayenne for a little kick.
- Transfer the mixture to a deep glass baking pan. Carefully roll out the crust and completely cover the mixture.
- Bake for about 20-25 minutes, until the crust starts to darken and the filling bubbles up the side.
- Serve and enjoy!
Feel free to sub any butter combo for the coconut oil or earth balance - I liked the combination of the two, it makes for a lightly sweet and salty crust. Also, the crust does not hold together well at all, so handle with care. One important thing to note: if you don't like the nutty flavor of buckwheat, you will NOT like this recipe!
I used frozen veggies and pre-cooked lentils to save time (and money), but please use fresh if you so desire! In an ideal world I probably would.
Â© 2013 Eat Learn Discover
A great, one-dish meal to share with friends of family – or make it for yourself and have and easy dinner option for nearly a week! This pie makes great leftovers. I love leftovers.
What is your favorite ugly food?
Are you a fan of buckwheat flour? If so, you must try this recipe!