Vegan
Pie: |
|
| 150 | g leeks |
| 150 | g carrot |
| 150 | g mushroom |
| 100 | g onion |
| 200 | g lentil |
| 400 | g chopped tomatoes |
| 140 | g chickpeas |
| 140 | g haricot beans |
| 140 | g beans |
| 100 | g barley |
Topping: |
|
| 3 | potatoes |
| 70 | g leeks |
| 30 | g vegan margarine |
| 1 | cup soymilk |
- Chop veg, put in a pot with the barley and leave to simmer until tender.
- Peel and cook potatoes in a seperate pot. When nearly cooked add leek.
- When veg is tender, and all the beans and simmer for another 10 mins. Put into a dish.
- Teem and mash potatoes and leeks together with the margarine and milk.
- Cover bean pie with the potato mixture.
- Place in the over and cook til the top is golden brown.
- Serve
Beans, Potatoes, Tomatoes, Vegetables, Main Dish, Advance, Bake, Vegetarian, Gluten-Free, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 441.5g |
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Amount Per Serving |
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|
Calories 442 Calories from Fat
64 |
||||||
% Daily Value* |
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|
Total Fat
7.1g 11%
|
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|
Saturated Fat
0.9g 5%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
195mg 8%
|
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|
Total Carbohydrates
78.1g 26%
|
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|
Dietary Fiber
25.0g 100%
|
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|
Sugars
10.7g |
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|
Protein
23.3g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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