I’m super duper happy with how this turned out, I got so much love over this recipe I wanted to share it with you guys! This recipe is inspired by Tim Sheif – you can watch the original here if you like: https://youtu.be/jsgPy-K8ogk
What you will need:
5 sweet potatoes
1 spring onion
1 stalk of celery
2 handfuls of mushrooms
1 tin of chickpeas
5 cherry tomatoes
2 gloves of garlic
1 teaspoon of ground coriander
1 tablespoon of mixed herbs
100ml of vegetable stock
Salt & pepper
Optional: Breadcrumbs and nutritional yeast to place on top.
STEP 1 : Poke the sweet potatoes with a fork and place in a baking tray, drizzle over melted coconut oil and a pinch of salt and pepper, make sure they are fully coated and place them in an oven at 180 for 40-45 minutes.
STEP 2: Melt some coconut oil into a large frying pan or wok, Chop your celery and spring onion to small pieces and add them to the pan.
STEP 3: Chop the onion and two carrots and add them to the pan, stir and leave to fry on a high heat for a few minutes.
STEP 4: Turn the heat down to medium and make a little hole for the garlic and herbs, crush, peel and chop 2 gloves of garlic and add them to the pan with the mixed herbs and coriander, then stir well and leave to cook for a few minutes
STEP 5: Chop the mushrooms and tomatoes and add to the pan, leave to cook for around 2 minutes
STEP 6: Add the vegetable stock and stir well, bring to the boil and then turn the heat to simmer.
STEP 7: Drain the tin of chickpeas and add them to the pan, stir well and leave to simmer for around 10 minutes, or until the stock thickens.
STEP 8: Pour contents into a dish, ensue it’s spread evenly.
STEP 9: Once your sweet potatoes are baked until soft, mash them with the skin on (or remove if you prefer). Layer the sweet outtake mash over evenly over the top. (You’ll notice I changed the tin, this is because I felt the last one was far too large and it made the pie shallow, so I switched it over to a smaller one.)
STEP 10: Generously top with your bread crumbs and nutritional yeast.
STEP 11: Place into the oven at the same temperature and leave to cook untilgolden and crispy, YUM!
STEP 12: Serve and ENJOY!
Let me know what you think of this recipe if you decide to give it a go! The chickpeas really do make a great alternative for the meat and it’s still super tasty! I can’t wait to hear what you guys think of it.
Love Kays X