Green Onion Seasoning, Vegetable Stock Powder, Garlic Pepper Seasoning, Vegetable Spice
You will need
2 T (30 ml) olive oil
1 onion, finely chopped
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250 ml) (2 medium) coarsely grated carrots
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
½ cup (125 ml) water
1 cup (250 ml) frozen peas
¼ cup (60 ml) parsley, chopped
200 g punnet baby tomatoes, halved
400 g tin lentils, drained
400 g tin chickpeas, drained
2 cups (± 400 g) cubed peeled butternut
1 small head (±300g) cauliflower, finely sliced
1 – 2 t (5 – 10 ml) Ina Paarman’s Vegetable Spice
2 T (30 ml) butter
½ cup (125 ml) grated cheese
¼ cup (60 ml) fresh breadcrumbs
Method
Warm a heavy based frying pan. Add oil, swivel the pan, add chopped onion, Green Onion Seasoning and grated carrots.
Stir-fry the onion and carrot mixture until it starts to soften.
Adjust the oven rack to one below the middle position. Preheat the oven to 200°C.
Add Garlic Pepper Seasoning to vegetables in pan and sprinkle Vegetable Stock Powder over. Stir through. Add water
Bring mixture just to the boil.
Add peas (no need to defrost) and parsley. Add halved baby tomatoes, drained lentils and chickpeas and boil open for 5 minutes. Taste for seasoning.
Dish into a 25cm – 26cm round ovenproof dish.
Butternut and Cauli Mash
Steam the butternut until beginning to soften. Add the cauliflower and steam together until cauliflower is soft. Season with vegetable spice and add butter.
Mash with a potato masher.
Cover the top of the pie with Cauli Mash and sprinkle with a final topping of cheese and breadcrumb mixture.
Bake for 30 minutes until the pie is warmed right through with golden brown flecks. All you need is a salad to round off the meal.
