Instructions

1. First of all cook the lentils, drain and set aside.
2. At the same time start boiling potatoes in salted water. After 5 minutes of cooking add pumpkin to potatoes and cook until vegetables are done.
3. Drain potatoes and pumpkin, add plant-based milk, vegan butter, turmeric powder and garam masala. Blend everything with immersion blender and taste for seasoning. Add salt if needed and set aside.
4. Preheat oven to 190°C (375°F).
5. Heat oil in a large skillet oven medium heat. Sauté onion until soft and translucent. Then add garlic, sunchokes and celery root. Sauté for few more minutes.
6. Now add lentils, vegetable stock, dried thyme, soy sauce, nutritional yeast and balsamic vinegar. Let it simmer for about 15 minutes or until almost all the liquid evaporates. Taste for seasoning and add black pepper and more soy sauce if needed.
7. Divide veggies and lentils between two ramekins. Top each lentil pie with potato pumpkin mash using piping bag or just spread it with spatula.
8. Put in the oven for 20-30 minutes or until the pies start to bubble and brown.
9. Let your lentil pies cool down slightly and serve.