Bean & Leek Pie
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Fresh tomatoes are not in season in January, but you can use canned tomatoes. Go for organic ones if you can, because they have been sprayed a lot less.
Preparation
Soak the beans overnight and cook for 1 1/4 hours.
Heat the margarine or oil and add the carrots, cook for 10 minutes, then add the leeks and mushrooms and cook for a further 10 minutes. Add the flour and stir well, so that it mixes with the fat. Add the canned tomatoes and stir continuously for 2 minutes until it has thickened. Add the cooked butter beans.
Add the bean/veg mixture to an oven dish and top with mashed potato.
Cook in a preheated oven (220C/Gas 7) for around 20 minutes until piping hot.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Bean & Leek Pie
Ingredients
- 125g dried butter beans
- 50g margarine
- 225g carrots, diced
- 450g leeks, sliced
- 125g mushrooms, sliced
- 1 tbsp flour
- 150ml vegetable stock
- 225g canned tomatoes
- Mashed potatoes to top the pie
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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