FILLING:
Cook 2 Cloves of Garlic, 1 tsp Cumin powder and a Slosh of Red Wine in a large frypan.
Add 2 Grated Carrots, 1 Grated Zucchini, 1 Grated Beetroot, 1 Tin of Organic Brown Lentils and cook, stirring, until they start to go limp.
Add 1 Bottle of Passata, and simmer, uncovered, to reduce.
Optional extras: Onion, Mushrooms, Celery, walnut chunks.
3 cups wholemeal flour (can substitute Spelt flour, or even part Almond meal)
3 Tablespoons Nutelex (adjust this amount if necessary to get a good mealy texture)
Enough rice/soy/almond/oat/cashew nut milk to bring the meal into a nice pliable dough.
Flour down a surface and turn the dough out, giving it a good knead. break it into two portions, 1/3 and 2/3.
Roll the 2/3 out into an even(ish) circular shape, and use this to line the base of your greased pie dish.
Fill pie up with your saucy vege lentil goodness.
Roll the 1/3 out into another even(ish) cicle, and drape over the top of the pie.
Pinch around the edges of the pie to seal, make small air holes in the top, and brush down the top with milk.
BAKE:
In a 200 degree oven for 20-30 minutes.
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