Michelle made this amazing pie for a housing co-op meeting. It’s a really impressive vegan meal, this amount will serve about 10 hungry people. We had 7 but it all went by the end of the day!
Ingredients: 300g mung beans, 7 large potatoes, 3 large onions (i used 1 red and 2 white), tblsp Yeast extract, pinch of salt, 4 tblsp vegan margarine, a little soya milk, a little cooking oil, vegan stock, tblsp cumin, tblsp paprika, tsp – tblsps chilli powder depending on how much you like chilli, a range of vegetables, whatever you fancy. I used 4 large carrots, half a large red cabbage, 1 small celery and 1 leek.
Boil mung beans and potatoes in seperate pots. Chop and fry vegetables including onions in a large frying pan or wok. While the veg is gently frying, mash cooked potatoes with salt, margarine and enough soya milk to get a nice mashed potato consistency. Add cooked mung beans, spices, gravy and yeast extract to pan of vegetables and simmer for 5 minutes to mix flavours. Make sure the gravy is nice and thick, mung beans should make it even thicker. If its too runny, simmer for longer to thicken or add a little more gravy granules (or a tiny bit of cornflour if you’ve made the gravy from scratch).