Healthy Vegan Chestnut and Kale Pie 

A very nutritious and fancy recipe, great for special occasions.

Serves: 4-6

Preparation time: 110 minutes

Cooking and baking time: 60 minutes

Ingredients

1/2 cup chestnuts

12 big leaves of kale

2 tbs coconut oil

1 garlic clove, diced

1/2 cup sliced leeks

1/2 cup mushrooms, chopped

2 tsp freshly squeezed juice from lemon

2 tsp paprika, sweet

1 tsp cumin

1 tbs flax seeds, grounded

2 tbs water

Pinch of Himalayan salt and pepper

Instructions:

1. Soak chestnuts in hot water for one hour and then cook them in soaking water for 40 minutes on medium heat until they are soft.
2. Remove 12 big leaves from kale and remove their hard spine parts. Blanch the leaves in boiling water for 2 minutes. Finely chop the rest of the kale.
3. Preheat oven to 360 degrees F (180 degrees C)
4. Heat coconut oil on pan and add the leeks, garlic and mushrooms. Stir fry for 8 minutes until soft. Add the chestnuts, lemon juice, paprika, cumin, salt and pepper.
5. In an empty cup add grounded flax seeds with water and stir. Allow mixture to stand for 2 minutes before adding into the frying pan.
6. Oil and then line a baking dish with 5 kale leaves (make sure there are no empty spaces between leaves). Top with chestnut mixture and cover with remaining kale leaves.
7. Cover baking dish and bake for one hour.
8. Remove pie from baking dish before serving and serve topped with tomato sauce.
9. Enjoy!