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:
- 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.
- 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.
- Preheat oven to 360 degrees F (180 degrees C)
- 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.
- 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.
- 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.
- Cover baking dish and bake for one hour.
- Remove pie from baking dish before serving and serve topped with tomato sauce.
- Enjoy!
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