The Australian Vegan Magazine — May-June 2017

Looking for readers’ recipes!

Have a great vegan recipe you would like to share with readers? The Australian Vegan Magazine invites all budding

cooks to send in your favourite recipe. Please email ingredients, method and some high res images (300dpi, CMYK,

PDF or JPEG). Please include your full name, city, and state. Once we get some reader recipes going we can do a prize

giveaway for the best recipe! Happy cooking!

This pie has lentils, mushrooms, a

rainbow of other tasty vegetables

and a pillowy polenta crust.

prep + cook 1 hour serves 4

200g (1 cup) French-style green

lentils

2 tablespoons olive oil

1 medium onion, chopped coarsely

2 cloves garlic, crushed

2 teaspoons fennel seeds

1 medium carrot, chopped coarsely

200g swiss brown mushrooms,

halved

400g grape tomatoes

2 tablespoons tomato paste

250ml (1 cup) vegetable stock

60g baby spinach

fresh thyme leaves, extra, to serve

polenta topping

1 litre (4 cups) vegetable stock

170g (1 cup) polenta (cornmeal)

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thyme leaves

2 tablespoons olive oil

2 tablespoons nutritional yeast

nBLFT

1 Cook lentils in a medium

saucepan of boiling water,

uncovered, for 12 minutes or

until just tender; drain.

2 Meanwhile, heat oil in a

large deep frying pan over

medium-high heat. Cook onion,

garlic and seeds, stirring, for 5

minutes or until onion is soft.

Add carrot, mushrooms and

tomatoes; cook covered, for 10

minutes, or until carrot softens.

Stir in paste; cook for 1 minute.

Add in stock; bring to the boil.

Cook, uncovered, for 3 minutes

or until thickened slightly. Stir

in lentils and spinach; season

to taste. Cover to keep warm.

3 Make polenta topping. Bring

stock to the boil in a large

saucepan. Gradually add

polenta and thyme to stock,

stirring constantly. Reduce

heat; cook, stirring, for 10

minutes or until polenta

thickens. Stir in oil and yeast.

Season to taste.

4 Preheat grill on high. Place

lentil mixture in a 2-litre (8-cup)

ovenproof dish; spread with

polenta topping. Grill for 15

minutes or until golden and crisp.

5 Serve topped with extra

thyme. Season to taste.

TIP French-style green lentils

are grown in Australia. These

green-blue, tiny lentils have

a nutty, earthy flavour and a

hardy nature that allows them

to be rapidly cooked without

disintegrating.

Shepherdless pie

Rainbow of

veggies

Images and recipes from The Australian
Women’s Weekly Vegan Kitchen, Bauer
Books, RRP $49.99, available where all good
books are sold & awwcookbooks.com.au.