Sweet Potato Roasted Pie
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
3 Peppers (doesn't matter which colours)
3 segments garlic
1 bag of sweet potatoes
half a medium pan of sweetcorn
half a medium pan of peas
1/2 Tsp Ras el Hanout
2 heaped Tsp Natural Yeast
1 heaped Tsp
Bouillon vegetable stock
sprinkle of chilli
1/2 Tsp Garlic italian
squirt of tomato paste
sprinkle of pepper
First chop your peppers into strips and slice your garlic.
Place your peppers onto a tray along with the garlic and drizzle some extra virgin olive oil over them.
Put them into the oven gas mark 5, 375F
for around 25 minutes.
Chop your sweet potatoes into small chunks, put them into a pan and cover with water.
let them boil for 15 minutes until they are soft but not mush.
Also put your millet onto boil, double the water to the millet you have, the millet will soak up the water.
At the same time put your sweetcorn and peas onto boil and cook.
Your peppers should be soft and brown on there edges.
If your millet has a little water pop it into a sieve.
Drain the water from the millet and then rinse the millet with cold water.
Add the natural yeast, vegetable stock, garlic italian, chilli, tomato paste, ras el hanout and 2 tbs extra virgin olive oil into a glass and mix it altogether.
Now to put everything together.
mix the sauce , sweetcorn and peas into your millet and put the first layer into your tin.
Next layer the roasted pepper and garlic randomly over the millet.
Drain the sweet potatoes and mash, add 2 tbls olive oil and sprinkle pepper into your mash and mix together.
Spread the mash ontop of the peppers,
pop into your oven on gas mark 5, 375F for 25 minutes.
Your mash should be golden when it comes out of the oven.
Enjoy on it on its own as a main meal.
Inspired by mouthwateringvegan.com - millet stuffed pepper
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