This recipe was originally a Jamie Oliver recipe, however I’ve added my own twist! He has an incredible section of plant-based recipes on his website.
600g sweet potatoes
40g dairy-free margarine
3 cloves of garlic
2 celery sticks
1 tbs coriander seeds
1 tbsp organic odourless coconut oil
1/2 bunch fresh thyme
1 cup cooked fresh peas
Handful of sun-dried tomatoes
2 tbsp balsamic vinegar
vegan red wine
100ml veggie stock
400g cooked lentils
400g cooked chickpeas*
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
30g fresh sourdough breadcrumbs/cracker crumbs
- Preheat the oven to 200C/gas 6
- Thoroughly wash, peel and chop all the potatoes into chunks. Keep the peels (excluding the sweet potato) to the side for later.
- Place potatoes in a pot of salted water and bring to the boil, add the sweet potatoes 5 min after. Simmer for 10-15 min or until tender.
- Drain and leave potatoes to steam dry, add the margarine and a pinch of salt and black pepper. Mash until smooth and set aside.
- Place the potato skins into a mixing bowl and add 1 tbsp oil and a pinch of salt. Mix thoroughly with hands.
- Lay the skins evenly onto a baking tray and place in the oven. Bake for 20 minutes and grill until crispy.
- Finely slice the onion and celery, finely chop the carrots and crush the garlic.
- Bash the coriander seeds in a pestle and mortar until fine, then add it to a saucepan ver a medium heat with a spoon of oil. Cook for 10 in or until softened.
- Chop the mushrooms and sun-dried tomatoes, then add them to the pan along with the vinegar.
- Cook for a further 10 minutes, then add the wine, turn up the heat.
- Stir in the stock, lentils, chickpeas (if canned – include juices) and peas, and leave for 5 minutes or until slightly thickened and reduced.
- Crush the remaining garlic and place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tbsp oil. Mix well.
- Place the crispy skins upright along the walls of an ovenproof dish
- Pour the saucepan contents into the dish and add a layer of the mash on top.
- Sprinkle the herbed breadcrumbs over the mash, then place in the hot oven for 10 minutes or until piping hot through
- Switch to grill for a further 3 minutes or until golden brown.
*if cooking chickpeas from raw, they will need to be soaked in water overnight and boiled for approximately 1-2 hours or until soft. Rinse and drain keeping about one cup of the remaining water.
~ Rebecca Hayter