Reducing Food waste has never been so easy with this delicious recipe.
Reduce wasting food by managing it better every day
Estimated CO2 Saving: 8kg per month (100kg per year)
Up to 30% of food we buy is wasted, at an estimated national cost of $5 billion-plus a year. Cut down on waste by not letting food go out of date, avoiding over-catering and looking after any leftovers.
This recipe has very versatile filling and for those who may have left over meat feel free to chuck it in as well!
I made mine using my weekly leftovers- sweet potato, eggplant, carrot, celery, onion and mushrooms (as you will see below), though you can substitute these ingredients for anything you may have in the fridge.
For the filling
- 1 large sweet potato, peeled and chopped into 1/2 inch pieces
- 1 large carrot, peeled and chopped fine
- 2 stalk celery, chopped fine
- 1 medium onion, chopped fine
- 1/2 eggplant
- 4-5 white mushrooms, chopped
- 4-6 cloves garlic, chopped fine
- 1 Tbsp Corn Starch
- 1-2 tsp salt and pepper (to taste, so optional)
- 1 tsp dried oregano
For the crust
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 2 tablespoons vegan soymilk
METHOD: For the filling
1.Dice all your vegetables to a consistent size.
2. Sauté sweet potato, eggplant, carrot, celery, onion, mushroom and garlic in a medium pot until softened. Add broth and whisk in corn starch. Add bay leaf, oregano, salt, pepper and heat, stirring occasionally, until sauce is thickened and bubbling.
3.Remove from heat, remove the bay leaf, and leave to cool.
METHOD: For the crust/pie lid
1. In a large bowl place all of the dry ingredients.
2. Add oil, soy milk and mix with a fork.
3. Pat into desired size to cover your serving dishes.
4. Fill your serving dishes with 1/4 of the mixture in each.
5. Bake at 220C for 20 minutes.