Diabetic & Me

Plant Based Lentil Mushie Pies

Plant Based Lentil Mushie Pie

Vegan (plant based) pies with mushrooms and lentils. The perfect starter or snack for any diabetic that wants to eat more healthy and keep those sugar levels low.

Ingredients

  • 1 tbsp olive oil
  • 1 tsp sesame seeds (0.4g carb)
  • 3 sheets of shortcrust pastry (90g carb / approx. 30g of carb per sheet, but check your pack)
  • 1 can of lentils, washed (33.2g carb)
  • 1 brown onion, large, diced (13g carb)
  • 1 large carrot, grated (10g carb)
  • 1 cup mushroom cups, chopped (2.3g carb)
  • 2 tbsp gravy powder (approx. 3g carb)
  • 1 tbsp garlic powder (7g carb)
  • 1 tsp cumin, ground (0.9g carb)

Recipe for separate pies

  • Preheat the over on 180 degrees
  • Mix gravy with 2-3 tbsp’s of boiling water and mix until smooth
  • Add lentils, onion, carrot mushroom, garlic powder, cumin, gravy to food processor or blender  – mix until mushy
  • Cut 1 x sheet of shortcrust pastry into 4 squares and place each square into an individual muffin tray tin insert
  • Fill each pastry square with the mushy mixture & fold into a pie like shape
  • Coat lightly with olive oil & sprinkle sesame seeds on top
  • Bake in oven for 25-30 minutes at 180 degrees, or until crispy on the outside

Recipe for one master pie

  • Preheat the over on 180 degrees
  • Mix gravy with 2-3 tbsp’s of boiling water and mix until smooth
  • Add lentils, onion, carrot mushroom, garlic powder, cumin, gravy to food processor or blender  – mix until mushy
  • Take 1 x whole sheet of pastry and add mushy mixture to the centre of the pastry, then fold like a present
  • Fill each pastry square with the mushy mixture & fold into a pie like shape
  • Coat lightly with olive oil & sprinkle sesame seeds on top
  • Bake in oven for 25-30 minutes at 180 degrees, or until crispy on the outside
Plant Based Lentil Mushie Pie

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