Sweet Potato Pie with Garden Vegetable - A French Vegan Recipe

To maintain a balanced diet, BigBoy includes 3-4 vegetarian meals each week. This not only benefits health by increasing vegetable intake but also adds an element of environmental consciousness to his lifestyle.

This vegan sweet potato pie is inspired by shepherd's pie, with a layer of filling at the bottom and a topping of mashed sweet potatoes. The cooking method is similar, and even with the switch to vegetables, the final result is surprisingly satisfying in both texture and flavour. This vegetable pie can be enjoyed as a main meal, providing a hearty and satisfying experience. Additionally, the abundant sweet potato fiber helps with digestion and detoxification.

In terms of seasoning, I only added a moderate amount of herbs and red wine to cook the vegetables (you can add some vegetable broth if you like), and it turned out very flavorful. Additionally, I used cooked almond milk to mimic the effect of light cream, making the sweet potato mash not only creamy but also adding a hint of almond aroma.

ʙɪɢʙᴏʏ ᴛɪᴘs✨

📌To make the sweet potato mash even smoother, you can strain it after mixing in almond milk and salt.

Ingredients (serve 2-3)

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Vegetable Filling

Onion	½ bulb
Garlic	2 cloves
Zucchini	1 stick
Celery	2 stalks
Carrot	1 stick
Mushroom	4 pcs
Cherry Tomato	15pcs
Thyme	2 sprigs
Plain Flour	2 tsp
Ground Black Pepper	1 tsp
Sugar	2 tsp
Sea Salt	½ tsp
Worcestershire Sauce	2 tsp
Red Wine	150ml
Water	150ml

Sweet Potato Puree

Sweet Potato	500g/2pcs
Almond Milk	150ml
Plain Flour	1 tsp
Salt	½ tsp
Pistachio (optional)	to taste

Steps

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1. Garlic minced; onion chopped; celery, mushrooms, carrots, and zucchini diced; sweet potato cut into small cubes; cherry tomatoes quartered.

2. Boil a pot of water, add the sweet potato cubes, and cook for 15 minutes. Then drain.

3. Add 1 teaspoon of flour to the almond milk and mix well. Heat a pan over low heat, pour in the almond milk, and cook until it thickens slightly (to a consistency similar to light cream). Then remove from heat.

4. After draining the sweet potatoes, place them in a bowl and mash them. Then add the almond milk and 1/2 teaspoon of sea salt, and mix well to create the sweet potato mash. Set aside.

5. In a medium heat, add 1 tablespoon of oil and first sauté the garlic and onion until fragrant. Then add the celery, mushrooms, carrot, zucchini, and cherry tomatoes, and cook until softened, about 3-4 minutes.

6. First, add 2 teaspoons of flour and mix well. Then add black pepper, 1/2 teaspoon of salt (adjust to taste), sugar, soy sauce, red wine, and water. Stir to combine, and cook for 10 minutes or until the sauce reduces.

7. preheat the oven to 200°C. Take a baking dish with a diameter of about 20 cm. Place the vegetables cooked in red wine into the dish, then spread the sweet potato mash over the vegetables, covering them completely. Bake in the oven for 15 minutes.

8. Once baked, remove from the oven and sprinkle with some chopped pistachios for garnish. Enjoy while hot!