Pies are great. Some kind of mixture, some kind of topping - usually pastry or potato - baked until the top is golden and crispy.
Grains and seeds are a great way of getting protein in for vegans and vegetarians. They are also pretty tasty and have good texture. If you avoid wheat, barley and rye, then they are usually gluten-free - just check the packet!
This makes two medium pies, which each can be a portion for one or a small lunch portion for two.
Ingredients
80g Buckwheat groats
50g Green lentils
40g Quinoa
20g Chia seeds
1/2 tsp garlic powder
1 tsp dried mixed herbs
500ml Veggie stock
2 tbsp Tomato puree
1 tbsp Brown rice miso
2 "baker" sized potatoes
Rinse all the grains and seeds in a sieve and add to a medium-hot saucepan. Allow to burn off any water and allow the grains and seeds to toast a bit.
Add in garlic powder and the herbs and enough stock - probably 250ml - to cover. Turn down the heat to medium and add a lid.
Peel your potatoes, cut into chunks, add a little water (but no salt) and put it on a hot hob and bring to the boil. Turn down and allow to simmer.
After a few minutes, after the first load of water seems to have been absorbed, add in the tomato puree and some more stock. Check for seasoning and add a little salt if needed.
As that amount of liquid seems to have been absorbed, mix the miso with a little stock and add to the grains. Add the rest of the stock and, if you think it is needed, some extra boiled water to keep it moist. Turn down the heat and leave as you deal with the potatoes.
Check the potatoes for doneness and drain off most of the water into a cup. Mash the potatoes and add in enough of the potato water to smooth it. Add a pinch of salt and a good glug of olive oil and mix together.
Put a portion of the stewed grains at the bottom of your pie dish and top off with potato. Use a fork to create ridges in the potato for maximum crisp.
Bake in a 200C oven for about 15-20 minutes. Finish off under a hot grill / broiler until golden brown.