7" (17cm) diameter pastry case
4 oz. (100g) leeks
4 oz. (100g) carrots
8 oz (200g) red lentils
1 tbsp. yeast flakes
2 tsp. yeast extract
You can sometimes buy wholemeal pastry cases from healthfood shops. Otherwise, make your own.
Yeast flakes are sold in the UK under the name 'Engevita'. They can be omitted from this recipe.
Cut leek finely and fry in 1 tbsp. oil. Finely chop the carrots and add to pan. Rinse the lentils and add. Dissolve yeast extract in 1 pint of hot water and add.
Boil and simmer for 15 minutes. Stir in 1 tbsp tomato purée, 1 tsp. mixed herbs, yeast flakes.
Pour into the pastry case and decorate top with slices of tomato.
Bake at GM 6 / 400 °F / 200 °C for 30 minutes.
This recipe was stolen from 'The Caring Cook' written by Janet Hunt and published by the Vegan Society. This book was very useful to me when I first became vegan. It is strongly recommended, particularly for people who can't cook.