A hearty and comforting vegan pot pie with a layer of pumpkin cornbread and a tasty lentil chili on top.
Ingredients: 1 cup pumpkin puree. 1 cup cornmeal. 1 cup almond milk. 1/4 cup maple syrup. 2 tbsp olive oil. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 can lentils, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 1 cup vegetable broth. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 2 tbsp cornstarch mixed with 2 tbsp water.
Instructions: Preheat the oven to 375F 190C. In a mixing bowl, combine pumpkin puree, cornmeal, almond milk, maple syrup, olive oil, baking powder, baking soda, and salt. Mix until well combined. Pour the cornbread batter into a greased pie dish. In a large skillet, saut onion, garlic, and bell pepper until softened. Add lentils, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine. Mix cornstarch with water and add to the skillet. Cook until the chili thickens. Pour the lentil chili over the cornbread batter in the pie dish. Bake in the preheated oven for 25-30 minutes, or until the cornbread is cooked through and golden brown. Let it cool for a few minutes before serving. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
s p lernwelt
