High Protein Pom-Pom Pie

Who doesn't love a pom-pom pie with crispy potato gems on top of a delicious tomato, bean, vegetable bake. This high-protein version by Leah Higl, sports dietitian and powerlifter, will delight your taste buds and keep you satiated for longer.

Serves 5 | Prep time: 10 mins | Cooking time: 30 minutes

INGREDIENTS

  • 600g Baked Beans (2x 300g cans)
  • 300g Meet Mince (or 300g hydrated TVP)
  • 500g Crushed Tomatoes (2 cans or I prefer to use a garlic basil passata sauce)
  • 300g Frozen Vegetable Mix (peas, corn & carrot)
  • 400g Potato Gems (eg Birds Eye)
  • ¼ cup Nutritional Yeast
  • 80g Vegan Cheese Shreds
  • ¼ bunch Parsley

METHOD

  1. Preheat oven to 220°C/200°C (400F/425F) fan-forced. Finely chop parsley stems, then coarsely chop leaves.
  2. Combine baked beans, Meet mince (or rehydrated TVP), nutritional yeast and tomato in a 2L (8-cup) ovenproof baking dish.
  3. Add frozen vegetables and parsley stems and stir to combine.
  4. Arrange potatoes over top of bean mixture to cover. Bake for 20 minutes or until lightly golden-brown. Sprinkle with cheese and bake for a further 10 minutes or until cheese melts and potatoes are crispy. Serve sprinkled with remaining parsley.
Vegan High Protein Pom Pom Pie

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