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
- Preheat oven to 220°C/200°C (400F/425F) fan-forced. Finely chop parsley stems, then coarsely chop leaves.
- Combine baked beans, Meet mince (or rehydrated TVP), nutritional yeast and tomato in a 2L (8-cup) ovenproof baking dish.
- Add frozen vegetables and parsley stems and stir to combine.
- 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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