pies and tarts Archives - Forks Over Knives

Spring Onion and Asparagus Tarts with Black Bean Crust

Caitlyn Diimig, RD — Wed, 16 Apr 2025 17:53:32 +0000

With twice the protein of a standard hamburger and no cholesterol, these hunger-busting asparagus tarts are a healthy option for the whole family. Pureed black beans create a hearty, fiber-packed crust, while fresh thyme adds subtle floral notes. Par-bake the crusts, then slather with a lemon-infused tofu cream. After a brief spell in the oven, top with steamed asparagus, spring onions, and a zesty homemade gremolata. It’s that simple! These scrumptious savory tarts would work well for dinner for two or as an appetizer for a bigger group.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 tarts

Time: 45 minutes

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1 cup brown rice flour
2 tablespoons chopped fresh thyme
2 tablespoons tahini
1 lemon (plus extra wedges for serving, if desired)
1 14- to 16-oz. pkg. firm tofu, drained
¼ cup low-sodium vegetable broth
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ cup chopped fresh parsley
1 clove garlic, minced
½ cup pitted Kalamata olives, sliced
2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise
16 oz. asparagus, trimmed, halved lengthwise if large

Instructions

Preheat oven to 400°F. Line two baking sheets with parchment paper.
In a food processor process black beans until a paste forms, adding up to 1 tablespoon water to help beans blend, if needed. Transfer bean paste to a medium bowl.
Stir rice flour and 4 teaspoons of the thyme into bean paste. Drizzle with tahini. Toss with a fork until mixture resembles coarse sand. Stir in water, 1 tablespoon at a time, until dough forms (about 3 tablespoons total). Divide dough in half. On one prepared baking sheet, press one dough portion into a 10-inch circle about ¼ inch thick. (If necessary, cover dough with a sheet of parchment paper and use a rolling pin to shape dough.) Repeat with remaining dough portion on a second baking sheet.
Bake crusts on separate oven racks 20 minutes or until starting to brown.
For filling, remove 6 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor combine 4 teaspoons lemon zest and juice, tofu, broth, the remaining 2 teaspoons thyme, the pepper, and garlic powder. Cover and blend until smooth and spreadable.
Spread filling evenly over parbaked crusts. Bake 10 minutes or until crusts are crisp and filling is hot.
For gremolata, in a small bowl stir together parsley, garlic, and the remaining 2 teaspoons lemon zest.
Place a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam spring onions and asparagus, covered, 5 minutes or until tender. Arrange spring onions and asparagus on baked tarts. Sprinkle with olives and gremolata. If you like, serve with lemon wedges.

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Vegan Cinnamon Apple Hand Pies

Laura Marzen, RD, LD — Mon, 03 Feb 2025 18:18:02 +0000

These crisp-crust apple hand pies rival anything you can find at McDonald’s. With the comforting goodness of homemade apple pie in a convenient handheld package, they’re ideal for game day or a weekend dessert with friends or family! Cashew butter gives the crust extra richness while keeping it relatively low in fat and pairs well with the fragrant cinnamon-infused apple filling. Be sure to eat these delish vegan hand pies fresh from the oven! Serve as they are, or with a scoop of vanilla nice cream.

What’s a Hand Pie?

A hand pie is a single-serving, closed pastry you can eat with your hands. Hand pies came from 19th-century England, created as a filling lunch for hungry miners. In the U.S., the most well-known hand pie is the McDonald’s apple pie.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 hand pies

Time: 80 minutes

12 oz. cooking apples, such as Granny Smith, Fuji, or Braeburn
2 tablespoons pure maple syrup
½ teaspoon + ⅛ teaspoon apple pie spice or ground cinnamon
1 tablespoon cornstarch
1 tablespoon flaxseed meal
1½ cups whole wheat pastry flour
½ cup quick-cooking rolled oats
¾ teaspoons sea salt
3 tablespoons unsalted cashew butter or almond butter
1 tablespoon + 2 teaspoons pure cane sugar
1 tablespoon unsweetened, unflavored plant-based milk

Instructions

For filling, peel, core, and chop apples into ½-inch pieces (you should have 2½ cups). In a medium saucepan combine apples, maple syrup, and ½ teaspoon of the apple pie spice. Cook, covered, over medium 4 to 6 minutes or until apples are softened, stirring occasionally.
In a small bowl whisk together cornstarch and 2 tablespoons water until well combined. Add all at once to apple mixture; cook and stir 1 minute or until thickened. Remove from heat; cover and set aside.
For crust, in a small bowl stir together flaxseed meal and ¼ cup water; let stand 5 minutes. In a food processor combine flour, oats, and salt. Process until oats are coarsely ground. Add cashew butter, 1 tablespoon of the sugar, and the flaxseed mixture. Pulse until dough just holds together. Add 3 to 4 tablespoons water, 1 tablespoon at a time, pulsing until dough holds together.
Knead dough once or twice until it is an even consistency. Wrap in plastic wrap and let stand 20 minutes.
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Divide dough into four equal portions. Lightly dust one dough portion with flour, place it between two sheets of parchment paper, and roll out dough with a rolling pin to a 10×5-inch rectangle about ⅛ inch thick. Remove top sheet of paper. Using a pizza cutter, cut rectangle in half to make two 5-inch squares, trimming edges as needed. Repeat with remaining dough portions.
Spoon about 3 tablespoons apple filling down one half of each dough square, leaving a ¼-inch border around edges of each square. Brush edges with milk. Fold unfilled dough halves over filling. Press edges with a fork to seal. Using a sharp knife, cut several slits in tops of each pie to expose filling.
Place hand pies 1 inch apart on prepared baking sheet. In a small bowl stir together the remaining 2 teaspoons sugar and ⅛ teaspoon apple pie spice. Lightly brush tops of pies with milk. Sprinkle with sugar mixture.
Bake 20 minutes or until bottoms of pies are lightly browned. (If necessary, tent pies with foil the last 5 minutes of baking to prevent overbrowning.) Serve warm.

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Silky Vegan Chocolate Ganache Tart

Mary Margaret Chappell — Tue, 31 Dec 2024 16:41:00 +0000

This spectacular vegan chocolate ganache tart is perfect for birthdays, Valentine’s Day, Mother’s Day, or any celebration table. Chocolate ganache, traditionally made with heavy cream and melted chocolate, can really weight you down. This healthier version uses cocoa powder, a modest amount of vegan chocolate chips, and plant-based milk to create a dark chocolaty filling for this stunning tart. Dates provide natural sweetness and a nutty oat-almond crust balances the silky smooth filling. The garnish of tangy fresh berries is optional but looks sensational and cuts the chocolatey richness so that every forkful is a delicious balance of earthy, sweet, and juicy. Allow at least two hours for this stunning dessert to chill before serving.

Tip

Gluten-free version: To make this tart gluten-free, use certified gluten-free rolled oats, oat flour, plant milk, and chocolate chips.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8-inch tart

Time: 2 hours 60 minutes

¾ cup rolled oats (see gluten-free tip, recipe intro)
¾ cup oat flour (see gluten-free tip, recipe intro)
1 cup plus 4 to 5 tablespoons unsweetened, unflavored oat milk or other plant-based milk
2 tablespoons almond butter
2 tablespoons pure cane sugar
⅛ teaspoon sea salt
1 cup pitted dates
⅓ cup unsweetened cocoa powder
2 tablespoons unsweetened dairy-free chocolate chips (see gluten-free tip, recipe intro)
1 teaspoon pure vanilla extract
Fresh raspberries and/or sweet cherries (optional)

Instructions

Preheat oven to 350°F. Line the bottom of an 8-inch tart pan with parchment paper.
For crust, in a medium bowl stir together the oats, oat flour, 4 tablespoons of milk, the almond butter, sugar, and sea salt until fully combined. (Add more milk as needed to just bring dough together.) Press dough into the prepared tart pan.
Bake 45 minutes or until crust is browned and begins to pull away from sides of pan. Let cool. Remove crust from tart pan and place on a serving platter.
For filling, in a high-speed blender or food processor combine dates, cocoa powder, and chocolate chips. Heat 1 cup milk in a microwave 90 seconds or until steaming but not boiling. Pour milk over date mixture and let stand 5 minutes. Cover and process 60 seconds or until completely smooth. Add vanilla; cover and process until incorporated.
Pour filling into the cooled crust. Chill 2 hours or until filling is set. If you like, top servings with raspberries and/or cherries.

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Cherry Crumble Pie

Ellen Boeke — Tue, 25 Jun 2024 17:34:02 +0000

Sweet-tart cherries ooze juicy flavor in this healthy vegan take on a timeless dessert, which is perfect for entertaining but easy enough to make any day. Traditional versions are loaded with butter, while this healthy dairy-free twist gets rich flavor from walnuts ground with whole wheat flour and rolled oats. Reserve some of the crust mixture for the crumble topping at the end. You want to cook the filling before adding it to the pie, as this helps prevent the crust from going soggy, but it only takes 5 minutes and can be done while the crust pre-bakes. Maple syrup rounds out the tartness of the saucy fruit filling, while almond extract adds rich notes. You can make this cherry crumble pie up to a day before serving.

For more inspiration, check out these tasty ideas:

Yield: Makes one 9-inch pie

Time: 75 minutes

1 cup whole wheat flour
⅔ cup walnuts
⅓ cup rolled oats
2 tablespoons flaxseed meal
⅔ cup date paste
1 teaspoon baking soda
¼ teaspoon sea salt
6 cups fresh or thawed and drained frozen unsweetened pitted tart red cherries
½ cup pure maple syrup
½ teaspoon pure almond extract
3 tablespoons cornstarch
Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 350°F. For crust, in a food processor combine the first seven ingredients (through salt). Pulse until crumbly. Reserve 1 cup of the mixture for topping.
Pour the remaining flour mixture into a 9-inch pie plate. Pat the mixture evenly over bottom and up sides of pie plate. Bake 15 to 20 minutes or until lightly browned.
Meanwhile, for filling, in a large saucepan combine cherries, maple syrup, almond extract, and cornstarch. Cook over medium 5 minutes or until thickened, stirring constantly.
Pour hot filling into hot baked crust. Sprinkle with reserved crust mixture. Bake 10 minutes or until topping is browned. Let cool before cutting. If you like, top with Aquafaba Whipped Cream. Store any leftover pie in the refrigerator for up to 24 hours.

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Rhubarb and Pear Tart

Nancy Macklin, RDN — Wed, 01 May 2024 17:27:20 +0000

If you’ve got rhubarb, you’ve gotta try this pretty fruit tart! The subtle sweetness of pear perfectly balances the assertive tartness of rhubarb, while freshly grated ginger adds depth, and a little maple syrup rounds out the sweet-tart flavor perfectly. The oil-free oat crust gets its richness from a handful of almonds ground with the rolled oats and some almond butter added at the end. We prefer using red rhubarb over the old-fashioned variety for its color and sweeter taste. Serve this toothsome rhubarb tart as it is, with Vanilla Nice Cream, or Aquafaba Whipped Cream.

Tips: To store, cover tart and store at room temperature for 1 day.

To make this gluten-free be sure to use certified gluten-free rolled oats.

For more inspiration, check out these tasty ideas:

Yield: Makes one 9-inch tart

Time: 60 minutes

1 cup cornmeal
½ cup rolled oats
2 tablespoons whole almonds
⅛ teaspoon sea salt
2 tablespoons almond butter
5 tablespoons pure maple syrup
¼ cup unsweetened, unflavored plant milk
¼ cup orange juice
1 tablespoon cornstarch
12 oz. red rhubarb, chopped into ½-inch pieces
1 pear, cored and chopped into ¼-inch pieces (1½ cups)
2 teaspoons grated fresh ginger

Instructions

Preheat oven to 375°F. Line the removable bottom of a 9-inch tart pan with parchment paper.
For crust, in a food processor combine cornmeal, oats, almonds, and salt. Process until almonds are ground. Add almond butter and 2 tablespoons of the maple syrup. Pulse until well combined. With processor running, slowly add milk through feed tube until mixture starts to cling together and is moistened. Press mixture over bottom and up sides of the prepared pan. Bake 10 minutes.
Meanwhile, in a medium saucepan whisk together orange juice, the remaining 3 tablespoons maple syrup, and the cornstarch. Add rhubarb, pear, and ginger. Cook and stir over medium 3 to 4 minutes or just until mixture begins to thicken.
Pour fruit mixture into partially baked crust. Bake 45 to 50 minutes or until fruit is soft and filling is thickened. Cool completely before serving.

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Sweet Potato Rosette Tart

Ellen Boeke — Mon, 30 Oct 2023 18:25:00 +0000

This stunning sweet potato tart uses two different types of tubers to achieve the scrumptious end result. Orange sweet potatoes are mashed with zesty orange juice and warming pumpkin pie spice to create a custard-like filling, while steamed purple sweet potato petals are placed in an eye-catching rosette pattern and topped with crushed almonds. (Steaming the purple potatoes separately and adding them after baking ensures the best texture and color.) The nutty oat and almond crust contrasts nicely with the earthy sweetness of the tart filling, and you can top each slice with Aquafaba Whipped Cream if you want an extra dose of decadence. Serve up this jaw-dropping dessert when you want to impress guests and end your evening on a sweet note!

For more vegan sweet potato desserts, check out these tasty recipes:

Yield: Makes one 10-inch tart

Time: 60 minutes

2 cups rolled oats
¼ cup flaxseed meal
¼ cup almond butter
1½ teaspoons pumpkin pie spice
5 tablespoons unsweetened, unflavored plant-based milk
1 cup orange juice, strained to remove pulp
3 tablespoons finely chopped dates
2 cups mashed orange sweet potatoes
½ teaspoon arrowroot powder
1½ cups very thinly sliced peeled purple sweet potatoes
2 tablespoons almonds, toasted and chopped
1 recipe Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 400°F. For crust, in a food processor combine oats, flaxseed meal, almond butter, and 1¼ teaspoons of the pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up sides of a 10-inch tart pan. Place pan on a baking sheet. Bake 8 minutes. Remove crust from oven and reduce oven temperature to 350°F.
Meanwhile, for orange sauce, in a small saucepan combine orange juice, dates, and the remaining ¼ teaspoon pumpkin pie spice. Bring to boiling; reduce heat to a gentle boil. Gently boil 7 to 10 minutes or until reduced by half (to ½ cup). Set aside 2 tablespoons of the sauce.
For filling, combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons of the orange sauce. Pour filling into partially baked tart crust.
Bake 35 to 45 minutes or until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool tart in pan on a wire rack.
Meanwhile, place purple sweet potato slices in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 to 5 minutes or until tender. When tart is slightly cooled, carefully arrange potato slices in concentric circles on top of filling. Brush with the reserved orange sauce. Sprinkle with toasted almonds and serve with Aquafaba Whipped Cream (if using).

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Grilled Pineapple Pie

Darshana Thacker Wendel — Mon, 03 Jul 2023 17:18:11 +0000

Grilling fresh pineapple takes it from delicious to divine, and this healthy pineapple pie showcases the tropical fruit in all its glory. The cinnamon-infused oat and walnut crust is baked to golden-brown perfection so you get a tender, flaky casing for the creamy filling and char-marked pineapple chunks. The hard part comes once everything is assembled: Letting the pie set in the fridge for four hours and resisting the urge to dig in! When it’s ready, this refreshing and healthy dessert will transport your taste buds to an island in the Caribbean. Feel free to serve each colorful slice with Aquafaba Whipped Cream or a side of Vanilla Nice Cream to really satisfy your sweet tooth.

Tip: When you’re shopping at the supermarket, look for fresh pineapple with a bright golden color and a sweet, fruity aroma at the stem end to get the most perfect pie possible.

For more pineapple recipes, check out these tasty ideas:

Pineapple Sherbet
Vegan Pineapple Coleslaw
Pineapple Ginger Smoothie
Or check out our full collection of pineapple recipes

Yield: Makes one 8-inch pie

2 cups rolled oats
½ cup chopped walnuts
1 tablespoon flaxseed meal
1½ teaspoons ground cinnamon
¼ teaspoon sea salt
½ cup date paste
1 fresh pineapple, peeled and cored
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. In a food processor combine the first five ingredients (through salt). Pulse until crumbly. Add date paste. Pulse until evenly mixed and mixture binds together when pinched. Reserve ⅔ cup mixture.
Pour the remaining oats mixture into an 8-inch pie plate. Pat mixture evenly over bottom and up sides of pie plate. (If mixture is too sticky to handle, wet your fingers.) Bake 12 to 15 minutes or until lightly browned. Cool completely.
Cut six ¼-inch-thick rings from pineapple; set aside. Roughly chop the remaining pineapple and place in a blender; cover and blend 30 seconds. Add reserved oats mixture and the vanilla. Cover and blend until creamy. Pour into cooled crust.
Grill pineapple rings over medium 3 to 5 minutes per side or until well seared. When cool enough to handle, chop rings into 1-inch pieces. Arrange grilled pineapple over filling in crust. Chill at least 4 hours or until set.

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The Great Purple Sweet Potato Pie

Darshana Thacker Wendel — Mon, 03 Apr 2023 17:45:30 +0000

There’s a reason that purple is the color of royalty: This gorgeous, flavor-packed sweet potato pie is truly majestic. A zesty blueberry sauce dials up the vibrancy of this decadent dessert, but the deep purple hue comes primarily from purple sweet potatoes in the filling. Their creamy composition makes for a velvety smooth texture, and their subtle sweetness is enhanced with lime zest and a little sugar. The homemade pie crust, which features the warming flavors of walnuts and cinnamon, provides the perfect base for the no-bake filling. Simply chill it in the fridge, add the blueberry sauce, and give yourself the royal treatment by enjoying a big slice.

Recipe from Forks Over Knives: Flavor!

For more decadent vegan pies, check out these tasty ideas:

Yield: Makes one 10-inch pie

Ingredients

Pie

1 cup oat flour or whole wheat flour
1 cup walnuts
3 tablespoons pure cane sugar
1 tablespoon brown or golden flaxseed meal
½ teaspoon regular or sodium-free baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon sea salt
1 ½ lb. purple sweet potatoes
¾ cup unsweetened, unflavored plant-based milk
¼ cup + 2 tablespoons pure cane sugar or pure maple syrup
3 tablespoons lime juice (preferably from Key limes)
1½ tablespoons lime zest

Blueberry Sauce

1 cup fresh or frozen blueberries
1 tablespoon pure cane sugar or pure maple syrup
1 tablespoon lime zest

Instructions

Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper.
For crust, in a food processor combine the first seven ingredients (through salt). Process until combined and nuts are ground. Add 2 tablespoons water; pulse to incorporate. The mixture will be crumbly, but it should bind when pinched between your fingers. If it doesn’t, add another 1 tablespoon water and pulse to combine.
Spoon mixture into prepared pan. Use the bottom of a bowl or a ladle to press it evenly into bottom of pan. Bake 20 minutes. Transfer to a wire rack and let cool to room temperature.
For filling, place the whole sweet potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender when pierced with a fork. Place sweet potatoes under cold running water to cool. When cool enough to handle, slip off and discard the peels. Transfer sweet potatoes to a bowl, lightly mash them, then transfer to a food processor. Add milk, sugar, lime juice, and lime zest; process until smooth.
Spoon filling over cooled crust and smooth with a spatula. Chill at least 1 hour before serving.
For Blueberry Sauce, in a small saucepan combine blueberries, sugar, and 3 tablespoons water. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until blueberries begin to break down and the liquid is syrupy. Remove from heat. Stir in lime zest.
To serve, release sides of springform pan from pie. Top pie with Blueberry Sauce.

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Vegan Galette with Caramelized Onion and Vegetables

Mary Margaret Chappell — Mon, 27 Feb 2023 18:29:40 +0000

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy to make at home. This savory vegan galette is packed full of thyme-scented mushrooms, butternut squash, and cauliflower. Jammy caramelized onions add a deep sweetness to the veggie medley, while a dollop of tahini mixed into the homemade crust delivers an earthy nuttiness to round out the comforting flavor profile. The best part of creating a galette is that it’s meant to look a little messy: Simply fold the edges of the dough over the filling in any way you want, and pop it in the oven! The uneven pleats make it look like the tart was baked in a fairytale cottage. Garnish the galette with extra thyme leaves or a drizzle of balsamic vinegar for a nourishing meal that tastes like an indulgent treat.

For more French vegan recipes, check out these tasty ideas:

Yield: Makes one 8-inch galette

Time: 1 hour 45 minutes

1 cup small cauliflower florets
1 cup thinly sliced butternut squash
1 cup sliced fresh shiitake mushrooms
4 sprigs fresh thyme
2 medium onions, halved and thinly sliced
¾ cup whole wheat flour
Pinch sea salt
1½ tablespoons tahini
1 teaspoon apple cider vinegar

Instructions

Bring a medium saucepan of water to boiling. Add cauliflower, squash, mushrooms, and 1 sprig thyme; cover and return to boiling. Remove pan from heat. Using a slotted spoon, transfer vegetables to a bowl; remove and reserve thyme sprig. Reserve cooking liquid in pan; cover to keep hot.
Preheat oven to 400°F. Place onions in an 8-inch square glass baking dish; add the remaining 3 sprigs thyme and ½ cup of the hot cooking liquid. Bake 1 hour or until onions are a rich dark brown, stirring every 15 minutes and adding ¼ to ½ cup cooking liquid whenever the mixture begins to look dry. If necessary, cook 5 to 10 minutes more to cook off any excess liquid. Transfer onion mixture to a bowl; discard thyme sprigs. Gently stir in blanched vegetables. Let cool 10 to 15 minutes.
Meanwhile, in a medium bowl whisk together flour and salt. Rub tahini and vinegar into flour with a fork until it resembles coarse sand. Stir in ⅓ to ½ cup of the reserved cooking liquid until a smooth, firm dough forms. Let dough cool 10 minutes.
Line a baking sheet with parchment paper. Roll out dough to a 10-inch disk. Transfer disk to the prepared baking sheet.
Spread vegetable mixture in the center of disk, leaving a 2-inch border. Fold the dough up and around the vegetables to create a raised edge, pleating as you go. Bake 30 to 35 minutes or until crust is browned and crisp. Garnish with the reserved thyme sprig.

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Individual Curried Shepherd’s Pies

Darshana Thacker Wendel — Wed, 15 Feb 2023 18:20:11 +0000

Serve up these individual curried shepherd’s pies when you’re craving a hearty meal that’s bursting with savory flavors. Lentils and kidney beans take the place of meat in this veg-forward version, while the creamy mashed potato topping gets a cheesy upgrade with some help from nutritional yeast. While all those elements are tasty on their own, the addition of curry spices elevates this recipe to a mind-blowingly delicious meal. Ginger, coriander, cumin, turmeric, cinnamon, and cloves blend together to create a tantalizing Indian-inspired flavor profile that showcases what it means to do fusion cuisine right. Feel free to add in a little cayenne if you like your food to have a kick, and get ready to dig into your new favorite comfort meal.

For more individual savory pies, check out these tasty ideas:

Mini Tuscan Vegan Pot Pies
Mini Vegan Tamale Pie
Mini Deep-Dish Pizza Pies
Individual Broccoli and Wild Rice Casseroles
Or our collection of Sensational Sweet and Savory Vegan Pie Recipes.

Yield: Makes 8 pies

4 lb. russet potatoes (about 7 medium), peeled and cut into 1-inch dice
2 cups low-sodium vegetable broth
6 tablespoons nutritional yeast
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup finely chopped red onion
6 cloves garlic, minced
1 tablespoon grated fresh ginger
2 cups chopped tomatoes
1 tablespoon ground coriander
1½ teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 15-oz. cans brown lentils, rinsed and drained (3 cups)
2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
2 cups unsweetened, unflavored plant-based milk
2 tablespoons fresh lime juice
¼ cup finely chopped fresh cilantro

Instructions

For mashed potato topping, place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until potatoes are tender.
Transfer potatoes to a large bowl. Add broth and nutritional yeast. Mash with a potato masher until creamy. Season with salt and pepper.
Preheat oven to 400°F. For filling, in a large skillet combine onion, garlic, ginger, and ½ cup water. Cook over medium-low 10 minutes or until onion turns golden, stirring occasionally. Add the next six ingredients (through cinnamon); stir well. Add ½ cup water; cook 5 to 7 minutes or until tomatoes start to break down. Stir in lentils, beans, and milk; cook 5 to 10 minutes or until thickened. Stir in lime juice and cilantro. Cook 2 minutes. Taste and season with additional salt if needed.
Pour 1½ cups of the curry mixture into each of eight 16-oz. ramekins. Spread mashed potatoes evenly over top of each. Place ramekins on a baking sheet.
Bake 30 to 40 minutes or until tops are golden. Let stand at least 5 minutes before serving.
To Freeze: Let pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

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