Vegan split pea shepherd's pie

Ingredients

3 servings

• 1 good pinch of salt
• 500 g split peas
• 1 onion
• 1 good pinch of pepper
• 400 g canned crushed tomatoes
• 2 tablespoons balsamic vinegar
• 4 sprigs of thyme
• 2 bay leaves
• 3 tablespoons soy sauce
• 2 teaspoons Ras el Hanout
• 100 g soy protein, small grain/mince type (textured pea protein is better)
• 10 cl dry white wine
• 5 tablespoons olive oil
• 2 cloves of garlic
• 1 good handful of chopped parsley
• 2 tablespoons olive oil
• 1/2 lemon
• 1 small handful of sunflower seeds

Steps

1. 1

   - Cook the split peas in 2x their volume of water with salt. About 40 minutes in a saucepan. The peas should be tender without falling apart in the water.

2. 2

   - Preheat the oven to 180°C

3. 3

   - Chop the onion and garlic

4. 4

   - Heat a pan over low heat, sauté the onion and garlic with a little olive oil.

5. 5

   - Add the Ras el Hanout, thyme, and bay leaf to the pan, mix quickly

6. 6

   - Pour in the can of crushed tomatoes and the textured pea protein, mix for 1 minute until the proteins have absorbed the liquid

7. 7

   - Add the dry white wine, soy sauce, balsamic vinegar, and olive oil, pepper to the pan, incorporate the liquid well by stirring, over medium heat.

8. 8

   - When the mince is ready, the texture should be neither too wet nor too dry. Taste and adjust the seasoning to your liking.

9. 9

   - Drain the split peas well and blend them in a food processor to make a smooth puree. You can also mash them with a potato masher or a fork for a more rustic version.

10. 10

    - Take an oven-safe mold (approx. 6x12cm and 5cm high), spread and pack the mince at the bottom, then spread and smooth the split pea puree on top.

11. 11

    - On top, decorate with parsley, sunflower seeds, a drizzle of lemon juice and olive oil

12. 12

    - Bake in a hot oven for 15 minutes. Take out of the oven 15 minutes before serving so that the split pea puree sets and holds better when cutting the portions. Serve with a salad or raw vegetables