Yam and Houmous Pie

1 onion

Cut the vegetables into chunks. Toss the vegetable chunks with olive oil and cumen, and mix them together in a roasting pan. Roast at 425F for 30 minutes

50g small broccoli florets

1 each red and yellow peppers

2 zucchini

10 ml cumin seeds

15 ml olive oil

While the vegetables are roasting, bring the chickpeas to a boil and simmer about 1/2 hour until tender. Drain, reserving liquid. Let stand until cool enough to handle.

50 ml lemon juice

Add to chickpeas and process in blender or food processor using enough of the chickpea cooking liquid to get a texture like soft peanut butter.

30 ml olive oil

2 garlic cloves, peeled

5 ml salt, to taste

1 ml ground cumin

Finely grated zest of 1 orange

Remove and mix in the houmous, lemon zest and coriander.

2 tbsp chopped fresh coriander

2 small sweet potatoes, thinly sliced

Arrange potatoes in a slightly overlapping layer in the bottom of a steak-pie dish. Pour the roasted vegetable mixture in on top and level off.

200 gramsVegan puff pastry

Roll out the pastry to slightly larger than the top of the pie dish. Trim the edges. Use the trimming to line the edge of the top of the pie dish, then moisten the trimming edge so that the top crust will stick. Cut star-shapes with a biscuit-cutter out of the crust to mark it as Vegan, and arrange them decoratively on top of the crust (moistening their bottoms so they stick in place).

15 ml soy milk

Brush top of the pie to glaze

Bake 25 to 30 minutes