Vegetarian roast

I got the recipe for this vegetarian roast from Ketty, who is a faithful reader of the magazine. She has been a vegetarian for many years and helps me with delicious recipes that everyone loves, even those who love meat. The pie or postegen here has become one of our favorites in the house and also one of the things I can think of to serve at a workshop out here. we eat it all year round.

It is enough for 6 people. You must use;

2 tablespoons coconut oil
1 onions
2 cloves of garlic
200 g champignons
100 g red pepper
200 g carrots
200 g of potatoes
200 g chopped kale
1 can of lentils
3 tsp salt
pepper to taste
3 large eggs
2,5 dl soy/almond milk
200 g grated cheese
1 packet of puff pastry

Peel all the vegetables and cut them into very small cubes. Fry them until tender in the oil. Whisk eggs, milk and cheese together and mix with the vegetables. Grease the bottom of the dish with a little oil and cover with puff pastry. Bake at 200 degrees until the dough rises - then take it out of the oven and pour the filling over it - cover with puff pastry (you don't need to make such a decorative lid as here) brush with a little beaten egg and put it back in the oven at 200 degrees for approx. . 30 minutes.

 May be served with a light salad.