Savory Vegan Lentil Mushroom Pie with Sage Pastry

December 13, 2021

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This oh-so savory, comforting, deep dish vegan Lentil Mushroom Pie is simply what the physician ordered (actually)! If you happen to’re on the lookout for a bowl filled with plant-based goodness, which is able to consolation you with hearty vitamin, satisfying style, soothing aromas, and interesting visions, then right here you go! I created this recipe for my Christmas desk as a plant-based dish that might impress on any vacation desk. Nevertheless it has moved into the lineup of my household’s favourite recipes of all-time. My son requests it when he spends time with us. It’s as a result of it simply tastes so good!

The recipe appears fairly time intensive and spectacular, but it’s fairly easy. All you must do is sauté onions, candy potatoes, inexperienced beans, mushrooms (numerous them), lentils, and sage right into a wealthy filling to pour into your baking dish. Then combine up a sage-filled pastry dough, roll it out, match it over the filling, and pop the dish within the oven. Twenty minutes later you can be rewarded with a piping scorching savory pie, which is a meal-in-one! This vegan pie is rustic, so you may get inventive with the sage pastry topping—crimp it along with your fingers or a fork, and use among the extra dough to create added ornamental pastry parts, reminiscent of leaves, to high the pie if you want. However there’s no have to fuss—the extra homespun, the higher.

Watch how I make this recipe within the Lunch Break LIVE present with Jane Velez Mitchell right here.

*I had the most effective time cooking up my favourite plant-based vacation entree. Click on right here to look at for vegan vacation cooking inspiration!*

Description

This oh-so savory, comforting, deep dish vegan pie is simply what the physician ordered (actually!)—crammed with a wealthy lentil mushroom filling and topped with a flaky sage wheat pastry, it’ll consolation you with hearty vitamin, satisfying style, soothing aromas, and interesting visions.

Lentil Mushroom Filling:

1 tablespoon additional virgin olive oil
1 medium pink onion, diced
2 garlic cloves, minced
1 (8-ounce) candy potato, peeled, cubed
4 ounces contemporary inexperienced beans, chopped
8 ounces mushrooms, sliced
1 cup brown or inexperienced lentils, dried
2 tablespoons contemporary sage (or 1 tablespoon dried)
2 teaspoons thyme
1 tablespoon complete grain ready mustard
½ teaspoon black pepper
2 cups vegetable broth
½ cup water
2 tablespoons soy sauce, gluten-free
¼ cup plant-based milk, plain, unsweetened
2 tablespoons flour
Salt, as desired (non-compulsory)

Sage Pastry Crust:

1 cup all function flour
½ cup complete wheat flour
¼ teaspoon salt (non-compulsory)
2 tablespoons chopped contemporary sage (might substitute 1 tablespoon dried)
1/3 cup vegan butter, stick
4–5 tablespoons ice water

Warmth olive oil in a heavy pot or saucepan over medium warmth.
Add onion and garlic cloves and sauté for five minutes.
Add candy potato, inexperienced beans and sauté for 3 minutes.
Add mushrooms and sauté for two minutes.
Add lentils, sage, thyme, mustard, and black pepper and sauté for 1 minute.
Add vegetable broth, water, and soy sauce, and prepare dinner for quarter-hour.
Combine plant-based milk with flour till clean. Stir into lentil combination, and prepare dinner till thickened and effervescent (about 5 minutes).
Season with salt, as desired.
Switch filling right into a deep pie dish or spherical casserole that matches 1 ½ quarts.
Whereas filling is cooking, make the Sage Pastry Crust. In a medium bowl, combine collectively all function, complete wheat flour, and salt. Combine in sage.
Reduce in vegan butter with a fork till makes crumbly texture.
Add chilly water, 1 tablespoon at a time, and blend (might use clear arms) till it creates a agency dough that holds collectively, however shouldn’t be sticky. Don’t overwork dough, as it’ll get robust.
Prove pastry dough on a floured floor and roll out with a pastry curler to create a circle about 11-inches in diameter.
Preheat oven to 425 F.
Place the pastry excessive of the savory pie, and crimp the sides along with your fingers to safe the pastry dough to the highest of the dish.
Reduce a number of vents with a knife alongside the pie.
Place the savory pie on a baking sheet (in case it boils over), and place within the oven. Bake for about 20-22 minutes, till golden brown.
Take away and serve.
Makes 6 servings (about 1 cup every).

Notes

To make this recipe gluten-free, use corn starch as a substitute of flour in step 7, and gluten-free flour mix as a substitute of all function and complete wheat flour in step 10.

Prep Time: 20 minutes
Cook dinner Time: 53 minutes
Class: Entree
Delicacies: American