Go Back

Vegan Pot Pie with Lentils

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 sheet vegan puff pastry thawed
  • 1 cup green or brown lentils cooked
  • 2 cups mixed vegetables carrots, peas, celery, diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 tbsp vegan butter
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened plant milk
  • 2 tsp fresh thyme leaves
  • 1 tsp dried sage
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F and lightly grease a 9-inch deep pie dish or oven-safe skillet.
  2. In a large saucepan, melt vegan butter over medium heat, then add onion and cook for 5 minutes until softened, adding garlic for the last minute.
  3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux.
  4. Gradually whisk in vegetable broth and plant milk, stirring constantly until the mixture thickens into a gravy, about 5 minutes.
  5. Stir in cooked lentils, mixed vegetables, thyme, sage, salt, and pepper, then cook for 5 minutes until vegetables are tender.
  6. Pour the filling into the prepared dish, let cool for 5 minutes, then top with puff pastry, cutting slits for steam to escape.
  7. Bake for 25-30 minutes until the pastry is golden brown and puffed, then let cool for 10 minutes before serving.