Description
This Mushroom and Lentil Pot Pie is a hearty and comforting vegan dish, perfect for a cozy dinner. A flavorful filling of mushrooms, lentils, and vegetables is topped with flaky puff pastry for a delicious twist on a classic pot pie.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 cup cooked green or brown lentils
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon rosemary
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup frozen peas
- Salt and pepper, to taste
Pastry:
- 1 sheet puff pastry, thawed
- 1 tablespoon non-dairy milk or egg wash for brushing (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Sauté Vegetables: In a skillet, sauté onion in olive oil until softened. Add garlic, mushrooms, carrot, and celery; cook until tender.
- Add Flavors: Stir in tomato paste, soy sauce, thyme, and rosemary. Sprinkle flour and cook briefly.
- Thicken Sauce: Gradually add vegetable broth, stirring until thickened.
- Finish Filling: Stir in lentils, peas, salt, and pepper. Transfer to baking dish.
- Assemble: Place puff pastry over filling, seal edges, and vent the top. Brush with milk or egg wash.
- Bake: Bake for 20–25 minutes until golden. Serve after cooling slightly.
Notes
- You can prepare the filling in advance and refrigerate until ready to bake.
- For a gluten-free version, use gluten-free flour and pastry.
- Add a splash of red wine or balsamic vinegar for added depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
