Winter Vegetable Lentil Pie | Aromatic Vanilla Cake

For the filling I included my favourite veggies, candy potatoes, squash, and mushrooms with sautéed onions, celery and garlic. I needed to incorporate some protein and I believed lentils could be good! I like them in a vegan shepherds pie, so I believed why not add them this type of pie as properly? I added in a contact of thyme, dietary yeast and tamari and the filling was scrumptious!

Now usually I make my very own pie crust however I have never had lots of time recently with the vacations and work so I believed I might use a retailer purchased vegan pie crust this time.  I purchased a Dufour pastry crust from Entire Meals Market.  I have never purchased a retailer purchased crust since earlier than I went vegan so I wasn’t certain how it will be, nevertheless it was so scrumptious!  It made the right flakey and scrumptious crust!  I positively suggest in case you are in want of a retailer purchased crust!  It rolled out properly, as properly!

This pie turned out soooo good!  The filling was savory and filled with veggies, all of my favorites in a single pie, it was filling hearty and that flakey crust was the right bundle for them!  My Mother complimented the pie as properly, saying it was very scrumptious which meant lots to me.  It was the right factor to make for Christmas, however I believe this shall be an amazing meal all through the winter as properly!  If you need a swap up from pot pie, give this Vegan Winter Vegetable Pie a strive!

Winter Vegetable Lentil Pie

Makes 1 9 inch pie

Components:

• 2/3 cup inexperienced lentils
• filtered water
• 2 cups squash minimize into 1 inch cube
• 2 cups candy potatoes minimize into 1 inch cube
• 2 tsp avocado oil
• 1 cup celery, diced
• 1 cup yellow onions, diced
• 2 cups sliced crimini mushrooms
• 3 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 Tbsp tamari
• 1/2 tsp dried thyme
• 3 Tbsp dietary yeast
• 1 retailer purchased vegan pastry crust (double crust, you want a high and backside, I used Dufour which may be discovered at Entire Meals Market)
• unsweetened plant primarily based milk

Directions:

1. In a pot, mix the lentils and water and produce to a boil. Decrease to a simmer and cook dinner for about half-hour till the lentils are tender.  Take away from warmth and drain properly.  Put aside.
2. Place the squash and candy potatoes in a steamer basket, and steam for about 10 minutes till tender.  Put aside.
3. Warmth the avocado oil in a non-stick skillet over medium and add the celery, onions, mushrooms and garlic and sautee till they’re tender, about 10-Quarter-hour.  Take away from warmth and add to a bowl, together with the lentils, squash and candy potatoes.  Add the ocean salt, pepper, tamari, thyme and dietary yeast to the bowl additionally, and blend every little thing properly till every little thing is evenly distributed.  Put aside within the fridge to chill fully.
4. When the filling has cooled.  Preheat the oven to 375F levels.
5. Roll out one of many pie crusts into a ten inch circle and match it into the underside of a 9 inch pie plate.  Spoon the filling over it and unfold it out evenly.
6. Roll out the opposite pie crust into a ten inch circle, place it on high of the filling, and crimp the sting of the highest crust and backside crust collectively.  Reduce vents into the highest crust, brush with the plant primarily based milk, and place within the oven.
7. Bake the pie for about 1 hour till it’s effervescent the the middle and calmly browned.  Take away from the oven and let cool for Quarter-hour earlier than serving.