Dig into a cozy, savory mushroom lentil pot pie for a delicious fall treat without any meat.
Today I am sharing this fabulous recipe for Vegan Lentil Mushroom Pot Pies. These are filled with a creamy mixture of lentils, mushrooms, carrots, celery, onions, and garlic, and topped with a crispy, shattering layer of puff pastry. SO YUM and seriously so easy! Let’s get our fall on!
These lentil mushroom pot pies will seriously rock your world! My vegan-ish mind has been blown ever since I discovered that they make vegan puff pastry. The possibilities are endless! And the best part is that it’s not even a special puff pastry – good old Pepperidge Farms pastry contains zero butter. Sorry to burst your bubble, but it works for my purposes! In total honesty, I have yet to find a puff pastry that contains real butter anyway, but that is besides the point. 
VEGAN lentil mushroom pot pies! Make them! Love them! They will make all your warm-and-cozy fall dinner dreams come true. And don’t skimp on that puff pastry either, that’s the best part. Happy cooking!
Looking for more cozy fall recipes? Check out my Creamy Pumpkin Soup, Creamy Tomato Basil Soup, Vegan Crispy Tofu Ramen Noodles, Slow Cooker French Onion Soup, and Vegan Fajita Enchiladas!
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Mushroom Lentil Pot Pie
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Cozy up with this hearty vegetarian pot pie. Savory mushrooms and lentils in a creamy filling, topped with flaky puff pastry.
Ingredients
- 1 white onion
- 2 carrots
- 2 stalks of celery
- 1 tomato
- 8 oz (227 g) package mushrooms
- 3 cloves garlic
- 2 tbsp olive oil
- 1 lbs (454 g) lentils
- 1 vegetable bouillon cube
- 2 bay leaves
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp salt
- 1 sheet puff pastry
- 1-2 tbsp soy milk
Instructions
- Dice the onion, carrots, celery, and tomato. Slice the mushrooms. Crush the garlic cloves.
- In a large nonstick pot, heat the olive oil over medium-high heat until shimmering.
- Add in the prepared vegetables, season with the garlic, paprika, and salt, and saute until soft.
- Add in the lentils, and toss to coat with the olive oil.
- Add enough water to cover (about 3-4 cups), and toss in the bay leaves and vegetable bouillon. Lower heat to a simmer, and cook until lentils are tender and mixture is thick and creamy, stirring occasionally. This should take about 20-25 minutes. Add more water if needed.
- Preheat oven to 425°F (218°C).
- Divide the lentil mushroom mixture evenly among 4 big bowls (you could also do 6 smaller servings).
- Grab your sheet of puff pastry, lay it on a lightly floured surface, and stretch it out slightly using a rolling pin. Cut into 4 or 6 even squares depending on how many bowls you have. Cut 4 small slits in each to let the steam escape.
- Wet the edges of the bowls with a little water, and place each puff pastry square on top. Brush with soy milk, and sprinkle on a little salt and pepper or Italian seasonings.
- Place all the bowls on one cookie sheet, and place in the oven. Bake for 20 minutes, until puff pastry is golden brown and crispy. You can broil for 1-2 minutes at the end to get them nice and brown.
- Serve immediately.
Notes
- For a richer flavor, sauté the mushrooms separately before adding them to the pot.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Feel free to substitute other vegetables like parsnips or sweet potatoes for the carrots and celery.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 15
- Protein: 20
Frequently Asked Questions
Can I use a different type of mushroom in the Mushroom Lentil Pot Pie?
Yes, you can substitute different types of mushrooms like cremini or shiitake for the recipe, but be aware that this may slightly alter the flavor profile.
What can I use if I don’t have vegan puff pastry?
If you can’t find vegan puff pastry, you can make a simple pie crust using flour, vegan butter, and cold water, or look for other brand alternatives that are dairy-free.
How do I ensure the lentils are cooked properly in the pot pie filling?
Make sure to simmer the lentils in vegetable broth until they are tender but not mushy, which usually takes about 20-30 minutes, before mixing them with the other filling ingredients.
