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!
- 1 white onion
- 2 carrots
- 2 stalks of celery
- 1 tomato
- one 8oz package mushrooms
- 3 cloves garlic
- 2 tbsp olive oil
- 1 lb lentils
- 1 vegetable bouillon cube
- 2 bay leaves
- ½ tsp garlic powder
- ¼ tsp paprika
- ½ tsp salt
- 1 sheet puff pastry
- 1-2 tbsp soy milk
- First, prepare the filling. 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 425F.
- 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 oven. Bake for 20 minutes, until puff pastry is golden brown and crispy. You can do 1-2 minutes under the broiler at the end to get them nice and brown. Serve immediately!