Description
Dig into a cozy, savory mushroom lentil pot pie for a delicious fall treat without any meat
Ingredients
Scale
- 1 white onion
- 2 carrots
- 2 stalks of celery
- 1 to mato
- 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
- 1/4 tsp paprika
- ½ tsp salt
- 1 sheet puff pastry
- 1–2 tbsp soy milk
Instructions
- 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!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Cuisine: Vegan