Description
Cozy up with this hearty vegetarian pot pie. Savory mushrooms and lentils in a creamy filling, topped with flaky puff pastry.
Ingredients
Units
Scale
- 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