Description
Enjoy a warm and comforting Vegetarian Pot Pie that combines tender mushrooms, fresh vegetables, and hearty lentils enveloped in a flaky vegan crust. This easy-to-make pot pie is perfect for cozy dinners, offering a rich and creamy filling with wholesome ingredients and a golden-baked crust that’s entirely plant-based.
Ingredients
Scale
Filling
- 2 tablespoons Olive Oil (substitute with any neutral oil)
- 2 tablespoons Vegan Butter (alternatively use margarine)
- 8 ounces Baby Bella Mushrooms (white mushrooms can be a substitute)
- 1 medium Yellow Onion (can use white onion or shallots)
- 2 cloves Garlic (or use garlic powder)
- 1 tablespoon Fresh Thyme Leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup All-Purpose Flour (gluten-free flour can be used for a gluten-free option)
- 2 cups Vegetable Broth (homemade broth is a great substitute)
- 1 cup Unsweetened Almond Milk (use soy milk for a nut-free alternative)
- 2 cups Frozen Mixed Vegetables (like carrots, corn, green beans, peas)
- 2 cups Russet Potato, cubed (Yukon Gold is also a good option)
- 1 cup Green Lentils (canned lentils can save time)
- To taste Kosher Salt
- To taste Black Pepper
Pie Crust
- 1 cup All-Purpose Flour (gluten-free flour can also be used)
- 1/2 teaspoon Sea Salt
- 1/4 cup Cold Vegan Butter
- Ice Water (enough to bind the dough, approximately 2-4 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking your pot pie.
- Sauté Vegetables: In a skillet over medium heat, warm the olive oil and vegan butter. Add the sliced baby bella mushrooms, diced yellow onion, and minced garlic. Cook, stirring occasionally, until the vegetables soften and release their aroma, about 5-7 minutes.
- Add Thyme and Flour: Stir in the fresh thyme leaves and sprinkle the all-purpose flour over the sautéed vegetables. Cook the mixture for 1-2 minutes, allowing the flour to integrate and slightly toast, which helps thicken the filling later.
- Create the Sauce: Gradually pour in the vegetable broth and unsweetened almond milk while continuously stirring. Bring the mixture to a gentle boil, letting it thicken into a creamy sauce, which should take about 3-5 minutes.
- Combine Filling Ingredients: Stir in the frozen mixed vegetables, cubed russet potatoes, and green lentils. Season with kosher salt and black pepper to taste. Mix well to distribute all ingredients evenly through the sauce.
- Prepare Filling for Baking: Transfer the filling mixture into a pie dish, spreading it out evenly to create a flat surface for the crust.
- Make Pie Crust Dough: In a separate bowl, mix the all-purpose flour and sea salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, stirring until the dough just comes together and is firm enough to roll out.
- Roll Out and Cover: On a lightly floured surface, roll out the dough to fit over the pie dish. Place the rolled dough over the filling, gently pressing the edges to seal. Crimp the edges decoratively, and cut a few slits in the top to allow steam to escape during baking.
- Bake the Pot Pie: Place the pie dish in the preheated oven and bake for 45 minutes, or until the crust turns a beautiful golden brown and the filling is bubbling.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 5-10 minutes. This allows the filling to set slightly for easier serving and better flavor. Slice and enjoy your hearty vegetarian pot pie!
Notes
- Use gluten-free flour in both filling and crust for a gluten-free version.
- Substitute almond milk with soy or oat milk if nut allergies are a concern.
- Canned lentils can speed up preparation, just drain and rinse before adding.
- Feel free to swap frozen mixed vegetables with fresh seasonal vegetables for added freshness.
- For a richer crust, chill the dough for 30 minutes before rolling out.
- Make sure to cut slits in the crust to allow steam to escape and prevent sogginess.
