This delicious, comforting, deep vegetarian pie with sage, lentils and mushrooms is exactly what the doctor ordered (literally)! If you’re looking for a vegan pie recipe full of plant-based goodness, that will comfort you with hearty nutrition, satisfying taste, calming aromas, and enticing insights, then here you are! I made this recipe for the holiday table as a vegetarian dish that can impress on any festive table. But it made it to my family’s all-time favorite recipes list. My son asks for it when he spends time with us. That’s because it tastes so good! I hear from a lot of people that they make a delicious vegan pancake recipe during the holidays too, which really warms my heart.
This recipe for Veget Pot Pie with Sage, Lentils, and Mushroom sounds impressive, but it’s super simple. All you have to do is stir-fry the onions, sweet potatoes, green beans, mushrooms (lots of them), lentils, and sage into a rich filling to pour into your baking dish. Then mix a dough filled with sage, roll it up, put it on top of the filling, and put the dish in the oven. Twenty minutes later, you’ll be rewarded with a hot and delicious pot pie, a meal in one! This vegetarian pot pie is rustic, so you can get creative with the sage dough layer—crimp it with your fingers or a fork, and use some of the excess dough to create added decorative pastry elements, like leaves, to cover the pie if you wish. But don’t worry – the more home sharing, the better.
What is lentil?
This recipe is based on the creamy and nutritious lentils that belong to the legume family. Pulses are small, edible seeds that grow in pods, which are then dried before being packaged. Lentils—which come in many colors, including black, brown, green, and red—are packed with fiber, protein, minerals, and vitamins, as well as earthy flavors. How do you make lentils? It’s easy, as it cooks in just 15-20 minutes, with no soaking required. Put 1 cup of lentils in a small saucepan, add 3 cups of water or broth, and let simmer (15-20 minutes). Learn more about how to cook with lentils over here.
a description
This delicious, comforting, deep vegan pie with sage, lentils, and mushrooms is exactly what the doctor ordered (literally!)—filled with rich lentil mushrooms and topped with a wheat sage pastry, it will comfort you with hearty nutrition, satisfying taste, calming aromas, and inviting insights.
Lentil mushroom filling:
- 1 tablespoon Extra virgin olive oil
- 1 medium red onion, diced
- 2 garlic clovesminced
- 1 (8 ounce) sweet potatopeeled, cubed
- 4 ounces Fresh Green beanschopped
- 8 ounces mushroomsliced
- 1 cup brown or green lentilsdried
- 2 tablespoons fresh sage (or 1 tablespoon dried)
- 2 teaspoons zaatar
- 1 tablespoon Whole grain mustard
- Half a teaspoon black pepper
- 2 cups vegetable broth
- Half a cup Water
- 2 tablespoons soy saucegluten free
- Half a cup vegan milkOrdinary, unsweetened
- 2 tablespoons flour
- Salt to taste (optional)
Sage crust:
- 1 cup All-purpose flour
- Half a cup whole wheat flour
- Half a teaspoon salt (optional)
- 2 tablespoons chopped fresh sage (may substitute 1 tablespoon dried)
- 1/3 cup Margarine, stick
- 4–5 tablespoons ice water
- Heat the olive oil in a heavy saucepan or Saucepan On a medium heat.
- Add onion and garlic and saute for 5 minutes.
- Add sweet potatoes and green beans and stir for 3 minutes.
- Add mushrooms and fry for two minutes.
- Add the lentils, sage, thyme, mustard and black pepper and sauté for a minute.
- Add vegetable broth, water and soy sauce and cook for 15 minutes.
- Mix the vegetable milk with the flour until the mixture is smooth. Stir in the lentil mixture, and cook until firm and boiling (about 5 minutes).
- Season with salt as desired.
- Transfer the filling to a deep pie dish or a round quart casserole.
- While it is cooking, make a sage paste. in medium bowlMix all-purpose, whole wheat flour, and salt. Mix in sage.
- Chop the vegetable butter with a fork until it is crumbly.
- Add cold water, 1 tablespoon at a time, and mix (you may use clean hands) until a firm, but not sticky, dough forms. Don’t overwork the dough, as it will get tough.
- Turn pastry dough onto a floured surface and roll with a pastry roller to make an 11-inch-diameter circle.
- Preheat the oven to 425 Fahrenheit.
- Place the dough on top of the delicious pie, crimping the edges with your fingers to secure it to the top of the dish.
- Cut several holes with a knife along the cake.
- Put the delicious pie on a baking sheet (if boiling) and put in the oven. Bake for 20-22 minutes, until golden brown.
- Remove and serve.
- Prepare 6 servings (about 1 cup each).
Notes
To make this recipe gluten-free, use cornstarch in place of flour in Step 7, and mix in gluten-free flour in place of all-purpose and whole-wheat flour in Step 10.
- Preparation time: 20 minutes
- Cooking time: 53 minutes
- category: Entry
- dishes: American
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- serving size: 1 share
- Calories: 333
- sugar: 14 grams
- sodium: 546 mg
- Fat: 11 grams
- Saturated fat: 3 g
- Carbohydrates: 47 grams
- the basic: 5 grams
- protein: 13 grams
Key words: vegan pot pie vegan shepherd pie how to cook lentils what is lentils how to make lentils
For other delicious vegetarian appetizers, try some of my favorites:
Baby Lentil Curry Wellington
Delicious mushroom tarragon loaf with onion broth
Golden beet balls with cranberry, almond and sage cream
Butternut squash lasagna with walnut sage sauce
Vegetarian Tamale Pie
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