Pot pie is classic comfort food. Of course, since this pot pie is a vegan recipe, there is no meat in this vegan pot pie. Instead of using meat, we used a combination of potatoes, carrots, green peas, and lentils. We also added mushrooms to give this Vegan Pot Pie a meaty feel.
Ingredients
2 ¼ cups All-Purpose Flour
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
2 teaspoons Granulated Sugar
3/4 cup Cold Vegan Butter cut into 1/2-inch cubes
1 1/2 tablespoons Coconut Milk
4-6 tablespoons Ice Water
1 cup Lentils
3 tablespoons Olive Oil
2 tablespoons Vegan Butter
1 pound Button Mushrooms, diced
1 medium Onion, diced
4 cloves Garlic, minced
3 Large Potatoes cut into 1-inch cubes
1 Large Carrot, cut into 1/2-inch cubes
1 cup Frozen Green Peas
1 tablespoon Fresh Thyme, chopped
3 tablespoons All-Purpose Flour
1 1/2 cups Vegetable Broth
1 cup Coconut Milk
1 Bay Leaf
1 teaspoon Salt
1/2 teaspoon Black Pepper
Instructions
Place the all-purpose flour, garlic powder, onion powder, salt, baking powder, and sugar into a food processor and pulse to combine.
Add the vegan butter and coconut milk and pulse until the mixture is crumbly with pea-sized pieces running through it.
Next, add four tablespoons of ice water and pulse until the dough comes together. Add the remaining two tablespoons of ice water if necessary.
Place the crust onto a lightly floured surface and divide it into two balls & flatten each ball of dough into a 4-5-inch disc.
Wrap the pot pie crust with plastic wrap and chill it for 30 minutes.
Preheat oven to 350 °F.
Cook the lentils according to the package directions until tender. Set them aside. In a large skillet, add 2 tablespoons of olive oil. Heat it over medium-high heat.
Add the mushroom and onions and cook for 5-8 minutes until the mushrooms soften.
Stir in the butter, garlic, potatoes, and carrots and cook for 5 minutes until they soften.
Stir in the all-purpose flour and cook it for 1-2 minutes to toast the flour.
Decrease the heat to medium-low and gradually whisk in the vegetable broth. Stir in the cooked lentils, coconut milk, and bay leaf and cook for 8-10 minutes until the filling thickens. Turn off the stove, remove the bay leaf, and season the filling with salt and pepper.
Remove the pot pie crust from the fridge and let it sit at room temperature for 5 minutes. Place 1 disc of dough onto a piece of parchment paper. Place another sheet of parchment paper on the dough and roll it into a 12-inch circle using a rolling pin.
Carefully place the dough into the bottom of a clean 12-inch pie pan.
Add the pot pie filling to the pie shell. Place the remaining disc of dough onto the same sheet of parchment paper. Place another sheet of parchment paper on top of the dough and roll it into a 12-inch circle.
Carefully place the crust onto the vegan pot pie and crimp the edges of the dough.
Make 6 incisions on top of the pot pie crust with a sharp paring knife. Brush the pot pie with the remaining tablespoon of olive oil. Bake the vegan pot pie for 30 minutes until golden brown.
Let the vegan pot pie cool for 10 minutes before slicing.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment