Vegan Classic Meat Pie
Experience the ultimate comfort food reimagined with this Vegan Classic Meat Pie, a hearty plant-based twist on a traditional favorite. Packed with wholesome ingredients like tender lentils, baby bella mushrooms, and a medley of vibrant veggies, this recipe delivers the rich, savory flavors you crave without the meat. Enhanced with aromatic herbs like thyme and rosemary and wrapped in flaky, golden vegan puff pastry, every slice is a celebration of texture and taste. Perfect for family dinners or special occasions, this recipe is quick to prepare, with just 30 minutes of prep time, and serves up a satisfying six portions. Whether you're exploring vegan meal options or simply looking for a crowd-pleasing dish, this meatless pie is a must-try for delicious comfort food that’s cruelty-free.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 3 cloves, minced Garlic
- 8 ounces, finely chopped Baby bella mushrooms
- 1 cup Cooked green lentils
- 1 cup Frozen peas
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 2 tablespoons All-purpose flour
- 1 teaspoon, dried Thyme
- 1 teaspoon, dried Rosemary
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 sheet Store-bought or homemade vegan puff pastry
- 2 tablespoons Non-dairy milk
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the onion, carrots, and celery, and sauté for about 5 minutes until the onion becomes translucent.
Stir in the garlic and cook for another 1 minute until fragrant.
Add the mushrooms and continue to cook until they release their moisture and start to brown, about 7-8 minutes.
Mix in the cooked lentils, frozen peas, soy sauce, and tomato paste, stirring until well combined.
Sprinkle the flour over the mixture, stirring for about 1 minute, then slowly add the vegetable broth while stirring continuously until the mixture thickens.
Season with thyme, rosemary, black pepper, and salt. Allow to simmer for about 5 minutes to meld the flavors. Remove from heat.
Roll out the vegan puff pastry on a lightly floured surface slightly larger than your pie dish. Line a 9-inch pie dish with the pastry, leaving excess over the edges.
Fill the pastry with the lentil and vegetable mixture, spreading it evenly.
Fold the overhanging pastry over the filling. Brush the pastry edges with non-dairy milk.
Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and crisp.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 42.1 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
