Vegan Hearty Meat Pie
Discover the comfort and flavor of this Vegan Hearty Meat Pie, a plant-based twist on a classic favorite that's perfect for any occasion. Packed with wholesome ingredients like lentils, mushrooms, carrots, and a savory vegan ground meat substitute, this pie offers a rich and satisfying filling seasoned with rosemary, thyme, and soy sauce for an irresistible depth of flavor. Encased in a flaky, golden vegan pie crust, it bakes to perfection and delivers the ultimate balance of hearty texture and savory taste. With its easy-to-follow preparation and impressive results, this vegan meat pie is ideal for family dinners, holiday gatherings, or meal prepping. A true showstopper for vegan comfort food enthusiasts! Keywords: vegan meat pie, hearty vegan pie, plant-based comfort food, easy vegan dinner recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Carrots
- 2 chopped Celery stalks
- 1 cup, diced Mushrooms
- 1 cup Frozen peas
- 12 ounces Vegan ground meat substitute
- 1 cup, drained and rinsed Canned lentils
- 1.5 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon, dried Thyme
- 1 teaspoon, dried Rosemary
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 9-inch, pre-packaged or homemade Vegan pie crust
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until translucent.
Add the minced garlic, diced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the diced mushrooms and cook for an additional 3 minutes until the mushrooms begin to release their moisture.
Add the vegan ground meat substitute to the skillet and cook, stirring often, for about 5 minutes until browned.
Mix in the drained lentils, frozen peas, vegetable broth, and tomato paste. Stir to combine.
Season the mixture with soy sauce, thyme, rosemary, salt, and black pepper.
In a small bowl, mix the cornstarch with water to create a slurry, then add it to the skillet. Stir well and cook for another 2 minutes until the mixture thickens.
Place one of the vegan pie crusts in a 9-inch pie pan, then pour the filling mixture into the crust, spreading it evenly.
Cover the pie with the second crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
Remove from the oven and let the pie cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 353.4 g | 129% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 39.4 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 513 mg | 39% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4633 mg | 99% | |
*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.
