Blog

Vegan Lentil and Vegetable Pie

by in Blog, Main Dishes, Vegetarian Recipes 21/02/2013

READING TIME: 4 MINUTES
COOKING TIME: 25 MINUTES

Vegan-Lentil-and-Vegetable-Pie

Vegan Lentil and Vegetable Pie

Ingredients:

2 1/2 sheets puff pastry
2 tbs non dairy butter
2 tbs plain flour
2.5 vegetable stock
1 leek, finely chopped
3 potatoes, peeled and chopped into 1.5 cubes
2 cups button mushrooms, chopped
2 carrots, chopped
1 zucchini, chopped
1 head of broccoli, chopped into small florets
1/2 cup frozen peas
1 can lentils
1/2 cup fresh basil leaves, finely chopped
1/2 tbs dried marjoram
Salt & Pepper to taste

Method:

1. Preheat the oven to 180 degrees. Bring a medium saucepan filled with water to the boil. Add the potatoes and boil them for 10 minutes, drain the water from the saucepan and put the potatoes aside. NOTE: They do not need to be totally cooked through at this point.

2. Melt the butter in a large frypan on medium heat. Add the leek and cook for 2 minutes, or until leek is softened and partly translucent, add the flour and stir well so that the flour and butter form a thick sauce. Cook for 2 minutes and then add the vegetable stock. At this stage the mixture will start to look like a gravy.

3. Add the mushrooms and cook for 5 minutes. Add the broccoli, carrots, zucchini and frozen peas, cook for a further 2 minutes. Make sure the vegetables are coated and remove from the heat.

4. In a large mixing bowl mix the vegetable mixture and the potatoes together. Add the lentils, basil and marjoram and mix thoroughly, add salt and pepper to taste. Leave the mixture to cool.

  1. Line your pie tin with puff pastry, fill with the pie mixture, top with the other puff pastry sheet. Poke some holes in the top, decorate with any left over pieces of pastry and put in the oven for 45 minutes.
  2. Serve immediately.

Serves 4.

Vegan-Lentil-and-Vegetable-Pie1
Vegan-Lentil-and-Vegetable-Pie2

Vegan-Lentil-and-Vegetable-Pie3

Vegan-Lentil-and-Vegetable-Pie

Vegan Lentil and Vegetable Pie

Ingredients:

2 1/2 sheets puff pastry
2 tbs non dairy butter
2 tbs plain flour
2.5 vegetable stock
1 leek, finely chopped
3 potatoes, peeled and chopped into 1.5 cubes
2 cups button mushrooms, chopped
2 carrots, chopped
1 zucchini, chopped
1 head of broccoli, chopped into small florets
1/2 cup frozen peas
1 can lentils
1/2 cup fresh basil leaves, finely chopped
1/2 tbs dried marjoram
Salt & Pepper to taste

[showmyads]Method:

1. Preheat the oven to 180 degrees. Bring a medium saucepan filled with water to the boil. Add the potatoes and boil them for 10 minutes, drain the water from the saucepan and put the potatoes aside. NOTE: They do not need to be totally cooked through at this point.

2. Melt the butter in a large frypan on medium heat. Add the leek and cook for 2 minutes, or until leek is softened and partly translucent, add the flour and stir well so that the flour and butter form a thick sauce. Cook for 2 minutes and then add the vegetable stock. At this stage the mixture will start to look like a gravy.

3. Add the mushrooms and cook for 5 minutes. Add the broccoli, carrots, zucchini and frozen peas, cook for a further 2 minutes. Make sure the vegetables are coated and remove from the heat.

4. In a large mixing bowl mix the vegetable mixture and the potatoes together. Add the lentils, basil and marjoram and mix thoroughly, add salt and pepper to taste. Leave the mixture to cool.

  1. Line your pie tin with puff pastry, fill with the pie mixture, top with the other puff pastry sheet. Poke some holes in the top, decorate with any left over pieces of pastry and put in the oven for 45 minutes.
  2. Serve immediately.

Serves 4.

Vegan-Lentil-and-Vegetable-Pie1 Vegan-Lentil-and-Vegetable-Pie2

Vegan-Lentil-and-Vegetable-Pie3

    >

    Would you like 1000+ recipes? | Sign in to download our complimentary ebook.

    x