For the filling I included my favourite veggies, candy potatoes, squash, and mushrooms with sautéed onions, celery and garlic. I needed to incorporate some protein and I believed lentils could be excellent! I like them in a vegan shepherds pie, so I believed why not add them this sort of pie as effectively? I added in a contact of thyme, dietary yeast and tamari and the filling was scrumptious!

Now usually I make my very own pie crust however I have not had a number of time these days with the vacations and work so I believed I might use a retailer purchased vegan pie crust this time.  I purchased a Dufour pastry crust from Entire Meals Market.  I have not purchased a retailer purchased crust since earlier than I went vegan so I wasn’t certain how it could be, however it was so scrumptious!  It made the proper flakey and scrumptious crust!  I positively suggest in case you are in want of a retailer purchased crust!  It rolled out properly, as effectively!

This pie turned out soooo good!  The filling was savory and filled with veggies, all of my favorites in a single pie, it was filling hearty and that flakey crust was the proper package deal for them!  My Mother complimented the pie as effectively, saying it was very scrumptious which meant rather a lot to me.  It was the proper factor to make for Christmas, however I feel this can be an ideal meal all through the winter as effectively!  If you would like a change up from pot pie, give this Vegan Winter Vegetable Pie a strive!

Winter Vegetable Lentil Pie

Makes 1 9 inch pie

Elements:

• 2/3 cup inexperienced lentils
• filtered water
• 2 cups squash minimize into 1 inch cube
• 2 cups candy potatoes minimize into 1 inch cube
• 2 tsp avocado oil
• 1 cup celery, diced
• 1 cup yellow onions, diced
• 2 cups sliced crimini mushrooms
• 3 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 Tbsp tamari
• 1/2 tsp dried thyme
• 3 Tbsp dietary yeast
• 1 retailer purchased vegan pastry crust (double crust, you want a prime and backside, I used Dufour which may be discovered at Entire Meals Market)
• unsweetened plant primarily based milk

Directions:

1. In a pot, mix the lentils and water and produce to a boil. Decrease to a simmer and prepare dinner for about half-hour till the lentils are comfortable.  Take away from warmth and drain effectively.  Put aside.
2. Place the squash and candy potatoes in a steamer basket, and steam for about 10 minutes till tender.  Put aside.
3. Warmth the avocado oil in a non-stick skillet over medium and add the celery, onions, mushrooms and garlic and sautee till they’re tender, about 10-Quarter-hour.  Take away from warmth and add to a bowl, together with the lentils, squash and candy potatoes.  Add the ocean salt, pepper, tamari, thyme and dietary yeast to the bowl additionally, and blend all the pieces effectively till all the pieces is evenly distributed.  Put aside within the fridge to chill fully.
4. When the filling has cooled.  Preheat the oven to 375F levels.
5. Roll out one of many pie crusts into a ten inch circle and match it into the underside of a 9 inch pie plate.  Spoon the filling over it and unfold it out evenly.
6. Roll out the opposite pie crust into a ten inch circle, place it on prime of the filling, and crimp the sting of the highest crust and backside crust collectively.  Minimize vents into the highest crust, brush with the plant primarily based milk, and place within the oven.
7. Bake the pie for about 1 hour till it’s effervescent the the middle and flippantly browned.  Take away from the oven and let cool for Quarter-hour earlier than serving.