Vegan Pot Pie with Sage and Lentils
This pot pie is my go-to comfort food, filled with hearty lentils and fragrant sage, making every bite feel like a warm hug.
I’ve always loved pot pies; there’s just something so comforting about a flaky crust enveloping a warm, savory filling.
This vegan version has become a staple in my kitchen, especially on chilly evenings.
One time, I made it for a friends' gathering, and everyone was surprised to find out it was completely plant-based!
It’s a joy to share this recipe, and I hope it brings you as much warmth as it brings me.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh sage in this recipe; it adds such a lovely aroma. If you don’t have fresh, dried works just fine! As for the pie crust, I often use a pre-made vegan one to save time, but if you’re feeling adventurous, making your own can be super rewarding.
Tips & Notes
- •Letting the filling cool a bit before adding the crust helps prevent it from getting soggy.
- •If you want a richer flavor, try adding a splash of soy sauce or tamari.
Recipe Variations
- •You can make a curry version by adding some curry powder and coconut almond milk!
- •Sometimes I throw in some nutritional yeast for a cheesy flavor.
Storage & Freezing
This pot pie keeps well in the fridge for about 3-4 days. I love reheating a slice in the oven for that crispy crust. You can also freeze it before baking; just make sure to wrap it well!
Frequently Asked Questions
Can I use different vegetables?
Absolutely! Feel free to swap in your favorites or whatever you have in the fridge. I sometimes add mushrooms or green beans.
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This pot pie is my go-to comfort food, filled with hearty lentils and fragrant sage, making every bite feel like a warm hug.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). It's important to get that heat going!
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies start to soften.
- 3
Add the minced garlic and chopped sage, stirring for about a minute until fragrant.
- 4
Stir in the lentils, vegetable broth, and diced potato. Bring to a boil, then reduce to a simmer and cover. Let it cook for about 20 minutes or until the lentils are tender.
- 5
After the lentils are cooked, add the frozen peas, coconut almond milk, and cornstarch mixture. Stir well and cook for an additional 5 minutes until the mixture thickens. Season with salt and pepper to taste.
- 6
Transfer the lentil filling to a large pie dish. Roll out your vegan pie crust and cover the filling, sealing the edges. Cut a few slits in the crust for steam to escape.
- 7
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 8
Let it cool for a few minutes before serving, as the filling will be hot and bubbly. Enjoy your cozy pot pie!
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