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.
Rate this Recipe
Loading votes...
You May Also Like
Split Pea Soup
This hearty Split Pea Soup is a nourishing and flavorful dish packed with protein and fiber. Perfect for chilly days, it's made with simple ingredients and i...
Green Curry
This vibrant and aromatic vegan green curry is packed with fresh vegetables and rich flavors, perfect for a satisfying meal any day of the week.
Vegan Beans alla Vodka
This dish is all about that creamy, dreamy texture combined with hearty beans that make it both satisfying and nourishing. I love how the vodka adds a unique...
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!
Comments
Loading comments...