Vegan Pot Pie with Sage, Lentils and Mushrooms

Vegan Pot Pie with Sage, Lentils and Mushrooms


This oh-so savory, comforting, deep dish Vegan Pot Pie with Sage, Lentils and Mushrooms is just what the doctor ordered (literally)! If you’re looking for a vegan pot pie recipe full of plant-based goodness, which will comfort you with hearty nutrition, satisfying taste, soothing aromas, and appealing visions, then here you go! I created this recipe for my holiday table as a plant-based dish that could impress on any celebratory table. But it has moved into the lineup of my family’s favorite recipes of all-time. My son requests it when he spends time with us. It’s because it just tastes so good! I hear from so many people that they serve this savory vegan pot pie recipe during the holidays too, which truly warms my heart.

This recipe for Vegan Pot Pie with Sage, Lentils and Mushrooms looks quite impressive, yet it’s so simple. All you have to do is sauté onions, sweet potatoes, green beans, mushrooms (lots of them), lentils, and sage into a rich filling to pour into your baking dish. Then mix up a sage-filled pastry dough, roll it out, fit it over the filling, and pop the dish in the oven. Twenty minutes later you will be rewarded with a piping hot savory pot pie, which is a meal-in-one! This vegan pot pie is rustic, so you can get creative with the sage pastry topping—crimp it with your fingers or a fork, and use some of the excess dough to create added decorative pastry elements, such as leaves, to top the pie if you wish. But there’s no need to fuss—the more homespun, the better.

What are lentils?

This recipe is based on hearty, nutritious lentils, which are a member of the pulse family. Pulses are small edible seeds that grow in pods, and are then dried before they are packed up. Lentils—which come in many colors, including black, brown, green, and red—are packed with fiber, protein, minerals, and vitamins, as well as earthy flavors. How to make lentils? It’s easy, as they cook up in only 15-20 minutes, no soaking required. Just place 1 cup of lentils in a small pot, add 3 cups of water or broth, and cook until tender (15-20 minutes). Learn more about how to cook with lentils here.

Ingredients for this recipe include onions, sweet potatoes, lentils, mushrooms, vegan butter, flour, green beans, garlic, sage, and mustard.
I had the best time cooking up my favorite plant-based holiday entrée on the Jane Velez Mitchell show. Click here to watch for vegan holiday cooking inspiration!

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Description

This oh-so savory, comforting, deep dish Vegan Pot Pie with Sage, Lentils and Mushrooms is just what the doctor ordered (literally!)—filled with a rich lentil mushroom filling and topped with a flaky sage wheat pastry, it will comfort you with hearty nutrition, satisfying taste, soothing aromas, and appealing visions.


Lentil Mushroom Filling:

Sage Pastry Crust:

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ teaspoon salt (optional)
  • 2 tablespoons chopped fresh sage (may substitute 1 tablespoon dried)
  • 1/3 cup vegan butter, stick
  • 45 tablespoons ice water


  1. Heat olive oil in a heavy pot or saucepan over medium heat.
  2. Add onion and garlic cloves and sauté for 5 minutes.
  3. Add sweet potato, green beans and sauté for 3 minutes.
  4. Add mushrooms and sauté for 2 minutes.
  5. Add lentils, sage, thyme, mustard, and black pepper and sauté for 1 minute.
  6. Add vegetable broth, water, and soy sauce, and cook for 15 minutes.
  7. Mix plant-based milk with flour until smooth. Stir into lentil mixture, and cook until thickened and bubbling (about 5 minutes).
  8. Season with salt, as desired.
  9. Transfer filling into a deep pie dish or round casserole that fits 1 ½ quarts.
  10. While filling is cooking, make the Sage Pastry Crust. In a medium bowl, mix together all purpose, whole wheat flour, and salt. Mix in sage.
  11. Cut in vegan butter with a fork until makes crumbly texture.
  12. Add cold water, 1 tablespoon at a time, and mix (may use clean hands) until it creates a firm dough that holds together, but is not sticky. Do not overwork dough, as it will get tough.
  13. Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle about 11-inches in diameter.
  14. Preheat oven to 425 F.
  15. Place the pastry over the top of the savory pie, and crimp the edges with your fingers to secure the pastry dough to the top of the dish.
  16. Cut several vents with a knife along the pie.
  17. Place the savory pie on a baking sheet (in case it boils over), and place in the oven. Bake for about 20-22 minutes, until golden brown.
  18. Remove and serve.
  19. Makes 6 servings (about 1 cup each).

Notes

To make this recipe gluten-free, use corn starch instead of flour in step 7, and gluten-free flour blend instead of all purpose and whole wheat flour in step 10.

You can use a deep pie dish (about 9 1/2-inches; about 2 inches deep) for this recipe. Many smaller pie dishes only hold about 1 quart, so use on that is wide and deep enough. Alternatively, you can use a 1 1/2 quart casserole (any shape) or dutch oven. If you aren’t sure of the size of your baking container, measure out 1 1/2 cups of water and pour it in the dish. If it holds that amount of water and allows for room for the pastry on top, then it will work. Note that pot pies tend to bubble over, so look for a dish that allows for about 1-inch clearance, and place the dish on a baking sheet in the oven to avoid a mess.

  • Prep Time: 20 minutes
  • Cook Time: 53 minutes
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 333
  • Sugar: 14 g
  • Sodium: 546 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Carbohydrates: 47 g
  • Fiber: 5 g
  • Protein: 13 g

Keywords: vegan pot pie, vegan shepherd’s pie, how to cook lentils, what are lentils, how to make lentils

For other savory vegan entrees, try some of my favorites:

Mini Curried Lentil Wellingtons
Savory Tarragon Mushroom Loaf with Onion Gravy
Golden Beet Vegan Meatballs with Almond Sage Cranberry Crema
Butternut Squash Lasagna with Sage Walnut Sauce
Vegan Tamale Pie

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