Description
A hearty and comforting plant-based pie packed with vegetables, lentils, and savory flavors—perfect for a Thanksgiving centerpiece without the chicken.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, chopped
- 1 cup cooked green lentils
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and black pepper to taste
- 1 sheet vegan puff pastry
- 1 tablespoon plant-based milk (for brushing)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté onion, garlic, carrots, celery, and mushrooms until softened.
- Stir in lentils and peas.
- Sprinkle flour over the mixture and stir well.
- Gradually pour in vegetable broth, stirring until thickened.
- Add soy sauce, thyme, sage, salt, and pepper. Simmer 5 minutes.
- Transfer mixture into a pie dish.
- Roll out puff pastry and cover the filling. Trim edges and press down to seal.
- Brush top with plant-based milk.
- Bake 25–30 minutes, or until pastry is golden brown.
- Let cool slightly before serving.
Notes
You can prepare the filling ahead of time and refrigerate until ready to bake. Perfect for making your Thanksgiving stress-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan thanksgiving pie, plant-based pie, lentil pie, holiday main dish