MUSHROOM, PEA & LENTIL PIE
Recipe below… When you go plant-based you don’t have to let go of your good old Aussie pie. You can just swap the mince for lentils in you favourite pie mix. Here is mine, give them go and be sure to save it and tag a friend you’d like to share it with. Follow Chef @adamguthrie for more plant-based recipes and check out my free course in the bio.
Makes about 6 Cups
2 onions, finely diced
2 garlic cloves, peeled and chopped
3 carrots, grated
8 mushrooms, sliced
2 x 420g tins brown lentils drained and rinsed
3 cups frozen peas
½ cup wholemeal plain flour
3 cups vegetable stock
¼ cup soy sauce
¼ cup vegetarian Worcestershire sauce
Salt to taste
2 sheets vegan puff pastry (pampas brand is vegan) or 1 batch whole food pastry (recipe below)
Whole Food Pastry:
1 cup whole almonds
2 cups rolled oats
2 cups wholemeal plain flour
1 tsp salt
For the whole food pastry.
Place the almonds, rolled oats, wholemeal flour and salt into a food processor or blender. Pulse to a flour like consistency then place it in a large bowl. Add a cup of water and mix until the mixture forms a moist but firm dough (keep adding a little water if necessary). Place the dough in the fridge to rest for about an hour and then roll.
Heat a saucepan over a high heat. Add the onion and garlic and saute until golden brown. Add a little liquid stock to deglaze the base of the pan. Add the mushrooms and cooked brown lentils and stir. Add the frozen peas and carrots, then the flour and vegetable stock, then stir well. Add the soy sauce and stir. Bring to the boil, stirring occasionally until the sauce thickens. When the mixture comes to the boil, reduce the heat to low, stir and cover with a lid and cook for a further 15 minutes. Stir from time to time. Remove the lid and add a quarter of a cup of vegan Worcestershire sauce and stir well. Place the mixture in pastry and bake at 200c until golden and crisp.
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