Mushroom, Pea & Lentil Vegan Pie Recipe
The best way to get organised for meals is to cook food ahead of time and have a freezer full of goodies. Freeze this recipe to use in pies or as savoury mince. Keep a packet of puff pastry in the freezer too and you will have a ready-to-assemble nutritious dinner on hand.
Makes: 6 cups
GF, VG
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Mushroom, Pea & Lentil Vegan Pie Recipe
This mushroom &lentil vegan pie makes a delicious dinner for the whole family. The best part? You can freeze the left-overs for an easy meal at any time!
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 onions, finely diced
- 2 cloves garlic, peeled & chopped
- 3 cups vegetable stock
- 8 mushrooms, sliced
- 3 cups cooked brown lentils
- 3 cups frozen peas
- 3 carrots, grated
- ½ cup wholemeal flour or chickpea flour
- ¼ cup soy sauce
- ¼ cup vegan Worcestershire sauce
- Salt, to taste
Method
- Heat a saucepan over a high heat. Add the onion and garlic and sauté 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 and stir well.
- Add the soy sauce and stir really well until all of the mixture is combined.
- 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 mins. Stir from time to time.
- After the lentil mixture has been cooking for about 15 mins, remove the lid and add a quarter of a cup of Worcestershire sauce and stir well.
- Divide the lentil mixture into approximately 3 cup measurements and freeze if not using immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
