Hearty Vegan Lentil and Vegetable Pie
Vegetable oil for frying
2 cloves garlic, minced
1 small onion minced
3 cups vegetables of your choice, diced (we used carrots, pepper, celery, zucchini)
1 ½ c lentils, cooked
1 ½ cup vegetable broth
½ cup milk alternative of choice
black pepper, to taste
½ tsp cayenne pepper
1 tsp dried thyme
2 Tbsp flour
2 prepared pie crusts – One for the top and one for the bottom or one double crust pie crust recipe if you prefer to make your own.
In a large skillet, saute the vegetable oil, garlic, onion and veggies over medium high heat until just tender.
Add lentils and heat through.
Sprinkle flour over lentil and veggie mixture, add broth, milk and spices and stir to combine.
Bring the mixture to a boil, reduce heat and let simmer for about 10 minutes or until sauce thickens slightly.
Take one of the prepared crust out of the freezer to thaw. Once it is thawed take out the other crust and add the vegetable mixture to it. Carefully take the thawed crust out of the pan and top the vegetable mixture with it.
Seal the edges of the pie with a fork, pressing down all around the pie. Brush with a bit of alternative milk to brown the crust. Make a few cuts in the top to let the steam out.
Bake at 375 degrees F for approximately 30-40 minutes until the mixture is bubbling and crust is brown.