Veggie Pot Pie
The winter season can be daunting when it comes to nourishment. Something to keep you warm and satisfied to beat the cold is always on the mind. Trying to find foods my entire family loves can be challenging but who can refuse comfort food? This well known winter staple has been refreshed with a few tweaks to make it completely vegan friendly with all the health benefits from the lentils instead of chicken to nourish your family.
2 tbsp olive oil (sub water if oil free)
1 medium onion minced
1 garlic clove minced
pinch of salt
1 medium russet potato diced
1 heaping tbsp unbleached flour
1 vegan chicken flavoured bouillon (or 2 tsp Better than Bouillon)
1 1/2 cups hot water
1/4 cup unsweetened cashew milk or unsweetened oat milk
2 bay leaves
1 cup cooked red lentils
1 cup carrots diced
1 cup frozen peas
salt & pepper to taste
Preheat oven to 425 degrees Fahrenheit.
In a skillet heat olive oil on medium low for one minute before adding onion, garlic and a pinch of salt.
Saute the mixture gently until translucent. About 4 minutes.
Add potatoes and stir for another 2 minutes
Slowly add flour until well combined. Add bouillon cube diluted in 1 1/2 cups of hot water. Add non-dairy milk of your choice and 2 bay leaves. Cook mixture on medium heat for about 10-15 minutes until desired consistency. (Note: If there's too much liquid add small amounts of flour mixed with juices from the mixture in a small bowl until well combined before adding back into larger batch, this should give you the creamy texture associated with a traditional pot pie).
Add red lentils, carrots, frozen peas and cook for another 8 minutes.
Add salt & pepper to taste.
Place all ingredients in one pie shell, reserving the other to top the pie. Place other pie shell above mixture and press edges down with a fork. Perforate two holes with a knife at the top to allow steam to come through during the baking process.
Bake for 1 hour.