Vegan Mushroom Lentil Pot Pie

with puff pastry


-puff pastry -onion and garlic -celery and carrots -mushrooms -all-purpose flour -light coconut milk -potatoes -canned lentils -frozen peas -spices

In a pot, heat olive oil, and cook onion, carrots, celery, and mushrooms for 5-6 minutes, or until golden brown.

step 1

Add flour and stir. Pour coconut milk, and vegetable broth, and add potatoes, and spices. Stir and cook for 10 minutes.

step 2

Add the drained canned lentils and the frozen green peas. Stir and cook for 5-6 more minutes.

step 3

Cook for 5-7 minutes over medium-low heat, or until the vegan bechamel thickens and coats the back of a wooden spoon.

step 4

Transfer the mixture to a pie pan, cover it with vegan puff pastry, and brush with olive oil. Cut 4 strips in the middle.

step 5

Bake for 35 minutes at 350ºF (180ºC) or until the crust is puffy and golden brown.

step 6

Let rest for 10 minutes before slicing and serving! This lentil pot pie is best served fresh.