Portabella and Lentil Pot Pie
 
Prep time
Cook time
Total time
 
Portablella and lentil pot pie is a total comfort food and will please all your veggie friends and family this thanksgiving!
Author:
Recipe type: Main
Serves: 2 servings
Ingredients
  • ¼ cup lentils
  • 1 cup water
  • 1 TBS olive oil
  • ½ large onion, chopped
  • 8 oz portabella mushrooms, chopped
  • ¼ tsp sesame oil
  • ½ cup carrot,sliced
  • 1 tsp sage
  • ¼ tsp thyme
  • 2 garlic cloves, minced
  • 1 TBS whole wheat flour
  • 1 cup veggie broth
  • 1 medium potato, diced
  • 2 tsp soy sauce
  • 2-3 tsp tomato paste
  • 2-16 oz oven proof ramekins
  • Topping:
  • ½ cup + 2 TBS all purpose flour
  • 3 TBS cornmeal
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 TBS butter
  • ¼ cup soymilk (or milk of choice)
  • ¼ tsp apple cider vinegar
  • ¼ cup parmesan, shaved
Instructions
  1. Combine lentils and water in a small sauce pan and simmer 30 minutes. Drain and set aside
  2. Meanwhile Cook onion in olive oil until tender, about 5 minutes. Add mushrooms and sesame oil. Saute until liquid forms.
  3. Add carrot through garlic, sauté until all veggies are soft.
  4. Preheat oven to 400 degrees.
  5. Stir in flour and cook 1 min. Stir in veggie broth through tomato paste. Simmer for 15 minutes or until the potatoes are tender. Stir in cooked lentils and heat through.
  6. Mix together flour through salt for topping. Cut in butter until crumbly.
  7. Whisk together soymilk and vinegar. Mix into topping until smooth.
  8. Divide topping into 2 portions. Using your hands, form into a disk about the size of your pot pie dish (~5 inches in diameter).
  9. Grease the ramekins and divide the filling between them. Place a topping disk on each ramekin and sprinkle with 2 TBS cheese each.
  10. Bake in the preheated oven for 30 minutes. Cool at least 20 minutes before serving, this dish will hold its heat!
Recipe by Alison's Allspice at https://www.alisonsallspice.com/portabella-and-lentil-pot-pie/