Leek and Lentil Pot Pie with Carrots and Mushrooms

Pot pie for the vegetarians out there!

Prep Time30

Cook Time20

Total Time50

Course: Vegan recipes

Cuisine: Vegetarian

Servings:

Calories: 1521kcal

Author: Lisa @ je suis alimentageuse

1 yellow onion diced
3 cloves garlic minced
2 tbsp olive oil
2 tbsp paprika
2 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 tbsp flour
1 tsp salt it may be better if it were a bit more, but taste as you go. Easier to add than take away =P
1/2 tsp chili pepper flakes
1/2 tsp pepper
4 medium sized carrots peeled, sliced, then quartered (so you have little pieces)
1 cup green lentils picked over and rinsed
2 1/2 cups vegetable broth
1 leek sliced and thoroughly rinsed
2 Portobello mushrooms chopped
1 tbsp vegan butter
1 cup vegan cheese
1 sheet of vegan frozen puff pastry
2 tbsp soy milk

Cook the diced onions over medium heat until translucent and then add garlic and cook until fragrant.
Add the garlic powder, onion powder, paprika, chili powder, chili flakes, pepper, and salt. Stir until the spices are fragrant and then add flour to make a roux.
Add 2 1/2 cups broth and stir until the spices are incorporated into the liquid. Add the lentils and carrots and bring to a boil and then let simmer for about 20 minutes. The lentils will be tender but not mushy.
Meanwhile, melt the butter in a large pan. Cook the mushrooms until browned, then add the leeks. Cook the leeks are soft and have the same texture as translucent yellow onions would have.
Add the leek and mushroom mixture to the stew, and ladle stew into oven-safe bowls. Stir in some cheese and cover the bowls with a layer of the thawed puff pastry. Poke some holes for the steam to escape.
Using a pastry brush, wet the tops of the puff pastry with some whole milk. I didn't have egg yolks on hand otherwise I would have used those.
Bake in the oven at 350F for about 20 minutes, or until the pastry is golden and flaky-looking.