Vegan Classic Meat Pie

Savor the hearty, comforting flavors of this Vegan Classic Meat Pie, a plant-based twist on a timeless favorite. Packed with protein-rich lentils, tender carrots, earthy mushrooms, and a medley of aromatic herbs like thyme and rosemary, this recipe delivers all the savory goodness of a traditional meat pie without any animal products. A golden, flaky vegan puff pastry encases the rich, veggie-packed filling, while a hint of soy sauce and tomato paste adds depth and umami to every bite. Perfect for a cozy dinner or impressive holiday spread, this dish is an ideal choice for vegans and meat lovers alike. Quick to prepare and baked to golden perfection, this 100% vegan recipe is proof that comfort food can be both indulgent and cruelty-free.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 3 cloves, minced Garlic
• 8 ounces, finely chopped Baby bella mushrooms
• 1 cup Cooked green lentils
• 1 cup Frozen peas
• 2 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 2 tablespoons All-purpose flour
• 1 teaspoon, dried Thyme
• 1 teaspoon, dried Rosemary
• 0.5 teaspoon Black pepper
• 1 teaspoon Salt
• 1 sheet Store-bought or homemade vegan puff pastry
• 2 tablespoons Non-dairy milk

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the onion, carrots, and celery, and sauté for about 5 minutes until the onion becomes translucent.

Step 4

Stir in the garlic and cook for another 1 minute until fragrant.

Step 5

Add the mushrooms and continue to cook until they release their moisture and start to brown, about 7-8 minutes.

Step 6

Mix in the cooked lentils, frozen peas, soy sauce, and tomato paste, stirring until well combined.

Step 7

Sprinkle the flour over the mixture, stirring for about 1 minute, then slowly add the vegetable broth while stirring continuously until the mixture thickens.

Step 8

Season with thyme, rosemary, black pepper, and salt. Allow to simmer for about 5 minutes to meld the flavors. Remove from heat.

Step 9

Roll out the vegan puff pastry on a lightly floured surface slightly larger than your pie dish. Line a 9-inch pie dish with the pastry, leaving excess over the edges.

Step 10

Fill the pastry with the lentil and vegetable mixture, spreading it evenly.

Step 11

Fold the overhanging pastry over the filling. Brush the pastry edges with non-dairy milk.

Step 12

Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and crisp.

Step 13

Let the pie cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1780.2g)

Amount per serving	% Daily Value*
Calories	1273.6

Total Fat 47.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 4810.4mg	0%
Total Carbohydrate 171.3g	0%
Dietary Fiber 46.2g	0%
Total Sugars 48.6g
Protein 52.5g	0%

Vitamin D 28.1IU	0%
Calcium 516.0mg	0%
Iron 17.5mg	0%
Potassium 5028.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 15.9%

Carbs: 51.9%