Vegan Hearty Meat Pie

Satisfy your cravings for comfort food with this Vegan Hearty Meat Pie, a plant-based twist on a classic favorite. Packed with wholesome ingredients like lentils, diced mushrooms, carrots, and a savory vegan ground meat substitute, this pie delivers rich, meaty flavor without any animal products. Seasoned with aromatic herbs like thyme and rosemary, and thickened with a velvety cornstarch slurry, the delicious filling is encased in a flaky vegan pie crust, creating the perfect balance of textures. Ready in just a little over an hour, this crowd-pleasing recipe is ideal for family dinners, holiday feasts, or cozy nights in. Easy to make, entirely plant-based, and bursting with hearty goodness, this Vegan Hearty Meat Pie is your ultimate comfort food upgrade.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, chopped Yellow onion
• 3 minced Garlic cloves
• 2 medium, diced Carrots
• 2 chopped Celery stalks
• 1 cup, diced Mushrooms
• 1 cup Frozen peas
• 12 ounces Vegan ground meat substitute
• 1 cup, drained and rinsed Canned lentils
• 1.5 cups Vegetable broth
• 2 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 1 teaspoon, dried Thyme
• 1 teaspoon, dried Rosemary
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 9-inch, pre-packaged or homemade Vegan pie crust

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic, diced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Stir in the diced mushrooms and cook for an additional 3 minutes until the mushrooms begin to release their moisture.

Step 5

Add the vegan ground meat substitute to the skillet and cook, stirring often, for about 5 minutes until browned.

Step 6

Mix in the drained lentils, frozen peas, vegetable broth, and tomato paste. Stir to combine.

Step 7

Season the mixture with soy sauce, thyme, rosemary, salt, and black pepper.

Step 8

In a small bowl, mix the cornstarch with water to create a slurry, then add it to the skillet. Stir well and cook for another 2 minutes until the mixture thickens.

Step 9

Place one of the vegan pie crusts in a 9-inch pie pan, then pour the filling mixture into the crust, spreading it evenly.

Step 10

Cover the pie with the second crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.

Step 11

Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.

Step 12

Remove from the oven and let the pie cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2589.2g)

Amount per serving	% Daily Value*
Calories	3773.9

Total Fat 176.3g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 7257.5mg	0%
Total Carbohydrate 431.8g	0%
Dietary Fiber 68.5g	0%
Total Sugars 58.9g
Protein 137.6g	0%

Vitamin D 0IU	0%
Calcium 695.7mg	0%
Iron 34.3mg	0%
Potassium 6193.7mg	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: 41.1%

Protein: 14.2%

Carbs: 44.7%