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Vegan Puff Pastry Pie with Tenderstem and creamy lentils
This creamy vegan puff pastry pie is so simple to make and a crowd-pleasing meal. Tenderstem broccoli, mushrooms and lentils in a rich and creamy sauce.
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Ingredients
- 2 tablespoon vegan 'butter' block margarine
- 1 leek
- 80 g Tenderstem broccoli or purple sprouting broccoli
- 150 g mushrooms (a mix of wild and shiitake, or button and chestnut will work well)
- 50 g curly kale
- 400 g tinned brown lentils
- 1 tablespoon plain flour
- 200 ml unsweetened dairy-free milk
- 100 ml dairy-free cream
- 1 teaspoon vegetable stock powder
- 2 teaspoon wholegrain mustard
- 30 g vegan cheese (optional)
- 160 g ready-rolled puff pastry (check it is vegan)
For the glaze
- 2 teaspoon unsweetened dairy-free milk
- 1 teaspoon cooking oil sunflower or rapeseed
- ½ teaspoon soy sauce
- ½ teaspoon caster sugar
Instructions
- Preheat the oven to 190°C / 375°F / Gas Mark 5.
- Heat the vegan butter / block margarine in a large frying pan or casserole dish.
- Trim and finely slice the leek. Add to the pan, and cook gently for 3-4 minutes until starting to soften.
- Meanwhile, trim the ends from the broccoli, slice the long stalks diagonally and separate off the florets.
- Add the broccoli to the pan and continue to cook gently.
- Cut the mushrooms into large chunks (halve them or quarter if they are very large). Then add them to the pan and cook for a further 5 minutes.
- Drain and rinse the lentils, then tip them into the pan and stir.
- Sprinkle over the flour and mix well to combine, then cook for 2 minutes.
- Add the milk, cream, stock powder, mustard and season well with salt and black pepper. Cook for 5 minutes until the sauce is thick and creamy.
- Remove any woody stalks from the kale and chop roughly. Stir through the pie filling, followed by the grated vegan cheese (if using).
- Taste and adjust seasoning if necessary, then pour into your pie dish.
- Unroll the puff pastry and cut to size to fit your pie dish. You can decorate the pastry at this point if you wish, gently scoring with a sharp knife (being careful not to cut all the way through).
- Make the pastry glaze by combining all the glaze ingredients in a small bowl.
- Brush around the outside of your pie dish with the glaze, then place the pastry lid on top of the pie filling.
- Crimp around the outside of the pastry with your fingers or a fork. pressing it down to seal it onto the rim of the dish. Cut two small holes in the top of the lid to allow steam to escape.
- Brush the pastry all over with the glaze, then bake the pie for 25 minutes or until the top is golden brown and the pastry is crisp.
Video
Nutrition
Serving: 1portionCalories: 483kcalCarbohydrates: 50.8gProtein: 17.8gFat: 23.5gSaturated Fat: 6.3gSodium: 237mgPotassium: 683mgFiber: 11.9gSugar: 4.5gCalcium: 118mgIron: 6mg
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