This Vegan Pot Pie recipe has everything going for it! Hearty lentils are smothered in a vegan gravy and surrounded by a crispy, flaky, golden crust.
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You might be wondering if a vegan version of a ground beef pot pie holds up against the classic dish.
I’m here to tell you that not only does my version of the classic ground beef pot pie taste great-it’s actually a lot healthier for you, and costs less to make!
There are three main components to a great vegan pot pie:
The savory lentil pie filling
The vegan gravy
The Flaky pie crust
Which Lentils to Use for a Vegan Pot Pie
The meatiness for our vegan pot pie is going to come from green lentils! Here I’ve used a canned version, but honestly they are incredibly simple to make at home from scratch!
I like how the green lentils keep their shape during the cooking process. If you want a filling with a little less texture than you could switch the green lentils out for a red or pink lentil. These lentils tend to mush up more when cooking.
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How to Cook Lentils
Cooking lentils is easy enough on the stove top. For perfect green lentils you will want a water to lentil ratio of 2:1. Place the lentils and water in a pot over medium heat and bring to the boil. Cover the pot, reduce heat to low and simmer for 20 minutes. They are done once the water has absorbed and the lentils are tender. Red or pink lentils will have a shorter cooking time (around 5-7 minutes), and use the same 2:1 ratio.
The lentils will be combined with diced onion and potato and then smothered in a vegan gravy sauce!
Making vegan gravy is actually dead simple. Once I explain how to do it, you’re going to see that a vegan gravy isn’t really that different at all to a traditional beef stock gravy.
How to Make Vegan Gravy
Making vegan gravy for our pot pie is super simple using a vegetarian beef stock! I used the McCormik’s “All Vegetable Beef Bouillon” here because that’s what I had on hand, but my most favourite beef stock replacement is the Better Than Bouillon brand. They also make an amazing chicken stock from an all vegetable base as well! You can try that while making my Chickpea Pot Pie!
All you need to do is add in your stock to the pot of lentils, onion and potato, bring to the boil and slowly add in a flour and water mixture to thicken. The technique is exactly the same as making a gravy from beef stock or drippings.
What about the pie crust? You can very easily make your own vegan pie crust at home using just a few simple ingredients. Check out this Easy Vegan Pie Crust recipe over on Nora’s blog! If you don’t have the time or energy to make your own (like me right now!) Check out other in-store options.
Are Pastry Shells Vegan?
The short answer is no. Definitely not all pie or pastry shells are vegan. Popular brand names like Tenderflake use animal ingredients. Even their all-vegetable shortening version contains whey, a milk ingredient.
I have found No Name brands do not contain milk ingredients, however, recently I discovered most do still contain l-cystein. This ingredient is derived from feathers and animal hairs and is not sutible for most ethical vegans.
For my recipe, I used The No Name brand from Superstore (Loblaws). This one does not contain milk ingredients but it does contain l-cystein, and I will not be purchasing them again.
Now that we’ve got all the bases covered, let me show you how to put everything together to make this Healthy Vegan Pot Pie!!
Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!