Vegan Beluga Lentil and Mushroom Pie Pots
Ingredients
- 1 carrot, diced
- 1 medium onion, diced
- 80g mushrooms, diced
- 3 cloves garlic, minced
- 2 tbsp tomato purée
- the leaves of 6/7 thyme stalks
- 1 250g pouch of merchant gourmet beluga lentils
- 150ml vegetable stock
- 190ml vegan red wine
- 1 tbsp cornflour
- small bunch of parsley, finely chopped
- salt and pepper
- 1 roll of puff pastry
Preparation
Preheat the oven to 190°
Heat some oil in a pan
Add the carrots and onions and soften
Add the garlic and cook for another minute before adding the mushrooms
Stir in the tomato purée and cook for another minute before adding the lentils
Add the wine and allow to cook out for a couple of minutes before adding the vegetable stock, cornflour, thyme and parsley
Simmer until it becomes thick and rich
Fill the pie dishes with the lentils and cut out two pie lids from the puff pastry
Add the lids to the dishes and press down around the edges
Brush with plant based spread and bake in the oven for 25 minutes or until til golden brown (give them another brush halfway through)
Pie #pies #pielove #pielover #pielovers #britishpieweek2020 #belugalentils #merchantgourmet #grains #lentils #foodie #foodies #food #foodlover #foodlovers #legumes #foodies #foodiesofig #vegan #veganfood #veganfoodie #dairyfree