Ingredients
2 tbsp salted vegan butter
1 onion, diced
3 cloves garlic, minced
250g cremini mushrooms, sliced
2 medium yellow potatoes
1 (19oz) can lentils
1 tsp dijon
1 1/2 tsp thyme
1/4 tsp black pepper
1 1/2 tsp corn starch
1/2 can full fat coconut milk
1/4 cup (60ml) tamari
125 ml veggie stock or water
2 tsp tamari
salt, to taste
The crust:
190g all purpose flour
1/2 tsp salt
1/8 tsp baking powder
85g vegan butter
36g vegetable shortening
3 tbsp water, chilled
2 tbsp melted vegan butter + 1/2 tsp tamari (for brushing crust before baking)
INSTRUCTIONS
In a frying pan over medium heat, melt vegan butter. Cook garlic and onions, until onions soften. Add mushrooms and season. Cook until moisture evaporates.
I chopped my potatoes into bite sized pieces and boiled them until almost done (10 minutes). Add potatoes and lentils to frying pan and stir.
Whisk together remaining filling ingredients and pour into pan. Cook until sauce thickens. Adjust seasoning, remove from heat and allow to cool.
Combine crust ingredients with pastry cutter (except water) until coarse crumbs forms.
Add water and stir. Gather crumbly dough and fold it over itself. Press it out again and repeat a few more times until dough holds together.
Form into a disk, wrap and chill for at least 45 minutes.
Roll into desired shape to cover the top of your pie. Dust with flour as needed.
Fill your favourite pie dish with mushroom and lentil filling and cover with pastry. Brush with melted butter and tamari mixture. Score pastry, if desired. Chill for at least 30 minutes.
Bake at 375 degrees for 50 minutes, roughly, or until crust is cooked and golden.
Allow to cool slightly before enjoying. Bon appétit
