10 min           1h10 min          | PORTION: 6


    

1 tbsp. olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
12 mushrooms, finely chopped
1 potato, peeled and diced
2 cans of lentils (540 ml) rinsed and strained
2 cups of vegetable broth
1/2 tsp. of celery salt
1/4 tsp. ground nutmeg
1/4 tsp. of cinnamon
1/ tsp. of thyme
1/8 tsp. of ground clove
1/8 tsp. of ground mustard
1 pinch of ground sage
Salt and pepper to taste

1 tsp. of cornstarch
1 tbsp. of cold water
Salt and pepper
2 vegan pie crust 

  1. Preheat the oven at 375 F.
  2. In a large saucepan, over medium heat, brown the onions, the garlic and the mushrooms in the olive oil.
  3. Add the remaining ingredients “FOR THE VEGAN TOURTIERE”. Bring to a boil. Cover and simmer for about 10 minutes, mixing occasionally.
  4. Uncover and let simmer for about 15 minutes or until the liquid is evaporated and the potatoes are soft and tender.
  5. In a small bowl, mix the cornstarch with the water and add it to the filling, mixing a couple times.
  6. On a lightly floured surface, roll out the dough and line a 9-inch pie plate.
  7. evenly spread the pie filling and cover with a pastry crust.
  8. Seal the edges of the pie and cut an “X” in the center of the pie to allow the steam to come off.
  9. Bake for 45 minutes, or until golden brown.

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