Lentil and Mushroom Savoury Pie

Free Spirited Kitchen

This pie is so good it can be your breakfast, lunch and dinner!

Prep Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4

There's more where this came from!

For the filling:

1/2 cup red lentils

1 onion, diced

1 cup mushrooms, sliced

1/2 cup water

1 tbsp nutritional yeast (nooch)

1 tbsp tomato paste

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cumin

1/4 tsp nutmeg

1/8 tsp ground cloves

Olive oil

Salt and pepper

For the crust:

2 cups plain flour

1/3 cup olive oil (and little bit extra for greasing the pan)

1/3 cup soy milk (and little bit extra for brushing)

1 flax egg (1 tbsp ground flax + 2 tbsp warm water)

1/2 tsp baking powder

1/2 tsp paprika

1/2 tsp salt

This pie is so good it can be your breakfast, lunch and dinner!

Prep Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4

Make the filling first by cooking lentils in water.
Saute the onion in a little bit of olive oil, with some salt and pepper.
After the onions get softer, add the mushrooms and cook for another 3-4 minutes.
Add the lentils, tomato paste, water and all the spices, and cook for another minute.
Finally, add the nutritional yeast, mix well and turn the heat off.
Pre-heat oven to 375 F.
Lightly grease a pan and set aside.
Prepare your flax egg (mix 1 tbsp flax meal with 2 tbsp warm water) and set it aside.
Combine all dry ingredients in a large bowl and mix.
Add all the others: olive oil, soy milk and flax egg, then mix them until incorporated.
Put the dough in the fridge for at least an hour.
On a lightly floured surface roll out the dough and transfer it into the pan. Make little holes on the bottom of the pie with a fork.
Trim the edges, roll out again and cut as stripes for the top of the pie.
Add the filling into the pie, spread evenly and cover with the stripes of dough to make a lattice, as in the picture. Press the edges with fork.
Brush the top with the soy milk and sprinkle flax seeds on the top.
Bake for about 20 – 25 minutes and serve it warm.