Mushroom, Lentil and Vegetable Pie

Servings: Makes: 8 slices

Nutritional Information:

Per serving (233g)

Calories 469, Fat 20g, Saturates 3.8g, Carbohydrate 59g, Sugars 3.5g, Fibre 7g, Protein 14g, Salt 1.7g




Preheat the oven to 180°C/355°F/Gas 4. To make the pastry, add the plain flour and dairy-free butter to a food processor and pulse until the mixture resembles breadcrumbs.


Transfer the mixture to a large bowl and bring together with your hands – be careful not to overwork the pastry. If the pastry seems too wet, add a little more flour – if it's too dry add a little water. Once the pastry is formed, wrap it in cling film and refrigerate for 20 minutes.


Remove pastry from the fridge and split into two and roll out one-piece ¼-inch thick and line the tart case. Prick the bottom with a fork and blind bake for 10 minutes.


Next, make the filling. Heat the oil in a saucepan over a medium heat, then add the onion, cabbage, mushrooms and thyme and cook for 4-5 minutes. Add the soy sauce, Marmite, lentils, red wine and vegetable stock and allow to cook for 4-5 minutes. Next add the cornflour mixture whilst stirring and cook for 3-4 minutes until the mixture is thick, season to taste.


Add the mixture into the pie case, then roll out the remaining pastry ¼-inch thick and place onto the top of the pie to make the lid. Press down the sides of the pastry to seal it and trim off the excess. Then place the pie into the oven for 25-30 minutes.


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