Serves 2-4
Crust
1 cup flour
1/2 teaspoon salt
1/3 cup vegan margarine
2 tablespoons non-dairy milk
Filling
1 small onion, chopped
1 tablespoon olive oil
2 celery stalks, chopped
1 large carrot, chopped
1/2 red bell pepper, chopped
1 medium potato, finely chopped
1/3 cup frozen peas
1/3 cup red lentils
1 cup vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup non-dairy milk
To prepare the dough: in a food processor, blend the floor and salt together. Add the margarine and pulse until mixture resembles a coarse meal. Add non-dairy milk and blend until well combined and dough forms. Remove dough, roll into a ball, and wrap in plastic. Refrigerate for at least 1 hour before using.
Preheat oven to 400° F (205° C). Lightly oil a deep-dish, 10-inch pie plate or an 8x8-inch baking dish, and set aside.
In a large saucepan on medium heat, sauté the onions in oil until translucent. Add the celery, carrots and bell peppers, and saute for an additional 2-3 minutes. Add the potatoes, peas, lentils, stock, salt, pepper, sage, thyme and cayenne pepper. Bring to a boil; then reduce heat; cover with lid and simmer for 4-6 minutes or until lentils are soft. Stir in the flour and milk, and simmer until sauce begins to thicken.
Transfer cooked vegetables to baking dish. Roll out dough, and place evenly over the vegetables, and bake for 20-25 minutes. Makes 2 large or 4 small servings.
Courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
For even more vegetarian recipes, check out VegRecipes.org.
