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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Dish
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This Vegan Scotch Pie offers a deliciously savory and hearty experience that perfectly mimics the traditional Scottish dish. Using a blend of mushrooms, lentils, and robust seasonings encased in a crispy pastry, this pie is ideal for anyone seeking a plant-based option that doesn’t compromise on flavor. Perfect for warming up during chilly evenings or for celebrating festive occasions with family and friends.
Ingredients
- 2 cups plain flour
- 1/2 cup cold vegan butter
- 1/4 cup cold water
- 1 tbsp apple cider vinegar
- 1 cup brown lentils, cooked
- 1 cup mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp soy sauce
- 2 tbsp vegetable broth
Steps:
- Prepare the pie dough by mixing flour and vegan butter until crumbly. Add water and vinegar to form a dough. Chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onion and garlic until translucent. Add mushrooms and carrot, cooking until soft.
- Mix in lentils, herbs, paprika, soy sauce, and vegetable broth. Cook for 5 minutes until well combined. Season with salt and pepper.
- Roll out the dough and cut into circles. Line individual pie tins with dough. Fill with the lentil-mushroom mixture.
- Bake for 35-40 minutes until golden brown. Serve warm.
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