Vegan tangy ‘Meat Pie’
Tangy and aromatic lentil and vegetable filling in a crispy, airy dough. Prepared in just 30 minutes and perfect for any family dinner.
The practical thing about a salty pie is that it can be used in a lot of occasions. Whether at the Christmas or Easter dinner as a main dish al or as a delicious and easy lunch for your family. The preparation takes only half an hour, and then the vegan “meat pie” only needs to be baked in the oven.
Why you should try this recipe:
- easy to prepare
- delicious dough cake with tangy filling, everyone of the family and friends will love it
- only 30 minutes preparation time
- the vegan version of the Australian “meat pie”
- instead of minced meat; healthy, protein-containing lentils are used and baked with fresh vegetables and aromatic spices
- perfect for a festive meal or as a simple dish in the everyday life
Vegan meat replacement: lentils
Lentils are not only super healthy, saturating and high in protein, but they also work very well as a vegan meat substitute. The soft and creamy, but also multilayered consistency resembles minced meat. A lot of aromatic spices create the delicious and tangy flavour (as it is the case with preparation of meat too). Important ingredients to make the meat substitute very aromatic:
- Tomato paste is very often used to make dishes more aromatic
- Miso paste is a Japanese spice paste made mainly from soybeans. It is the secret ingredient for the UMAMI taste.
- Balsamic vinegar is not only suitable to marinade salads, but because of its sweet-sour and also incomparably spicy & aromatic taste an optimal spice in many dishes.
- Tahini is a nut butter made of sesame and creates a slightly nutty, creamy flavor.
- Roasting substances are not actually an ingredient, but very important for a strong flavor. Roasted substances form at the bottom of the pot, for example, if you cook onions or other vegetables for a long time.
- Nutritional yeast for a slightly cheesy crust
- Salt, pepper and dried herbs
Can these ingredients be replaced or omitted? You don’t have one of those ingredients at home? You can probably leave them out, but be aware that the dish will not taste so aromatic, spicy and tasty then. If you have a more detailed question, feel free to contact me.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan ‘Meat Pie’
Ingredients
- ½ onion
- 1 garlic clove
- 2 zucchini
- 2 carots
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 100 ml vegan red wine optional
- 500 ml vegetable broth
- 300 g tomato sauce
- 1 tbsp miso paste
- 2 tbsp balsamic vinegar
- 1 tbsp tahini
- 2 tbsp dried herbs
- 1 tsp salt
- pepper
- 130 g lentil not cooked
- 1 round vegan puff pastry most industrially produced puf pastry is vegan, because it does not use butter, but vegetable fats for the dough
- 2 tbsp nutritional yeast
Instructions
- Chop onion and garlic, cut carrots and zucchini into small cubes. Fry the onion and garlic with olive oil in a large pan, after 2 minutes add the vegetables and continue to fry everything.
- Preheat the oven to 180 degrees Celsius.
- Add the tomato paste to the pot and continue to fry everything. Brownish roasting substances should form on the bottom of the pot, which will make the dish more aromatic. After about 5 minutes, deglaze with vegan red wine, if you want to and add the vegetable stock and tomato sauce. Add all the seasonings (miso paste, balsamic vinegar, tahini, salt, pepper, dried herbs) and the lentils and let it simmer for 10 minutes.
- Grease a round baking form, place the round puff pastry into it and press up the sides. Add the lentil filling and fold the puff pastry from the sides inwards. Sprinkle the filling with the nutritional yeast.
- Bake in the oven for 35-40 minutes. Let it cool down for five minutes and enjoy.
More vegan ‘meat recipes’:
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