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Vegan '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.
Prep Time30 minutes
Cook Time40 minutes
Author: Lena

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.