Vegan Pot Pie with Squash and Lentils

Name: Vegan Pot Pie with Squash and Lentils
Prep time: 20 min
Cook time: 50 min
Yield: 4 to 8 servings
Cuisine: Québécoise
Ingredients: 5 cups (700 g) cubed squash (1 small squash); 3 tablespoons (45 ml) olive oil; 1 yellow onion, thinly sliced; 2 cups (300 g) diced carrots; 3 garlic cloves, minced; 1 teaspoon (5 ml) crushed fennel seeds; 1 teaspoon (5 ml) fresh thyme, chopped; 1 teaspoon (5 ml) curry powder; 1/4 teaspoon (1.25 ml) nutmeg; 1/4 teaspoon (1.25 ml) hot pepper flakes; 1 teaspoon (5 ml) salt; 1/3 cup (80 ml) white wine; 2 cans (398 ml each) lentils, well rinsed and drained; 1/4 cup (30 g) flour; Pepper, to taste (I recommend plenty); 1 1/2 cups (375 ml) vegetable broth; 1/2 cup (125 ml) vegetable milk of your choice (I used oat milk); 4 cups (100 g) spinach; 2 tablespoons (30 ml) nutritional yeast; 200 g Carrément tarte vegetable puff pastry; 2 tablespoons (30 ml) dairy-free margarine

I’m so proud of this recipe! When I cook vegan meals, I always try to make them look as appetizing and satisfying as a meat dish. Since the theme of my menu was comfort food, I HAD to prepare a good vegetarian pot pie recipe! I think I’ve succeeded in my challenge, and I can’t wait to hear from you!

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Preparation time: 20 minutes
Cooking time: 50 minutes
Servings: 4 to 8

Ingredients

Vegan Pot Pie

5 cups (700 g) cubed squash (1 small squash)
3 tablespoons (45 ml) olive oil
1 yellow onion, thinly sliced
2 cups (300 g) diced carrots
3 garlic cloves, minced
1 teaspoon (5 ml) crushed fennel seeds
1 teaspoon (5 ml) fresh thyme, chopped
1 teaspoon (5 ml) curry powder
1/4 teaspoon (1.25 ml) nutmeg
1/4 teaspoon (1.25 ml) hot pepper flakes
1 teaspoon (5 ml) salt
1/3 cup (80 ml) white wine
2 cans (398 ml each) lentils, well rinsed and drained
1/4 cup (30 g) flour
Pepper, to taste (I recommend plenty)
1 1/2 cups (375 ml) vegetable broth
1/2 cup (125 ml) vegetable milk of your choice (I used oat milk)
4 cups (100 g) spinach
2 tablespoons (30 ml) nutritional yeast
200 g Carrément tarte vegetable puff pastry
2 tablespoons (30 ml) dairy-free margarine

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Preparation

Vegetarian squash and lentil pâté

Preheat oven to 400°F and place rack in center.
In a large pot of boiling water, cook squash for 6 minutes. Drain and set aside.
In a large pot, heat the oil over medium heat and cook the onion and carrots for 7 minutes, stirring often. Add the garlic, fennel seeds, thyme, nutmeg and salt and cook for a further 4 minutes.
Deglaze with white wine and continue cooking for 2 minutes.
Add lentils and flour 2 tbsp (30 ml) at a time, stirring gently until flour is absorbed.
Add broth, 1/2 cup (125 ml) at a time, stirring gently. Add milk, spinach and nutritional yeast, stirring a few times until spinach falls. Add squash cubes and stir gently.
Transfer mixture to a baking dish. Place baking dish on a baking sheet in case of overflow.
On a floured work surface, roll out the puff pastry to the size of your baking dish. Place the pastry on top of the squash mixture and scallop the edges. Brush with margarine and bake for 25 to 30 minutes, or until golden brown.

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