Lentil and Butternut Squash Pot Pie

Cozy vegan mini pot pies filled with lentils, butternut squash, and mushrooms, topped with a flaky golden puff pastry crust—perfect for warming up on fall and winter nights.

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Ingredients

• Olive oil
• Baby bella mushrooms
• Medium sized carrots
• Butternut squash
• White onion
• Garlic
• Soy sauce – Many soy sauces contain wheat, make sure to use gluten-free soy sauce if making this recipe fully gluten-free.
• Nutritional yeast
• Gluten free 1:1 flour – Or flour of choice if not gluten-free
• Vegetable broth
• Green lentils
• Frozen peas
• Thyme
• Sage
• Cinnamon
• Salt and Pepper
• Vegan puff pastry sheets – I used Sweet Loren’s for gluten-free/allergen friendly
• Dairy free butter, maple syrup and plant milk – Gives the puff pastry crust a golden finish

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Pre-heat oven to 400 degrees F. Chop butternut squash and veggies. Heat olive oil in a large pan over medium heat. Then, add onion, garlic, mushrooms and carrots. Sauté’ until onion is translucent and mushrooms are soft and brown, approximately 5 minutes. Add butternut squash and cook another 4-5 minutes, stirring often.
2. Next, add soy sauce to the pan and stir. Then, add flour and nutritional yeast and stir to coat veggies throughout.
3. Add vegetable broth, lentils, frozen peas, and seasonings to the pan. Stir to combine.
4. Evenly scoop the filling into ramekins and place on a baking sheet.
5. Lay out puff pastry sheets and cut out circular pieces that are slightly larger than the size of your ramekin. I used a small bowl approximately 1/2 to 1 inch larger to press and cut out circles using a knife. Place the cut out pastry sheets over the filled ramekins and tuck the sides under to create a thicker crust around the edges. Use a fork to press along the edges to seal and cut a small slit in the center.
6. Melt vegan butter and combine with plant milk and maple syrup. Use a pastry brush to coat the top of each pie evenly. Place in oven for approximately 25-30 minutes. Let cool for 10 minutes before serving.

Lentil and Butternut Squash Pot Pie

0.0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• 2 Tbsp Olive oil

• 8 oz Baby Bella mushrooms, sliced

• 3 Medium carrots, chopped

• 1 1/2 cup Butternut squash, chopped

• 1 Medium white onion, chopped

• 4 Cloves garlic, minced

• 1/4 cup Soy sauce

• 1/8 cup Nutritional yeast

• 1/2 cup Gluten free 1:1 flour

• 2 1/2 cup Vegetable broth

• 1 1/2 cup Green lentils, cooked

• 1/2 cup Frozen or fresh peas

• 1 tsp Thyme

• 2 tsp Sage

• 1/2 tsp Cinnamon

• Salt and pepper, to taste

• 2 Vegan/gluten free puff pastry sheets

• Vegan “egg” wash

• 1 Tbsp Dairy free butter, melted

• 1 Tbsp Dairy free milk

• 1 Tbsp Maple syrup

Directions

• Pre-heat oven to 400 degrees F.
• Chop butternut squash and veggies. Heat olive oil in a large pan over medium heat. Then, add onion, garlic, mushrooms and carrots. Sauté’ until onion is translucent and mushrooms are soft and brown, approximately 5 minutes. Add butternut squash and cook another 4-5 minutes, stirring often.
• Next, add soy sauce to the pan and stir. Then, add flour and nutritional yeast and stir to coat veggies throughout.
• Add the vegetable broth, cooked lentils, and peas to the pan and stir. Then add thyme, sage, cinnamon, salt and pepper and stir to combine.
• Use a large serving spoon to evenly scoop the filling into ramekins and place on a baking sheet.
• Lay out puff pastry sheets and cut out circular pieces that are slightly larger than the size of your ramekin. I used a small bowl slightly larger to press and cut out circles using a knife. You can also place the ramekin upside down on top of the pastry, and cut a circle approximately 1/2 to 1 inch larger. Place the cut out pastry sheets over the filled ramekins and tuck the sides under to create a thicker crust around the edges. Use a fork to press along the edges to seal and cut a small slit in the center.
• Melt vegan butter and combine with plant milk and maple syrup to create an “egg” wash. Use a pastry brush to coat the top of each pie evenly. Place in oven for approximately 25-30 minutes. Let cool for 10 minutes before serving. Wrap any leftovers in aluminum foil and refrigerate up to 3 days.