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Vegan Pot Pie with Sage, Lentils, and Mushrooms

This hearty vegan pot pie is filled with tender lentils, savory mushrooms, carrots, celery, and a fragrant sage-infused gravy. Wrapped in a flaky crust, it’s the perfect plant-based comfort food for cozy nights or holiday tables.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive oil or vegan butter
  • 1 medium Onion diced
  • 2 medium Carrots sliced
  • 2 stalks Celery chopped
  • 3 cloves Garlic minced
  • 2.5 cups Mushrooms chopped (cremini, button, or mixed)
  • 1.5 cups Cooked lentils green or brown lentils
  • 3 tbsp All-purpose flour for thickening
  • 2 cups Vegetable broth
  • 0.5 cup Unsweetened plant milk
  • 1.5 tbsp Fresh sage finely chopped (or 1 tsp dried)
  • 1 tsp Thyme optional
  • Salt and pepper to taste
  • 0.75 cup Frozen peas or green beans optional
  • 1 sheet Vegan puff pastry or pie crust thawed
  • 1 tbsp Plant-based milk for brushing crust

Method
 

  1. In a large pot or skillet, heat olive oil. Sauté diced onion for 3–4 minutes until translucent. Add carrots and celery, and cook for another 5 minutes until starting to soften.
  2. Stir in chopped mushrooms and cook for 7–10 minutes until browned and moisture evaporates. Add garlic and cook for 1 minute.
  3. Sprinkle flour over vegetables and stir well to coat. Cook for 2 minutes to form a light roux.
  4. Slowly pour in vegetable broth while stirring to avoid lumps. Add plant milk, lentils, sage, thyme (if using), and season with salt and pepper. Let simmer for 5–8 minutes until thickened. Stir in peas or green beans if using.
  5. Preheat oven to 400°F (200°C). Pour filling into a large baking dish or individual ramekins. Cover with puff pastry or pie crust, trim and seal edges, and cut slits in the top to vent steam.
  6. Brush top of crust with plant milk. Bake for 25–30 minutes or until golden and bubbling. Let cool for 5–10 minutes before serving.

Notes

• Use gluten-free flour and crust for a GF version.
• Add diced potatoes or sweet potatoes for extra texture.
• Prep the filling in advance and refrigerate until ready to assemble.
• Freeze baked pot pie for up to 2 months—reheat from frozen at 350°F until warmed through.