Yield: 6 servings

For lentil mushroom filling:

 1 Tbsp extra-virgin olive oil

1 medium red onion, diced

2 garlic cloves, minced

1 8-oz sweet potato, peeled, cubed

4 oz fresh green beans, chopped

8 oz mushrooms, sliced

1 cup brown or green lentils, dried

2 Tbsp fresh sage (or 1 Tbsp dried)

2 tsp thyme

1 Tbsp whole-grain prepared mustard

½ tsp black pepper

2 cups vegetable broth

½ cup water

2 Tbsp gluten-free soy sauce

¼ cup plain, unsweetened, plant-based milk

2 Tbsp flour

Salt, to taste

For sage pastry crust:

1 cup all-purpose flour

½ cup whole wheat flour

¼ tsp salt (optional)

2 Tbsp fresh sage, chopped (or 1 Tbsp dried)

⅓ cup vegan butter

4-5 Tbsp ice-water

Heat olive oil in a heavy pot or saucepan over medium heat. Add onion and garlic and sauté for 5 minutes. Add sweet potato and green beans and sauté for 3 minutes. Add mushrooms and sauté for 2 minutes. Add lentils, sage, thyme, mustard and black pepper and sauté for 1 minute. Add vegetable broth, water and soy sauce and cook for 15 minutes.

Mix plant-based milk with flour until smooth. Stir into vegetable mixture and cook until thickened and bubbling, about 5 minutes. Season with salt, as desired. Transfer filling into a deep pie dish or round casserole that fits 1½ quarts.

While filling is cooking, make the sage pastry crust. Preheat oven to 425°F. In a medium bowl, mix all-purpose and whole-wheat flours and salt. Mix in sage. Cut in vegan butter with a fork until it makes a crumbly texture. Add cold water, 1 tablespoon at a time, and mix using clean hands until it creates a firm dough that holds together but is not sticky. Do not overwork dough, as it will get tough.

Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle about 11 inches in diameter. Place the pastry over the top of the savory pie and crimp the edges with your fingers to secure the pastry dough to the top of the dish. Cut several vents with a knife along the pie.

Place the savory pie on a baking sheet (in case it boils over) and place in the oven. Bake for about 20 to 22 minutes until golden brown. Remove and serve.

To make this recipe gluten-free, use corn starch instead of flour and gluten-free flour blend instead of all purpose and whole wheat flour.

Recipe and photo courtesy of Sharon Palmer.

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