Directions: |
Directions:FOR THE TOPPING:
1. Combine the flour, baking powder, salt, black pepper, and cayenne in a large bowl. Sprinkle the butter pieces over the top of the flour. Using your fingers, rub the butter into the flour mixture until it resembles coarse cornmeal. Add the oat milk and stir until just combined. Crumble the mixture into irregular shaped pieces ranging from 1/2 to 3/4 inch onto a parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10-13 minutes. Set Aside.
FOR THE FILLING:
1. Cook lentils and pre-heat oven to 450 degrees.
2. Heat 1 T. of oil in a large cast iron pan over medium heat until shimmering. Add diced potato, cover and cook for about 5 minutes until slightly softened. Add the onion, carrots, celery, 1/4 tsp. salt, and 1/4 tsp. pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. Transfer the cooked vegetables to the bowl with the cooked lentils. Add the rinsed beans to the bowl and set aside.
3. Heat the remaining 1 T. oil in cast iron pan until shimmering. Add the mushrooms; cover and cook, stirring occasionally, until the mushrooms have released their juices, about 5 minutes. Remove the cover, stir in the soy sauce, tomato paste, and maple syrup. Increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated, the mushrooms are well browned, and a dark fond begins to form on the surface of the pan, about 5 minutes. Transfer the mushrooms to the bowl with the vegetables and lentils.
4. Mix the 3 1/4 cup vegetable broth and 3/4 cup oat milk in a pourable bowl or measuring glass (I sometimes heat this mixture in the microwave to get it slightly warmed, it helps keep the gravy thick). Heat the butter in the again-empty cast iron pan over medium heat. When the foaming subsides, stir in the flour and cook for about 1 minute. Slowly whisk in the broth and oat milk mixture whisking the whole time to make a thick gravy, scraping the bottom of the pan to loosen any browned bits and continue to simmer until nice and thick. Season with salt and pepper to taste. Remove from the heat and stir in the 2 tsp. of lemon juice and 2 T. of parsley.
5. Carefully stir in the vegetable/mushroom/lentil/bean mixture, and frozen peas. Now scatter the crumble topping evenly over the filling. Bake until the filling is bubbling and the topping is well browned and crispy, 12-15 minutes (I put a baking sheet on the rack below in case it bubbles over a little bit). Remove from oven and top with remaining 1 T. parsley and serve. |
This recipe for Vegan Pot Pie is from