Ingredients
-1 c Red lentils-¼ tsp Liquid smoke
-1 c Vegan protein broth (Sam's Choice)
-2 c Water
-½ Red onion
-3 oz Mushrooms (your choice)
-8 oz Spinach
-2 tbsp Vegan butter
-3 tbsp Soy sauce
-1 tbsp Agave
-Spelt flour (for dough)
Seasonings
-Sea Salt-Garlic powder
-Black pepper
-Coriander
Preparation
1. Set oven to 400. While oven is heating prepare your dough. I used my vegan pot pie dough recipe but used spelt flour instead of all purpose flour. The link to that recipe is below.Remember to split your dough in two. Use one half to line your bread pan.
3. Prepare filling. Cook the lentils with the protein broth, water and ¼ tsp of smoke. Use the lentil cooking directions as your guide.
4. Once lentils are ready sauté them in a pan using the butter, soy sauce, and agave. Add in the onions, mushrooms, and spinach. Season to taste.
5. Pour, filling into the bread pan. Use the second half of the dough to form a lattice pattern on top of the bread pan.
6. Brush top with olive oil and place in oven for 20 minutes. Check periodically. When you have that nice golden brown coloring on top you are done.
7. Cool and Enjoy!
Tips
Feel free to use any kind of flour you have on hand for the dough. Also, the protein broth can easily be replaced with veggie broth. Lastly, if you don’t have a bread pan a casserole dish will do just fine.
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