This post may contain affiliate links
Aubergine, Lentil and Mushroom Pot Pie with Tofu Ricotta, need I say more?
This recipe is the epitome of comfort food – it’s warm, creamy, a pie topped with a flakey sheet of puff pastry. Serve this dish to your family during this holiday season, vegan or not … they’ll love it!
The layers – Aubergine, Lentil and Mushroom Pot Pie:
Every layer in this pot pie complements each other so well.
Mushroom and Lentils : this layer is so simple to make, it’s juicy, sweet and a little spicy. As always, adjust the spice levels to your liking!
Sliced Aubergines: it may seem plain but because these aubergines are slightly chewy and juicy.
Tofu Ricotta: adds a beautiful tang and extreme creaminess to the dish.
Vegan Pesto: gives the dish a little earthy taste, with this recipe you can use classic vegan pesto or tomato vegan pesto. (I prefer the tomato, but use whatever one you have).
Puff pastry: flakiness, flakiness… did I mention flakiness? Topping your pot pie with puff pastry gives your dish a beautiful crunch.
Salting your aubergines:
When cooking your chopped, sliced or diced aubergines you need to make sure to generously salt them before cooking, this helps draw out all the excess moisture. You can do this by simply cutting up your aubergines in your desired shape, then sprinkling them with salt and placing them on a dish pre-lined with some kitchen tissues. Allow them to rest for 15ish minutes.
Tofu Ricotta ingredients:
- tofu
- nutritional yeast
- garlic cloves
- onion powder
- mustard powder
- apple cider vinegar
- lemon juice
- white or black pepper
- salt
- spinach
Nutritional yeast:
Nutritional yeast aka gold dust, is a staple in my pantry. I always make sure I have at least 3 in stock as I tend to go through it so quickly! So, what is nutritional yeast? It’s a deactivated yeast that tastes like CHEESE, if you were (or are) a cheese addict like me before I went vegan you’ll love this stuff. I sprinkle it over my avocado toast, my pasta or like in this recipe to make my own vegan cheese. Another bonus of eating nutritional yeast is that it contains B12!
More savoury vegan recipes:
- baked aloo chole biryani
- soya chunks curry
- pesto tarte soleil
- parsley and garlic babka
- cabbage and pea curry
Ingredients
Tofu Ricotta
- 400 g tofu (pressed)
- 1/3 cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 3 garlic cloves
- 1/4 tsp mustard powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp white pepper
- 1–2 cups chopped spinach
Mushroom + Lentil Layer
- 1 cup brown lentils
- 300 g mushrooms
- 1 tbsp oil
- 1/2 tbsp grated garlic
- 1 tsp dried oregano
- 1 cup diced or sliced onions
- 1 tsp onion powder
- 1/2 cup tinned chopped tomatoes
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1/2 stock cube (+ 350ml water)
- freshly ground black pepper (to taste)
- 1/2 tbsp maple syrup
Aubergine Layer
- 2 aubergines
- salt
Other
- 1 sheet puff pastry
- 5–6 tbsp vegan tomato pesto (or classic)
Instructions
Grilled Aubergines
- Slice your aubergines to 1/4 inch thick slices (or thinner). Sprinkle a generous amount of salt on your slices and cover with some kitchen tissues for 15 minutes to draw out most of the moisture.
- Heat your grill/non-stick pan and cook your aubergines until they're slightly charred.
Lentil + Mushroom layer
- In a pot add your lentils with 2-3 cups water. Boil until lentils are cooked.
- In a pan heat your oil over medium heat, then add your onions. Saute until translucent.
- Add in your garlic, chopped mushrooms, oregano and salt. Cook for 5-10 minutes or until your mushrooms become soft and have released their moisture.
- Pour in your chopped tomatoes, chill powder, black pepper, onion powder. Cover your pan with a lid and cook for 5-7 minutes.
- Add in your lentils, veggie stock and maple syrup. Cover with a lid and cook for 10 minutes or until most of the water has evaporated. (There should be around 1/2 – 1/4 cup water left – if not add a splash more water to your mixture)
Tofu Ricotta
- Blend up everything in a blender (apart from your chopped spinach). Once smooth, mix in your chopped spinach.
Assembly
- In your baking dish, scoop half of your mushroom + lentil mixture, layer all your aubergines on top, then your tofu ricotta. Next, spread your vegan tomato pesto and pour the rest of your mushroom + lentil mixture. Top your pie dish with your sheet of pastry. Grease a tiny bit of vegan butter over your puff pastry.
- Bake at 200C/180C fan for 30-40 minutes or until your puff pastry is cooked and golden.
Nutrition
- Calories: 288
