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Vegan Aubergine, Mushroom, Lentil Pot Pie with Tofu Ricotta

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! 

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5 from 4 reviews
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 people
  • Category: Main Course
  • Cuisine: American, Italian
Close up Image of vegan aubergine (eggplant), mushroom and lentil pot piewith puff pastry slice | cookingwithparita.com

Ingredients

Units Scale

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

  1. 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.
  2. Heat your grill/non-stick pan and cook your aubergines until they're slightly charred.

Lentil + Mushroom layer

  1. In a pot add your lentils with 2-3 cups water. Boil until lentils are cooked.
  2. In a pan heat your oil over medium heat, then add your onions. Saute until translucent.
  3. 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.
  4. Pour in your chopped tomatoes, chill powder, black pepper, onion powder. Cover your pan with a lid and cook for 5-7 minutes.
  5. 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

  1. Blend up everything in a blender (apart from your chopped spinach). Once smooth, mix in your chopped spinach.

Assembly

  1. 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.
  2. Bake at 200C/180C fan for 30-40 minutes or until your puff pastry is cooked and golden.

Nutrition

  • Calories: 288

Find it online: https://cookingwithparita.com/recipe/aubergine-lentil-mushroom-pot-pie/