Made this earlier today. It only takes about an hour, is so easy and delicious!
250g red lentils
Splash vegetable oil
1 large white onion
2 cloves of garlic
2 large carrots
2 medium courgettes
250ml vegan vegetable stock
200g plan flour
100g cold vegan margarine
Small cup of water
Put the lentils in a saucepan with water. Bring to boil and allow to simmer until soft.
While the lentils are cooking, peel and chop the onion.
Peel and finely grate the garlic.
Heat the oil in a frying pan. Add the onions and garlic and heat until soft.
Peel and dice the carrots. Add to onions and garlic.
Wash and dice courgettes. Add to the pan.
Allow this to cook until the ingredients are all soft. Then sieve the lentils and add these to the frying pan.
Add the vegetable stock.
Add the condiments to taste.
While the pie filling is cooking, sieve the flour into a large mixing bowl. Dice the margarine and add it to the flour.
Gently rub the margarine between your fingers and thumbs until the mixture has the texture of breadcrumbs.
Add water in small dribbles and mix in until your pastry dough is holding together.
Flour a work surface and roll out your dough until it is 5mm thick.
Transfer the pie filling to an oven-safe pie dish.
Carefully cover the top of the dish with the pastry, trimming the extra. You can use cutters or a knife to shape the pastry cutoffs to decorate your pie!
Brush soy milk over the pastry so that it browns in the oven.
Cook the pie at 180 Celsius until the pastry is golden-brown.
Serve and enjoy!