Mini Lentil Pot Pies

Hello beautiful! Yes... this is a delicious lentil pot pie! 

Full of protein and fresh veggies! 

With flakey crust and flavorful filling!

Is your mouth watering yet?

Mine is! 

lol

So for two nights I have been thinking about making pot pie! I was craving it so bad and I loved the idea of a vegan pot pie! I wanted to use something different other than tofu, seitan, or smart ground. It is easy to get tired of the same proteins all the time. I thought of a lot of different proteins that I could use and decided that I did not want a huge bean filling my pot pie so I decided on using lentils. I had never worked with them before but in my mind it seemed to all work together! I didn't take pictures as I went along mainly because I was not sure if this would actually turn out... but to my surprise they are delicious!! My mom was at her friends house helping her organize her kitchen and got home just after I finished baking these! She took a bite and could not believe how delicious they were, she went on and on about it was probably the best thing she has had since I came up with my Autumn soup! My mother is my expert opinion when it comes to my cooking, she is not afraid to tell me that something I made is not good! lol!  I am confident that everyone will love these if they try them! I ended up eating 2 of these mini pies and then eating it again for lunch today! Well enough of me rambling here is the recipe!

I used store bought pie crust that was vegan. This recipe can make about 18 mini pot pies or possibly 2 whole pies. I am not 100% sure though cause I made 6 mini and 1 whole lol! 

You will need:

2 1/2 Large Carrots Chopped

3 Stalks of Celery Chopped

1/2 an Onion Chopped

1/2 Cup of Frozen Peas

2 tbs. Earth Balance Butter

2 potatoes (Boiled and peeled before hand)

1 box of veg. broth

1 cup lentils

1/2 cup plain soy milk

1-2 tbs. of flour

2 tbs Parsley

To taste:

Salt 

Cracked Pepper

Garlic salt

In a pot melt 2 tbs. butter and add carrots, celery, and onion, begin cooking down vegetables. Add your peas and half a cup of the broth to the pot. Cook until the carrots are al dente. Add the rest of your broth, heat until boiling. Add lentils to the pot. Cook everything together until the lentils are soft. Broth should be cooked down a bit. In a small bowl mix together your milk and flour, add to the pot. Your filling should become thicker and creamy. Season to taste. Cut up potatoes and add them only when placing the filling inside the crusts. I found that baking a whole pie takes 20min. and the mini pies take 15min. baked perfectly! 

* A great way to make mini pies is to use a 6 cupcake pan! Makes super cute mini pies like above!*

I hope that you guys make and love these! Please let me know what you thought and anything you did differently! :)

Super Delicious Soup!

So I was really wanting use my homemade broth last night to make a soup! I didn't know what I was going to make since I was out of the usual soup veggies (carrots, celery, and onions). As I got to thinking I remembered that my broth had a very mushroomy flavor! I remember I had cabbage and zucchini. I could taste the flavors starting to build in my mouth. I was thinking how I needed a protein and great northern beans seemed to make since with the flavors that were going to be in there... add some eggless noodles... and VOILA! A soup was born! Here is how to make it....

You will need:

Veggie Broth (I used 32oz of broth and then added equal amounts of water)

1 Zucchini

1/2 A Cabbage

1 Can of Great Northern Beans (You should rinse the beens under cold water before adding when using canned) 

2 Cloves of Garlic

About 2 Large Cups of Eggless Noodles

About 1 tbs. of parsley

Salt and Pepper to taste

In a pot add your broth/water and heat until boiling. 

Chop zucchini into small chunks. Cut cabbage into shreds.

Add Zucchini to the boiling broth. Cook until zucchini begins to soften.

Peel and mince your 2 garlic cloves.

Add garlic to the soup. And stir.

Add the cabbage to the soup. Cook until cabbage is wilted.

Rinse and Add your Great Northern Beans! Add parsley.

I forgot to take a picture but next you need to add your noodles! Continue cooking to soup until the noodles are soft. Salt and pepper to taste!

Here is what the soup looks like! Honestly my mouth is watering as I write this! LOL I really like this soup! It is very filling and satisfying! Great for these chilly days!

Yummmmmmmm!

Enjoy!