Vegan Lentil Pot Pie
For the lentil stew
(796 ml - I use no salt added tomatoes)
smoky paprika chipotle seasoning
(or your favourite spices)
salt, pepper to taste
(400 ml, divided into 250 ml for stew and 150 ml for biscuits)
For the biscuits
coconut milk from the can above
Preheat the oven to 375F.
In a large pan, heat the oil.
While oil is heating, dice the onion.
Cook the onion on medium heat for about 5-8 minutes until it's soften and lightly browned.
Add the lentils to the pan, add a can of diced tomatoes and mix.
Add the leaves from thyme sprigs, smoky paprika chipotle seasoning or spices of your choice, salt and pepper and mix.
Pour 250 ml of coconut milk into the empty tomato can, add water to fill the whole can, about 550 ml.
Pour the water and coconut mixture into the pan with the lentils, mix, and bring to boil.
Turn the heat down to low, cover with a lid and cook for about 10-15 minutes until all the liquid is absorbed and the lentils are cooked.
While lentils are cooking, make the biscuits.
Place flour, salt, thyme leaves, sugar, and baking powder into a large bowl and whisk well.
Add vegan butter and using a fork or a pastry knife blend together until butter is incorporated and is about a size of small peas.
Add 150ml of coconut milk and mix until soft dough forms.
Roll the dough on a lightly floured surface and cut biscuits about 2-inch in diameter. Re-roll scraps and repeat.
Pour lentil stew into a 9x13" baking dish. You can use a smaller dish too.
Top with the biscuits and bake for about 30 minutes or until biscuits are baked through and just starting to turn golden. My oven always takes longer to bake everything.
Vegan Lentil Pot Pie https://www.imagelicious.com/blog/vegan-lentil-pot-pie