Vegan pastry for double crust pie (top and bottom)
1 can of cooked brown lentils, rinsed
2 Tbsp of olive oil
1 medium onion, minced
1 clove of garlic, minced
3/4 tsp of salt
1 tsp of thyme
1/2 tsp of sage
1/2 tsp dry mustard
1/2 tsp ground cloves
1 large potato, chopped
1/2 cup of potato cooking water
1/4 cup of salted sunflower seeds
1/4 cup of breadcrumbs
Preheat the oven to 425°F.
Boil potato in a pot on the stove with 1 cup of water. Once cooked, drain the pot but keep 1/2 cup of potato water. Mash the potato and then set aside.
Heat the olive oil in a large pot over medium heat. Cook the onion, garlic and salt for 3 minutes, stirring frequently until fragrant.
Add lentils, thyme, sage, dried mustard, cloves and potato water. Bring to a boil, then lower the heat and simmer for 20 minutes uncovered. Mix in mashed potato, sunflower seeds and breadcrumbs.
Line a deep 9 inch pie tin with pastry. Add in lentil mixture and cover with other pie pastry. Use a fork or your fingers to seal the outer edges of the pastry together. Use a knife to make 3 slits across the top of the pie to allow steam to release while cooking.
Bake the pie at 425 F for 15 minutes, then 350 F for 15 to 20 minutes.
Allow pie to cool for 10 minutes before cutting. Serve with optional side of caramelized onions, vegan gravy and cranberry sauce.