This Vegan Scotch Pie offers a deliciously savory and hearty experience that perfectly mimics the traditional Scottish dish. Using a blend of mushrooms, lentils, and robust seasonings encased in a crispy pastry, this pie is ideal for anyone seeking a plant-based option that doesn’t compromise on flavor. Perfect for warming up during chilly evenings or for celebrating festive occasions with family and friends.
Main Dish
Vegan Scotch Pie
This Vegan Scotch Pie offers a deliciously savory and hearty experience that perfectly mimics the traditional Scottish dish.
About this recipe
Method
Tested in our kitchen
Prepare the pie dough by mixing flour and vegan butter until crumbly. Add water and vinegar to form a dough. Chill for 30 minutes.
Preheat oven to 375°F (190°C).
Heat olive oil in a pan and sauté onion and garlic until translucent. Add mushrooms and carrot, cooking until soft.
Mix in lentils, herbs, paprika, soy sauce, and vegetable broth. Cook for 5 minutes until well combined. Season with salt and pepper.
Roll out the dough and cut into circles. Line individual pie tins with dough. Fill with the lentil-mushroom mixture.
Bake for 35-40 minutes until golden brown. Serve warm.
Courses: Dinner, Lunch
Reviews & comments
No comments yet.