Vegan Christmas Pie
The perfect vegan main dish for Christmas. Makes a great centerpiece for the table and tastes insanely good!
- 1 cup green lentils
- 2½ cups vegetable broth
- 1 cup toasted pecans, roughly chopped
- 3 Tablespoons ground flax
- 1/3 cup water
- 1 Tablespoon coconut oil
- ½ leek, chopped
- 2 stalks celery, chopped
- 1 large or 2 medium carrots, peeled and chopped
- 4 cloves garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried tarragon
- ¾ cup gluten-free rolled oats
- ½ cup gluten-free all-purpose flour
- 1 gluten-free pie shell, thawed for 10 minutes
- Preheat oven to 375°.
- Add the lentils to a medium pot with the vegetable broth. Cover, and bring to a simmer and cook for 35 to 40 minutes until liquid is absorbed and lentils are soft, even mushy. Take a potato masher and mash the lentils until about two thirds of the lentils are mush. This lentil mush makes everything hold together nicely.
- In a small bowl mix together the flax with water and thicken. It will take about 10 minutes to thicken.
- In a large pan, heat the coconut oil in a pan over medium high heat. When hot, add the leeks, celery and carrots and saute until they soften and begin to brown, about 5 minutes. Add in the garlic, salt, thyme, rosemary and tarragon and saute about 2 minutes more. Remove from heat.
- In a large bowl, mix the lentils, toasted pecans, veggies, flax mixture, oats and flour together, and set aside.
- Transfer the lentil mixture into the pie shell, smooth it out and bake for 25-30 minutes, until crust is golden brown. Slice into 6 pieces, serve up with your Christmas dinner and enjoy!