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vegan, green comfort food, vegan pumpkin pies, vegan lentil pies, british vegan food

Pumpkin Lentil Pies!

Many of you have already seen me make these British-inspired pies in my Insta stories. On a wonderful autumnal day these vegan pumpkin lentil pies are a big hit here at home!

I love autumn so much. As soon as the first blustery day has started, I get the first pumpkins back home. Earlier I made pumpkin hummus and a stuffed pumpkin‘.

So save it for later and fill your house with the warmest autumn scents!

Serves 3 to 4


  • 100 grams of red lentils

  • 200 grams of pumpkin

  • 1 small potato (100 grams)

  • 4 spring onions

  • ½ courgette

  • 100 gram mushrooms

  • 2 broccoli florets (optional)

  • 100 ml soy cream

  • some olive oil for baking

  • 1 tsp cinnamon powder

  • 1 tsp cumin seeds

  • 1 tsp turmeric

  • 30 grams of flour

  • 1 bay leaf

  • salt / pepper

  • 500 ml vegetable broth (1 cube (vegan) with 500 ml water)

  1. Preheat the oven to 200°F..
  2. Boil 500 ml of water. Pour into a measuring cup, add the bouillon tablet and let the tablet dissolve.
  3. Finely chop the vegetables. Put some olive oil in a frying pan and fry the vegetables.
  4. Add the herbs, lentils and the flour. Stir for a moment. Now add the vegetable broth and the soy cream and stir well.
  5. Let this simmer for 15 to 20 minutes over low heat with a lid on the pan. Stir occasionally to prevent baking.
  6. Pour everything into a baking dish or divide it, just like me, into 2 dishes (I thought this was cute).
  7. Roll out the puff pastry and place over the dish(es). Tuck in the dough nicely on the sides.
  8. Brush the dough with some soy milk and make a few notches with a knife.
  9. Sprinkle some extra salt and pepper on it if you like.
  10. About 30 minutes in the oven until the pie turns golden brown.
vegan, green comfort food, vegan pumpkin pies, vegan lentil pies, british vegan food

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