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Savory Vegan Lentil Mushroom Pie with Sage Pastry

Sharon Palmer

This oh-so savory, comforting, deep dish vegan Lentil Mushroom Pie is just what the doctor ordered (literally)! If you’re looking for a bowl full of plant-based goodness, which will comfort you with hearty nutrition, satisfying taste, soothing aromas, and appealing visions, then here you go! I created this recipe for my Christmas table as a plant-based dish that could impress on any holiday table. But it has moved into the lineup of my family’s favorite recipes of all-time. My son requests it when he spends time with us. It’s because it just tastes so good!

The recipe looks quite time intensive and impressive, yet it’s quite simple. All you have to do is sauté onions, sweet potatoes, green beans, mushrooms (lots of them), lentils, and sage into a rich filling to pour into your baking dish. Then mix up a sage-filled pastry dough, roll it out, fit it over the filling, and pop the dish in the oven. Twenty minutes later you will be rewarded with a piping hot savory pie, which is a meal-in-one! This vegan pie is rustic, so you can get creative with the sage pastry topping—crimp it with your fingers or a fork, and use some of the excess dough to create added decorative pastry elements, such as leaves, to top the pie if you wish. But there’s no need to fuss—the more homespun, the better.


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Savory Vegan Lentil Mushroom Pie with Sage Pastry

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 53 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This oh-so savory, comforting, deep dish vegan pie is just what the doctor ordered (literally!)—filled with a rich lentil mushroom filling and topped with a flaky sage wheat pastry, it will comfort you with hearty nutrition, satisfying taste, soothing aromas, and appealing visions.



Lentil Mushroom Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, diced
  • 2 garlic cloves, minced
  • 1 (8-ounce) sweet potato, peeled, cubed
  • 4 ounces fresh green beans, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup brown or green lentils, dried
  • 2 tablespoons fresh sage (or 1 tablespoon dried)
  • 2 teaspoons thyme
  • 1 tablespoon whole grain prepared mustard
  • ½ teaspoon black pepper
  • 2 cups vegetable broth
  • ½ cup water
  • 2 tablespoons soy sauce, gluten-free
  • ¼ cup plant-based milk, plain, unsweetened
  • 2 tablespoons flour
  • Salt, as desired (optional)

Sage Pastry Crust:

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ teaspoon salt (optional)
  • 2 tablespoons chopped fresh sage (may substitute 1 tablespoon dried)
  • 1/3 cup vegan butter, stick
  • 45 tablespoons ice water


  1. Heat olive oil in a heavy pot or saucepan over medium heat.
  2. Add onion and garlic cloves and sauté for 5 minutes.
  3. Add sweet potato, green beans and sauté for 3 minutes.
  4. Add mushrooms and sauté for 2 minutes.
  5. Add lentils, sage, thyme, mustard, and black pepper and sauté for 1 minute.
  6. Add vegetable broth, water, and soy sauce, and cook for 15 minutes.
  7. Mix plant-based milk with flour until smooth. Stir into lentil mixture, and cook until thickened and bubbling (about 5 minutes).
  8. Season with salt, as desired.
  9. Transfer filling into a deep pie dish or round casserole that fits 1 ½ quarts.
  10. While filling is cooking, make the Sage Pastry Crust. In a medium bowl, mix together all purpose, whole wheat flour, and salt. Mix in sage.
  11. Cut in vegan butter with a fork until makes crumbly texture.
  12. Add cold water, 1 tablespoon at a time, and mix (may use clean hands) until it creates a firm dough that holds together, but is not sticky. Do not overwork dough, as it will get tough.
  13. Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle about 11-inches in diameter.
  14. Preheat oven to 425 F.
  15. Place the pastry over the top of the savory pie, and crimp the edges with your fingers to secure the pastry dough to the top of the dish.
  16. Cut several vents with a knife along the pie.
  17. Place the savory pie on a baking sheet (in case it boils over), and place in the oven. Bake for about 20-22 minutes, until golden brown.
  18. Remove and serve.
  19. Makes 6 servings (about 1 cup each).


To make this recipe gluten-free, use corn starch instead of flour in step 7, and gluten-free flour blend instead of all purpose and whole wheat flour in step 10.

  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 333
  • Sugar: 14 g
  • Sodium: 546 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Carbohydrates: 47 g
  • Fiber: 5 g
  • Protein: 13 g

Keywords: lentil pie, vegan entree, comfort food, vegan comfort food, vegan lentil pie

For other savory vegan main dishes, try some of my favorites:

Mini Curried Lentil Wellingtons
Savory Tarragon Mushroom Loaf with Onion Gravy
Golden Beet Veggie Balls

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