1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 celery stalks, chopped
1 large carrot, chopped
1/2 red bell pepper, chopped
1 small sweet potato, finely chopped
1/4 cup frozen peas
1/4 cup red lentils
1 cup vegetable stock (I make mine from veggie scraps I save, so it's different every time)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup nondairy milk Crust:
2 cups flour
1 teaspoon salt
3/4 cup vegan butter (I use Earth Balance)
1/4 cup nondairy milk (I use soy)
1. Preheat oven to 400 degrees F. Lightly oil a deep dish 10" pie plate and set aside. In a large sauce pan on medium heat, saute the onions in oil until translucent.
2. Add the garlic, celery, carrots, and bell peppers and saute for an additional 3 minutes. Add the potatoes, peas, lentils, stock, salt, pepper, sage, thyme, and cayenne pepper.
3. Bring mixture to a boil then reduce heat; cover with lid and simmer for 6 minutes or until lentils are soft. Stir in the flour and milk and simmer until sauce begins to thicken.
4. Mix the crust ingredients and split in 2 parts. Roll out each dough piece. I like to roll it out in between sheets of waxed paper.