Meatless Monday: Harvest Celebration Pie

Canadian Thanksgiving falls on the second Monday in October, so it’s a perfect day to try this Harvest Celebration Pie.

The filling is thickened with red lentils, and you can choose your favorite combination of vegetables.

(I went with a fairly conservative mix of carrots, celery, mushrooms and corn for this one. But why not fennel? Or butternut squash? Let your garden guide you.)

The oil-based pastry is super-easy and fast to make (and might just become your favorite).

Serve the pie with a side of cranberry sauce and a festive slaw and you won’t even miss the turkey.

For dessert? Why not  try Chocolate Pumpkin Date Cake with Chocolate Coffee Glaze?

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Meatless Monday: Harvest Celebration Pie (for a vegetarian Thanksgiving)

Prep Time

25 mins

Cook Time

45 mins

Total Time

1 hr 10 mins

 

You can make the pastry and filling up to two days in advance, then assemble the pie when you need it. Let the pastry warm up slightly before rolling.

Servings: 10 -12 servings

Author: Mary Gillespie

Ingredients

• Pastry for a double-crust pie
• 2 tablespoons / 30 ml olive oil
• 1 medium onion finely chopped (about 1 cup / 250 ml)
• 1 small can tomato paste 5.5 oz / 156 ml
• 1 tablespoon / 15 ml molasses
• 1/2 teaspoon / 2.5 ml salt
• 1/4 teaspoon / 1.25 ml ground pepper
• 1 cup / 250 ml red lentils
• 4 cups / 1 liter vegetable stock
• 8 cups / 2 liters chopped vegetables use a combination of your favorite vegetables
• 1/2 teaspoon / 2.5 ml dried thyme
• 1/2 teaspoon / 2.5 ml ground sage
• 2 tablespoons / 30 ml chopped parsley
• 1 cup / 250 ml canned pumpkin or pumpkin puree
• 1/2 teaspoon / 2.5 ml salt

Instructions

Filling:

1. Heat a large saucepan over medium-low heat. When the pan is hot, add the oil. Swirl to coat pan.
2. Add the onion and 1/2 teaspoon salt and cook for 2-3 minutes until the onion has softened. Do not let the onion brown. If it starts to brown, turn down the heat.
3. Add the tomato paste and stir to coat the onion. Cook for 1-2 minutes. Add the molasses and mix thoroughly. Cook about 1/2 a minute longer.
4. Add the lentils and coat with the tomato mixture.
5. Add stock, vegetables, thyme, sage, and parsley. Stir until the lentils are mixed in with the liquid. Bring the mixture to a simmer. Cover and simmer for 10 minutes.
6. Stir in the pumpkin and remaining salt. Bring back to a simmer.
7. Remove from heat and let cool.

Prepare pie:

1. Preheat oven to 375 degrees F / 190 degrees C.
2. Divide dough into two pieces.
3. Roll bottom piece out to fit the bottom and sides of a 9 or 10-inch / 23 or 25 cm pie pan. Fill with the vegetable mixture. (Depending on the types of vegetables you used, there may be some leftover filling).
4. Roll out the remaining dough. Brush the edges of the bottom layer lightly with water. Press the top layer onto the bottom layer and fold the edges under. Crimp or pinch the edges to make a decorate pattern.
5. Cut a few slashes in the pie. Bake in preheated oven for 35-40 minutes, or until top is lightly browned.
6. Remove from heat and let sit at least 10 minutes before serving.
7. Cut into wedges and serve.