1. In a large skillet over medium-high heat, add oil, and onion, sauté until onion begins to soften, than add mushrooms. Sauté mushrooms until most of their juices have been released, then add garlic and sauté for 2 minutes more. 2. Mix in the lentils, walnuts, broth, wine, no-beef powder, liquid smoke, thyme, savory, sage and bay leaves. Season with salt and pepper and bring to a simmer over medium heat. Simmer until almost all the liquid has been evaporated, then remove the bay leaves and stir in the cinnamon, cloves, nutmeg and potato. Cook until potato is soft, about 10 minutes. Remove from heat. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. 3. Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled lentil mixture. Roll out remaining dough disk into a 10″ round. Place dough over filling. Fold overhang over top crust and crimp edges. Brush crust with non-dairy milk. Cut three 2″ slits in top crust. Chill for 1 hour. 4. Preheat oven to 400°F. 5. Bake tourtière for 30 minutes. 6. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. 7. Let cool for 20 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
