Lentil and Mushroom Vegan Pithivier
Flakey, crispy pastry domes over a savory combination of earthy lentils, umami mushrooms, sweet chestnuts, and seasonal flavors in this vegan pithivier. While pithivier is traditionally sweet, our version is savory, umami, rich, and worthy of the centerpiece at any Thanksgiving or Christmas.
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What do Vegans Eat on Thanksgiving?
It’s a question I’ve heard just about every year of my life (although when I was younger it was “what do vegetarians eat on Thanksgiving?”). Usually I unhelpfully answer “food”, because I can’t resist being a little snarky. Dishes like mashed potatoes, stuffing, green beans, brussels sprouts, cranberry sauce, sweet potatoes, cornbread, and pie are all vegan as is or can be with a few very simple substitutions. Things like switching butter for vegan butter, or milk for oatmilk. What people really want to know when they ask what plant-based people eat is what are you having instead of turkey. And honestly for the first 20 or so years, my answer to that would have been “nothing”. It’s really not hard to have a vegan or vegetarian Thanksgiving that’s made up of mountains of sides, and for some people it might be the way to go. However, I have learned that for me it is not. Having a main dish on the table, be it made by myself or someone else, makes me feel more valued and seen, and therefore festive. Even if I’m making it myself.
Many people opt for a vegan tofurky, which you can get frozen. It’s usually seitan or soy-based, and sometimes even comes with a vegan gravy (although if not you can always make a mushroom gravy!). Another option is a stuffed squash or whole roasted cauliflower- these are great options in terms of size and grandiosity, but not my favorite in the sense that they are less filling and often less flavorful. Another option is an elaborate salad, which works well if there is a bean, lentil, or another source of protein in it. Add roasted squash, wild rice, cranberries, apples, and pecans, and you can’t go wrong. Probably my favorite option is the one we’ve done with this pithivier- a savory pie. The filling can be any combination of beans, vegetables, herbs, meat alternatives, and sauces. When paired with a pastry crust, it goes from a dish to a magnificent centerpiece.
Vegan Holiday Dishes? Try one of these!
- Vegan Fondue with Caramelized Onions and Ale
- Honeynut Onion Chestnut Vegan Tarte Tatin
- Three Sisters Flatbreads with Marinaded Tepary Beans
- Maitake and Wild Rice Thanksgiving Salad
- Savory Mushroom Vegan Hot Water Crust Pie
- Stuffed Seitan Vegan Holiday Roast
- Holiday Baked Vegan Cheese with Guava Swirl
- Creamy Walnut and Roasted Grapes Flatbreads
- Roasted Mini Eggplants in Tahini Sauce
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
- Festive Cranberry Sweet and Sour Tofu
Lots of Lentils? Try one of these lentil recipes!
- Black Lentils with Orzo and Butternut Squash
- Spicy Split Red Lentil Side Dish (Vegan, Gluten-Free)
- Lentil and Nettle Soup: Stinging Nettle Benefits &Recipe
- Curried Lentils and Sorghum for Earth Day!
- Lentil, Chestnut Mushrooms and Amaranth Winter Soup
Rather Watch than Read? Check out our Holiday Mains Video!
Lentil and Mushroom Vegan Pithivier Tips and Tricks
- Make sure your puff pastry is thawed in advance by either placing it in the refrigerator overnight, or leaving it at room temperature for about an hour.
- Make sure to check that the puff pastry you get is vegan- some brands use vegetable shortening, which is vegan, but others will use butter which is not.
- We use pre-roasted chestnuts in this recipe for ease- if you prefer you can roast your own. You will want about 20-25 whole chestnuts for this recipe.
- We use carrots to add a little sweetness and added veg to our pithivier, but you can use any vegetable you like. Parsnips, turnips, potatoes, sweet potatoes, squash, beets, cauliflower, broccoli, celeriac, or a combination of those would all be great choices.
- You will need about a cup of dried lentils to end up with the required 2 cups of cooked ones. Only use whole lentils in this recipe- we used black caviar lentils, which are a great choice, but you can also use green or brown lentils. Just make sure you are not opting for split red lentils, or your filling will be mushy.
- If you are having trouble getting the golden color on top, turn on your broiler for a short period of time at the end. Just make sure to keep a close eye on it, as it can go from golden to burnt quickly!
- Once your pithivier is baked, be very careful moving it from the baking tray. The pastry on the bottom has a lot of weight from the lentil filling, and could easily crack. Let it cool a little before trying to move. Support the bottom as much as possible, and use the parchment paper to help slide it to your serving plate. After its been moved it will be easy to slide the parchment paper out from underneath.
Lentil and Mushroom Vegan Pithivier
Ingredients
- 3 sprigs fresh sage, cut into small pieces
- 1-2 tsp. dried rosemary
- 1-2 tsp. dried thyme
- 1-2 tsp. tarragon
- 1 large onion, diced
- 4 cloves garlic, minced
- 8 oz. mushrooms, roughly chopped
- 2 large carrots (sub parsnip, turnip, squash, or other vegetables if desired), cut into small pieces
- 5.3 oz. roasted chestnuts chopped
- 2 tsp. vegan Boullion paste
- 2 cups cooked whole lentils
- One package vegan puff pastry, thawed
- Vegan egg wash alternative (such as aquafaba, plant-based milk, oil, vegan butter, or tofu liquid)
- Oil, for cooking
- Salt and pepper, to taste
Instructions
- Make sure you've chopped all your ingredients ahead of time, and then start by creating your filling. Add a small amount of oil to a skillet and heat on medium-medium high. Add the sage, rosemary, thyme, and tarragon, and toast for a minute before adding the onion and garlic. Sauté until the onions have become a little translucent, and then add your carrots and mushrooms the pan. After a couple minutes the mushrooms should have released some liquid, at which time you can add the bouillon paste and chestnuts, mixing the paste in well. Continue cooking until most of the liquid released by the mushrooms has evaporated, then take off the heat, add your lentils, stir, and season with salt and pepper to taste. Set aside.
- For this recipe you will need a mixing bowl that holds about 6 cups when filled to the absolute brim. Prepare the bowl to use as the mold for your pithivier by lining the inside with plastic wrap. Roll out one piece of the puff pastry and place the bowl in the center. Cut 1-2 inches away from the edge of the bowl to create the base of your pithivier. Place the base on parchment paper in the fridge until needed. Roll the second sheet of puff pastry out into a large rectangle that is able to drape fully over the bowl you've selected with at least an inch of excess at all points. Set the rolled puff pastry to the side.
- Fill the bowl with your filling and place in the freezer to cool down- it does not need to be frozen but let cool until no longer warm to the touch. Preheat the oven to 375F (190C) at this time. Once cooled, take the pithivier base from the fridge. Place the parchment paper on a baking sheet, and flip the lentil filling onto the center of the base carefully. Remove the bowl and plastic wrap, and drape the second sheet of puff pastry over the top. Cut 1-2 inches from the edge in a circle, and then wrap and crimp up the edges tightly around the filling. Use a metal piping tip to puncture a hole in the top, and leave the tip in to let steam escape. To add the decorative sunburst effect, use a very sharp knife to lightly score curved lines from the center top to the bottom, making sure not to cut entirely through the layer of pastry. Brush with your eggwash alternative, and place in the oven. Bake for around 45 minutes, until crispy and golden- you may find that turning on the ovens broiler in the last couple minutes is helpful to achieve the golden color.
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