Some other not sweet vegetable/s (mushrooms, turnip, and / or frozen broccoli and cauliflower mix are my go tos)
Cooked du puy lentils (small brown and green work well too)
Vegetable stock
Vegan butter or oil
Flour
cornstarch
Dried herbs (I like thyme, oregano, rosemary sometimes, savory, and marjoram. I put what I feel like, you could use just 1 or 2)
Salt/pepper
Fresh parsley
vegan pie dough
I start by chopping everything I am going to use. I start by sauteeing the onions in a little oil and water with a cover on the pan until they are a little soft, then I add the carrots and celery and turnip if I'm adding that, put the lid back on and cook for about 10 minutes on med-low. Then add the garlic, dried herbs and mushrooms if you are using them. I like to nearly fully cook them at this stage. The main goal is for everything to have the same degree of softness at the end.
Next, add water, enough to make the veggies float a bit. Add the veggie boullion (I usually use cubes) In proportion to the amount of water you add. Add frozen broccoli and cauliflower if you are using them now. Boil until everything is soft, I also like to taste and adjust the flavour of the broth at this stage. Then add the lentils, let it warm up to boiling again, add the parsley - then thicken it. I usually make a roux (a cooked oil and flour paste - google how to do it if you aren't familliar) in a small pot, then, constantly stirring, I ladle a little of the broth from the pie filling into the roux pot while constantly stirring until it flows easily, then I pour the roux mix into the filling pot while constantly stirring. It should thicken significantly. If It's not thick enough at this stage instead of making more roux I will make a cornstarch slurry (google "thickening with cornstarch" if you are unfamiliar) and thicken it until it's where I want it to be. Using all cornstarch tastes bad, and it's really hard to make the exact right amount of roux.
Then I taste it and adjust by adding: salt, boullion, lemon juice, or maple syrup (if I think it is lacking in salty, umami, sour, or sweet flavour) the vegetables you use really effect the end flavour. Then pour it into whatever you are serving it in, top with pie dough, and cook until the crust is fully cooked (about 30 minutes). I like to broil it at the end to get some browning on top.
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