Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

Add the diced carrots, celery, and chopped mushrooms to the skillet. Cook for about 5 minutes or until the vegetables have softened.

Stir in the cooked lentils, cooked chickpeas, breadcrumbs, vegetable broth, soy sauce, dried thyme, dried sage, ground cinnamon, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.

Remove the skillet from heat and let the mixture cool slightly.

Line a pie dish with one of the prepared pie crusts. Pour the vegetable filling into the crust and spread it evenly.

Cover the filling with the second pie crust, sealing the edges by pressing them together with your fingers or using a fork. Cut a few slits on the top crust to allow steam to escape.

Place the pie dish on a baking sheet and bake in the preheated oven for about 30-35 minutes or until the crust turns golden brown.

Once baked, remove the pie from the oven and let it cool for a few minutes before serving.

Slice the Vegetarian Tourtiere into 8 servings and enjoy!