Vegan Pot Pie

1. It’s really cold out!

2. There is a nasty winter cold going out.

3. Casserole dishes = leftovers for friends/families.

All of these add together and make it perfect timing to release this recipe that was attempted 3 times before it was perfectly. WARNING: this recipe does not follow the Zenplicity guidelines of being 5 ingredients or less and simple. But it’s so worth it!!

VEGAN POT PIE

 

Crust:

  • 3 cups whole wheat pastry flour (orignal recipe called for white all-purpose flour but I tried this to make it slightly better)
  • 2/3 cup cold water
  • 1 1/3 cups olive oil (orginal recipe called for Earth Balance, which I will admit makes a much flakier crust, but I just couldn’t bring myself to enjoy the Earth Balance knowing that there are healthier options)

Filing:

  • 3 cups vegetable broth
  • 2 cups mirepoix (diced carrots, onion, celery…..make your life easy…Trader Joes sells this already prepped in their produce department)mirepoix
  • 1 large sweet potato (raw, with skin, diced)
  • 1 cup of frozen pea, carrot blend, corn blend
  • 1 1/2 tablespoon all purpose flour (don’t substitute another flour for this thickener, but if you have arrowroot on hand, you can use 1 tablespoon of that instead)
  • olive oil, as needed
  • 5 cloves garlic, minced
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme
  • 1 tablespoon of nutritional yeast
  • salt and pepper to taste
  • 6 ounces extra-firm tofu diced (you don’t have to have this, if you don’t want it)

How the Magic Happens:

1. Preheat oven to 400 degrees, and get an 8 x 8 casserole dish out.

2. Heat 2 tablespoons of olive oil in a large pan over medium heat. Saute the diced tofu to brown on all sides (I normally cook with stainless steel cookware…but when I saute tofu, I actually use a non stick coated pan, since tofu tends to stick to the pan).

3. Add mirepoix and garlic and continue to saute (adding more olive oil if needed). Saute until the onions are clear. Do not burn the garlic…I will hate you for that!

4. Add veggie broth, peas, carrots, corn, sweet potato, marjoram, cumin, thyme, nutritional yeast and s/p. continue to saute over medium heat until potatoes are tender but not soft. Finally add flour and let mixture simmer while making the dough (hopefully it doesn’t take you longer than 5 minutes).

5. Mix dough ingredients together and then press out onto a floured surface (messy but fun!!!) Press into a 8″ x 8″ square (so that it fits th top of your casserole dish.

6. Pour veggie mixture into casserole dish and then place the dough on the top. Use a fork to press the the edges down to seal in the veggie goodness (and to create those old school pie crust patterns hehe).

7. Bake for 30 minutes (let sit for 10 minutes and then tear it apart like a great white feeding frenzing!)

vegan pot pie

 

 

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