Herbed Vegan Vegetable Pot Pie Food

THYME & WHITE BEAN POT PIES

Steps:

• Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. Set aside.
• Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent - 4-5 minutes.
• Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
• Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
• Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
• To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
• Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.
• Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
• Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
• Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.
• Use a pizza cutter or knife to cut into 6 (amount as original recipe is written // adjust if altering batch size) large squares slightly larger than the size of your ramekins.
• At this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).
• Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.
• Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10 minutes before serving.
• Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C ) oven until completely warmed through.

HERBED VEGAN VEGETABLE POT PIE

Steps:

• Preheat the oven to 350 degrees.
• Now, in a large oven safe pot, heat the vegan butter on medium high. Stir to melt. Once the butter has melted, sprinkle the flour into the pot. Whisk to combine with the butter to form a paste(roux).
• Next, pour the vegetable broth, non-dairy milk and Dijon into the pot. Whisk to combine everything. Making sure the roux is completely incorporated and no lumps are left. Season with a pinch of salt and pepper.
• Bring to a simmer, then add the chopped potatoes. Reduce heat to medium low and simmer until the potatoes are soft. About 8-10 minutes. The liquid should get nice and thick. Stir occasionally.
• In the meantime, heat the olive oil on medium high in a non stick skillet. Then add the garlic and carrots. Saute reducing heat as needed for 1-2 minutes to soften the carrots.
• Next, add the peas and spinach to the carrots, and continue to saute for another 1-2 minutes. Season with a pinch of salt and pepper. Turn the heat off.
• Once the potatoes are soft enough that you can smash them with a fork, and the liquid is thick, add the other vegetables from the skillet to the pot. Stir to combine. Turn off the heat.
• Season with another pinch of salt and pepper. Then add the green onions and parsley to the pot and stir. Taste and adjust seasoning.
• Now, you can either leave everything in the pot and bake it in that, or transfer to something you want to bake it in.
• Then, take a piece of phyllo dough and crumple it up so it looks kind of like a flower, then place it on top of the filling. Repeat until the whole top is covered.
• I recommend making sure you don't get the phyllo dough too thick, and that it is just laying on top and doesn't go down into the filling or it won't bake all the way.
• Now, brush the top of the phyllo with a little bit of olive oil. Then bake at 350 degrees for 15-20 minutes or until the phyllo dough is baked through and brown. Serve immediately.

1-HOUR VEGAN POT PIES

Steps:

• Preheat oven to 425 degrees F (218 C).
• Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
• Add the flour and stir with a whisk, then slowly whisk in the broth.
• Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
• While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
• Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
• Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
• If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

VEGAN VEGGIE POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

VEGETABLE POT PIE (VEGAN)

Steps:

• Steam potatoes, carrots, and onion until tender.
• Add vegetable protein and peas. Mix lightly.
• Place this mixture in a casserole dish and set aside.
• Combine Cream Sauce ingredients in a bowl.
• Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• Pour Cream Sauce over vegetables in casserole dish.
• Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
• Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
• Roll out between two sheets of wax paper.
• Cover vegetables and cream sauce in casserole dish with pie crust.
• Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

VEGAN VEGETABLE POT PIE

Steps:

• In a large bowl, combine all of the dried ingredients for the crust.
• Stir with a fork while slowly drizzling in the olive oil.
• Then, ¼-½ c at a time, pour in the water and knead by hand until you get a firm, moist dough.
• Form into a ball, set it in a bowl and chill it in the refrigerator.
• While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
• Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
• When the last of the flour is in, the broth should be much thicker.
• Turn off the heat and set aside.
• Take the dough out of the refrigerator and lightly dust the work surface with flour.
• Split the dough in half (slightly bigger chunk for the bottom crust).
• Roll out the dough until it's 2-3 inches wider than the pie plate.
• Lightly coat the plate in oil and dust with flour.
• Lay the crust in the plate and make sure it is evenly covering the plate.
• Put the frozen vegetables into the pie in an even layer.
• Cover with the gravy and sprinkle with the seasonings.
• Roll out the rest of the dough and cover the pie.
• Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
• Make a few puncture holes in the top of the crust to vent any steam.
• Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
• Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
• Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.