VEGAN VEGGIE POT PIE
I was craving pot pie one day, so I threw this vegan version together with what I had on hand. It came out more wonderful than I could have imagined and it's even better the second day. I am not a big fan of complicated recipes, so I tried to keep it as simple as possible. I used a bag of organic frozen veggies to cut down on the work (corn, peas, carrots, green beans).
Provided by Sarah Stopyra
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 39.4 g, Fat 14.9 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.9 g, Sodium 702.9 mg, Sugar 3.8 g
1-HOUR VEGAN POT PIES
Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 mini pies, Calories 307 kcal, Carbohydrate 41 g, Protein 8.3 g, Fat 12 g, SaturatedFat 4 g, Sodium 1244 mg, Fiber 4.7 g, Sugar 5.5 g
VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
VEGETABLE POTPIE
This eye-popping potpie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this recipe calls for whole wheat pizza dough: Make some using our 10-minute recipe or look for oil-free options at the store (Trader Joe's makes a good one).
Categories Baked & Stuffed/">Baked & Stuffed
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F. For filling, in a 4-qt. saucepan cook mushrooms, carrots, and celery over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add 3 cups of the broth, the squash, onions, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until vegetables are nearly tender. Stir in chickpeas, peas, and corn.
- Whisk together flour and the remaining ¼ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Remove from heat. Remove and discard bay leaf. Season filling with salt and pepper. Spread into a 2½- to 3-qt. round or oval baking dish.
- On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly.
VEGETABLE POT PIE (VEGAN)
Good vegan holiday or potluck dish. My favorite recipe from my friends the Farley's. I would always request this dish when we would get together and I'm so happy to have the recipe! Always got rave reviews at potlucks we'd attend when my friends brought this dish. Enjoy!
Provided by Enjolinfam
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380, Fat 18.9, SaturatedFat 2.5, Sodium 405.9, Carbohydrate 44.1, Fiber 7, Sugar 4.9, Protein 10.6
VEGAN VEGETABLE POT PIE
Comfort food at its finest! I made this up in the fall of 2006 and it was my favorite thing to make all winter long. Goes great with "Slop", which is what I call a mixture of mashed potatoes, stuffing and canned green beans. This is high carb heaven.
Provided by tendollarwine
Categories Savory Pies
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 322.7, Fat 8.2, SaturatedFat 1.2, Sodium 625.6, Carbohydrate 56.4, Fiber 7.1, Sugar 0.2, Protein 9.5
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