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.
CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
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
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.
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
VEGAN POT PIE RECIPE
This Vegan Pot Pie Recipe is ultimate comfort food! The rich creamy vegetable filling and buttery flaky crust. Easily gluten free!
Provided by Laurel Perry
Categories Entree
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- If making your own crust, start that now. Cook the filling while the pie crust rests in the fridge. (Pie crust cooking time is not included in the pot pie cooking time.)
- In a large pot or dutch oven, heat the olive oil over medium high heat. Add in the onion, celery, and carrots. Sauté, stirring occasionally, until softened, about 5 minutes.
- Add in the peas, broccoli, garlic, thyme, salt, pepper, and nutmeg. Cook until warmed through, about 5 minutes.
- Sprinkle in the flour. Cook, stirring constantly, for 1-2 minutes until the flour coats the vegetables. Slowly pour in the milk while stirring. Bring the mixture to a simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in the butter until melted. Remove from the heat.
- Roll out the puff pastry. For easy sizing of the crust, place the ramekins or pie plate on top of the dough and cut around the bases.
- Ladle the filling into 4 ramekins or soup crocks and top each ramekin with puff pastry. Press the dough to the outer sides of the dish to seal. Use the same method with the pie pan, but with only one large round.
- Brush with egg wash or vegan egg wash. Sprinkle with salt, pepper, and a sprig of thyme. Bake until the puff pastry is golden brown, about 30-45 minutes. Let the pot pie rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts : ServingSize 1/4th recipe, Calories 481 calories, Sugar 7g, Sodium 939mg, Fat 32g, SaturatedFat 8g, Carbohydrate 42g, Fiber 6g, Protein 8g, Cholesterol 0mg
EASY VEGAN POT PIE
Totally delicious vegan veggie pot pie that my omnivore husband gobbled most of in one meal!
Provided by Rachel
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
- Mix 3 cups flour, olive oil, ice water, and salt in a bowl until a dough forms. Place half of dough in the prepared pie pan, pressing down to form the bottom crust. Roll out the remaining dough in a circle wide enough to cover the pie pan.
- Melt margarine in a small saucepan over medium heat. Stir in 3/4 cup flour to form a thick paste. Season with garlic powder, cayenne pepper, salt, and black pepper. Add soy milk and stir until combined with the paste. Bring to a boil; remove from heat and stir in mixed vegetables.
- Pour vegetable mixture into the pie pan. Top with reserved pie crust.
- Bake in the preheated oven until pie crust is golden brown, 30 to 60 minutes.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 55.5 g, Fat 31.4 g, Fiber 4.2 g, Protein 9.5 g, SaturatedFat 4.5 g, Sodium 402.3 mg, Sugar 2.1 g
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
HERBED VEGAN VEGETABLE POT PIE
This is the most delicious vegan pot pie ever! With added herbs, spring veggies and phyllo dough, this is the perfect pot pie for spring and summer!
Provided by Lauren Hartmann
Categories Main Course
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 kcal, Carbohydrate 44 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Sodium 674 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CREAMY VEGETABLE POT PIE
This Creamy Vegetable Pot Pie recipe is healthy comfort food at its finest. Vegan-friendly, weeknight-approved, and sure to be a family favorite.
Provided by Jamie Vespa MS, RD
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF.Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add mushrooms and onion; cook 7 to 8 minutes, until soft. Stir in garlic, thyme, poultry seasoning, salt, and pepper; cook 1 more minute, until aromatic.
- Sprinkle flour over vegetable mixture and stir to combine. Cook for 2 full minutes, stirring occasionally, to eliminate raw flour taste. Pour in milk and vegetable broth, and whisk continuously until smooth. Increase heat and bring mixture to a simmer; continue to let bubble until thickened, about 3 to 5 minutes.
- Add frozen vegetables, white beans, and Parmesan (or nutritional yeast); stir until everything is well-combined. Turn off heat.
- Grease an 8x8-inch baking pan or 9-inch deep-dish pie plate with cooking spray. Transfer vegetable pot pie filling to the pan, and spread to create an even layer.
- Roll the pie dough into a circle large enough to cover your dish. Carefully place the dough over the baking dish so that it hangs over the sides. Trim the overhang to 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, and use the prongs of a fork to crimp the edges. Brush dough with the egg wash, and use a sharp knife to cut 4 slits in the top. Transfer pan to the oven, and bake for 25 minutes, until the top is golden and filling is bubbly.Let stand 5 to 10 minutes before serving. Garnish with extra thyme leaves, if desired.
Nutrition Facts : Calories 350 kcal, Protein 12 g, Carbohydrate 44 g, Fiber 8 g, Sugar 5 g, Fat 13 g, SaturatedFat 4 g, Sodium 760 mg, ServingSize 1.2 cups
VEGETARIAN MUSHROOM POT PIE
This Vegetarian Mushroom Pot Pie is the perfect comfort food - fresh mushrooms in a creamy gravy with garlic, thyme, & an easy pastry crust.
Provided by Chrissie
Categories Main Course Main Dish Side Dish
Time 50m
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees Fahrenheit and prepare a large (approximately 9-inch by 13-inch size) baking dish by greasing it with butter or cooking spray. Set aside.
- Heat a large skillet over medium-high heat and add the olive oil and butter.
- Add the onions and garlic and saute until the onions soften and become slightly translucent.
- Add the mushrooms and continue to saute until the mushrooms begin to brown slightly and become nice and soft. The mushrooms will release some liquid, but continue cooking as it evaporates.
- Add the thyme and salt and pepper and stir to combine.
- Once the mushrooms begin to caramelize, add the red wine and stir well, scraping any caramelized bits off the bottom of the pan. Continue to cook as the wine cooks off, until there's almost no liquid left.
- When the liquid is gone, add the flour slowly, stirring so the white of the flour begins to disappear and form a paste over the mushroom mixture.
- Add the stock slowly, stirring well as it cooks to create a thick, creamy sauce.
- Stir in a pinch of nutmeg.
- Scrape the mushroom mixture into the prepared baking dish and top it with one sheet of puff pastry, tucking the edges of the puff pastry under to form a crust around the edges of the pan.
- Using your fingers, shape the edges into a soft, fluted shape (press the pastry with your right index finger in between your left thumb and index finger to create this shape).
- Dock the pastry topping with a fork in several places, or use a knife to make slits in the top. This will help the air escape while it's baking and keep the pastry in place as it bakes.
- Whisk together the egg and water to make an egg wash and brush it all over the top of the uncooked pastry.
- Top with some flaky sea salt.
- Bake for about 25 to 30 minutes at 400 degrees Fahrenheit or until the pastry is golden brown.
- Serve hot from the oven (let stand for about 5 minutes before serving) with a sprinkling of fresh thyme leaves on top.
Nutrition Facts : ServingSize 1 cup, Calories 424 kcal, Carbohydrate 36 g, Protein 13 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 357 mg, Fiber 4 g, Sugar 8 g
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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Reviews 4Calories 436 per servingCategory Entrées
- Add the chopped onion and cook for 2 minutes, then add the minced garlic and cook another minute.
- Add the diced potato and cook until soft, about 3-5 minutes (you can add a splash of water and cover the pot to help speed this up).
VEGAN CHICKEN POT PIE - SARAH'S VEGAN KITCHEN
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- Sauté mushrooms in vegan butter over medium-high heat until they have released all their water and shrunk, roughly 5-8 minutes.
- Add diced celery, onion and garlic and sauté for 3-5 more minutes, until they start to take on some color.
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5/5 (13)Total Time 1 hr 20 minsCategory Savory PieCalories 213 per serving
- Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
- Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens.
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BEST VEGAN POT PIE (WITH EASY HOMEMADE CRUST ... - A ...
From acouplecooks.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 400 per serving
- Make the crust: In a medium bowl, mix all-purpose flour, kosher salt, baking powder, and sage. Measure 1/2 cup of room temperature coconut oil and then drop small blobs of the coconut oil into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.
- Sprinkle 7 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
- Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans, shaking them dry. Place a medium skillet over medium-high heat and pour in olive oil until the bottom of the skillet is just covered. Add the shallot and beans to the skillet in a single layer. Cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy, then stir and cook without stirring for another 4 to 5 minutes until crispy and fully browned. Remove from heat and add a pinch of kosher salt.
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From ohmyveggies.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 407 per serving
- In a saucepan, melt the butter over medium heat. Sprinkle with flour and stir. Pour the milk and bring to a boil while whisking. Salt and pepper. Remove from heat.
- In another saucepan, heat the oil over medium heat. Cook celery, carrots, onion, and garlic for 2 minutes.
- Add the potatoes, broth, sauce, and nutmeg. Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally.
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From veganosity.com
5/5 (1)Total Time 1 hr 45 minsCategory Entree, Main CourseCalories 521 per serving
- Heat the 2 tbsp of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, 1/3 cup red wine, 1 tbsp Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
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VEGAN POT PIE WITH FILO CRUST - HAPPY KITCHEN
From happykitchen.rocks
Ratings 20Calories 204 per servingCategory Main Course
- Make the béchamel (directly over the veggies). Add the oil and the flour over the veggies, mix, let it cook for a minute or two, then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Once the veggies are set in their creamy béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste. Reserve.
- Start by having a big piece of baking paper on a large enough working space (easier to move the filo with the paper later on). Add 3 slightly overlapping (lengthside) filo sheets for the base making a big rectangle, then spray with cooking spray or brush a light layer of olive oil and repeat the step with 3 other sheets over the previous ones. Keep going until you have used all the filo. In the end you should have a big rectangle of 4 layers.
- Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic baking pan about 5 cm (2 inch) high) with the help of the underneath baking paper. Once the filo is well centered and pushed down into the pan, add the filling. Cover it with the sides of the filo until the filling is well covered. Give a last spray of olive oil and salt on top of the pie before closing it up with the baking paper. This step prevents the top of the pie from burning. Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up.
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From aspicyperspective.com
5/5 (3)Total Time 51 minsCategory Dinner, Main, Main CourseCalories 402 per serving
- Preheat the oven to 425 degrees F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
- Set a large sauté pan over medium heat. Add the butter. Once melted, add the onion and garlic. Sauté for 2-3 minutes.
- Then add in the carrots, potatoes, and celery. Sauté another 5 minutes to soften and vegetables.
- Stir in the flour, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Make sure the flour is evenly coating all the vegetables. Then stir in the broth.
VEGAN POT PIE CASSEROLE - AN EASY WINTER WEEKNIGHT MEAL!
From plantpowercouple.com
5/5 (4)Estimated Reading Time 7 minsServings 1
- Start your crust: Preheat your oven to 400F and roll out 1 sheet of the thawed pastry for your bottom crust. Lay it in the bottom of a large casserole dish and use a fork to pierce the dough 30-40 times in various places. There's no pattern to this; you just want to keep the dough from rising to much. Then, place the dish in your oven to bake for 15 minutes.
- Prepare your filling: Add the water and diced potatoes to a large pot. Cover and bring to a boil. When boiling, turn to medium high and continue to cook, covered, another 5 minutes. Add the frozen mixed veg, cover, and bring to a boil once more. Finally, add your dry soy curls, condensed soup, salt, pepper, and onion powder. Stir the mixture, cover, and turn the heat to medium low for 10 minutes to let the soy curls re-hydrate and absorb all the flavors. If you'd like smaller soy curl pieces, use a spatula to cut up some of the larger soy curls once they're re-hydrated.
- Finishing touches: Carefully pour the filling over the bottom crust in the casserole dish and roll your second pastry sheet to a size slightly smaller than your casserole dish. Carefully lay the pastry on top of the filling, cut three long diagonal slits down the middle to let steam escape, and place the dish back in the oven for another 20 minutes or until the crust is a nice, golden brown. Let cool for 10 minutes upon removal, and as the scents begin to waft through the house, take a moment to revel in the glory of what you’ve just made. Store leftovers in an air-tight container in the fridge for up to a week or the freezer for a month.
VEGGIE POT PIE WITH THE NINJA FOODI - HELLO LITTLE HOME
From hellolittlehome.com
5/5 (2)Total Time 35 minsCategory Main CourseCalories 395 per serving
- Press SEAR/SAUTE button and set to MD:HI. Press START, then let pot preheat for 5 minutes.
- Melt butter in pot. Add onions, carrots, and celery to melted butter; saute until softened (about 3 minutes).
- Stir garlic into veggies and cook until fragrant, stirring constantly (about 30 seconds). Press STOP.
- Add potatoes and broth to pot. Stir, then place pressure cooking lid on pot. Set valve to SEAL position.
CHICKPEA VEGAN POT PIE - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 4Calories 552 per servingCategory Vegan Dinner
- Pre-heat the oven to 425 degrees F and grease a 9 inch pie pan. Position one of the crusts into the bottom of the pan and cut off an excess so that about 1/4 of an inch hangs over the side. Place in the fridge while you prepare the filling.
- In a large skillet over medium high heat, melt the butter. Once melted, add in the onion and celery and saute for 5 minutes until softened.
- Slowly mix in the milk, adding it a little at a time and continuing to stir. Sir in the broth. Cook over low heat for 5 minutes until the sauce begins to thicken. Stir in chickpeas and frozen veggies.
EASY VEGAN POT PIE - FOODBYMARIA
From foodbymaria.com
Reviews 2Category SoupCuisine VeganEstimated Reading Time 4 mins
- Into a deep casserole dish heat your olive oil on low-medium heat for 30 seconds before adding your onions and cooking down for 7-8 minutes or until perfectly golden. Be sure to stir occasionally to promote even cooking and to avoid burning.
- To the pot, add your carrots and celery, turn the heat to low and place the lid on your casserole dish. Cook for 10 minutes or until vegetables are cooked. Stir often to avoid burning.
- Remove the lid from the casserole dish and add your garlic, salt + pepper and fresh thyme. Stir everything till well incorporated.
- Increase heat to high and add your red wine to the pot, stir till everything is coated in red wine then cook till reduced on medium heat. This should take a few minutes.
VEGAN POT PIE RECIPE WITH A FLAKY CRUST - NAMELY MARLY
From namelymarly.com
5/5 (5)Total Time 3 hrs 30 minsCategory Main CourseCalories 339 per serving
- Prepare the vegan pie crust and chill it for at least an hour. I make the dough the night before and let it sit in the fridge overnight. The pie crust recipe makes 2 crusts. We'll use both in this recipe.
- Prepare the vegan chicken. Make sure the vegan chicken is thawed, then cut it into bite-size pieces. Some vegan chicken will need to be cooked in a skillet, so it's not mushy.
- Cook the butter and onions in a large skillet over medium heat. Stir occasionally and cook the onions until tender, around 5 minutes. Then add the garlic and cook for another minute.
- In a bowl, stir together the flour, salt, and spices. Stir this into the butter mixture along with the broth, and soy milk. Cook and stir until you've worked out the lumps in the mixture.
10 PERFECT CHRISTMAS POT PIE RECIPES MADE VEGAN! - ONE ...
From onegreenplanet.org
Estimated Reading Time 5 mins
- Chickpea Pot Pie. A warm, flaky, comforting classic Chickpea Pot Pie by Dawn Hutchins from Florida Coastal Cooking & Wellness, that just so happens to be plant-based!
- Vegetable Pot Pie With Dill-Mustard Sauce. Source: Vegetable Pot Pie with Dill Mustard Sauce. Advertisement. If you’re tight on time, this warm vegetable dish is easy as pie!
- Seafood Pot Pie. Why have “chicken” pot pie when there are so many other proteins out there? Flaky pie crust, sweet potatoes, leeks, and peas paired with fishless fillets, Old Bay Seasoning, and kelp powder.
- Raw Pot Pie. This fresh and flavorful Raw Pot Pie by Amanda Nicole Smith is made with root vegetables, herbaceous gravy, and a gluten-free buckwheat crust.
- Indian Sweet Potato and Spinach Pie. Ready for some wholesome Indian comfort food? This Sweet Potato and Spinach Pie by Annabelle Randles is flaky and fragranced with a delicious spice blend.
EASY VEGAN POT PIE - LOVING IT VEGAN
From lovingitvegan.com
Ratings 25Calories 305 per servingCategory Entree, Savory
- Blend the cashew cheese sauce. Add all ingredients to the blender and blend until smooth. Set aside.
- Sauté the veggies. Add chopped onion and crushed garlic to the pot along with the olive oil and sauté until softened. Add the dried basil and soy sauce and stir in. Now add the sliced mushrooms, zucchini and peas and sauté together for a minute. Cover the pot and let the veggies simmer together for a few minutes. They will become saucy due to the mushrooms releasing their water. Remove the lid and let the water cook off until only a little remains (see notes*).
- Mix the sautéed veggies and cashew cheese sauce. Stir the cashew cheese sauce in with your veggies. Let it cool a bit and then transfer to a 9-inch round pie dish.
CURRIED VEGETABLE POT PIE {VEGAN} - SHE LIKES FOOD
From shelikesfood.com
5/5 (8)Estimated Reading Time 3 minsCategory DinnerTotal Time 1 hr 40 mins
- Add the potatoes, carrots and cauliflower to a large pot and cover with water. Bring to a boil and boil for 15 minutes. Next, add the broccoli and peas and cook for another 10 minutes. Vegetables should be fork tender.
- Heat a large skillet over medium heat and add the butter and onions. Cook onions for 2-3 minutes, until softened, and then add the flour. Stir mixture together until it resembles a thick paste.
- Next, add in the vegetable broth, milk, curry powder, salt, pepper and celery seed. Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes.
THE BEST VEGAN GLUTEN-FREE POT PIE - VEGGIES DON'T BITE
From veggiesdontbite.com
5/5 (1)Total Time 1 hr 15 minsCategory Main CourseCalories 317 per serving
- Put all creamy sauce ingredients into a blender and blend until nice and smooth. Reserve one tablespoon mixed with the ¼ cup milk on the side to brush pie if you choose. It is not needed, just will give an extra browning on the top.
- Add mushrooms, carrots and celery and sauté until mushrooms have released their liquid and it has mostly evaporated. About 5 minutes.
VEGAN POT PIE (+2 CRUST OPTIONS) - MY PURE PLANTS
From mypureplants.com
4.9/5 (8)Total Time 1 hr 5 minsCategory Main CourseCalories 168 per serving
- Peel and chop onion and garlic. Wash and chop celery. Wash, peel and dice potatoes and carrots. Rinse and cut mushrooms in quarters or sliced them depending on size. Since we used frozen green peas and canned sweet corn we really didn't need any prep for those.
- Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
- Take your mini pots and fill them up with the boiling veggie stew until the top. Make sure to add from the liquid sauce not only the veggies.
- Add all dry ingredients to the food processor. Pulse once to combine. Add the cold dairy-free butter in cubes and pulse/mix until you have a crumble-like texture. Add cold water 1 Tbsp at a time.
EASY VEGETABLE POT PIE WITH BISCUIT TOPPING (VEGAN ...
From shaneandsimple.com
5/5 (1)Total Time 35 minsCategory Vegan Main DishesCalories 91 per serving
VEGETABLE POT PIE WITH BUTTERNUT SQUASH | FEASTING AT HOME
From feastingathome.com
4.9/5 (20)Calories 372 per servingCategory Vegan
BEST VEGAN DINNER - VEGGIE POT PIE WITH PHYLLO CRUST
From itdoesnttastelikechicken.com
Reviews 15Estimated Reading Time 4 mins
VEGETARIAN POT PIE - THE VEGGIE TABLE
From theveggietable.com
Time 1 hourEstimated Reading Time 1 minYield 6-8 servings*
DAIRY FREE VEGETABLE POT PIE WITH BISCUITS RECIPE - THE ...
From theherbeevore.com
Ratings 2Category DinnerCuisine AmericanTotal Time 1 hr 15 mins
VEGAN POT PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (1)Total Time 55 minsCategory Lunch, Dinner, Entree, PieCalories 641 per serving
COMFORTING VEGAN POT PIE RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley SuggEstimated Reading Time 2 mins
VEGETABLE POT PIE - VEGAN ACTION
From vegan.org
Estimated Reading Time 1 min
EASY VEGGIE POT PIE [VEGAN, GLUTEN-FREE] - ONE GREEN …
From onegreenplanet.org
Servings 4Calories 515 per servingEstimated Reading Time 2 mins
VEGAN VEGETABLE POT PIE - HAMAMA
From hamama.com
VEGAN BUTTERNUT SQUASH POT PIE - OH MY VEGGIES
From ohmyveggies.com
VEGGIE POT PIE - HOW-TO-VEGAN.COM
From how-to-vegan.com
VEGAN VEGGIE POT PIE RECIPES
From tfrecipes.com
VEGAN MUSHROOM PIE - OH MY VEGGIES
From ohmyveggies.com
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