Vegetarian Pot Pie Food

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VEGGIE POT PIE



Veggie Pot Pie image

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

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

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

VEGETABLE POT PIE



Vegetable Pot Pie image

Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.

Provided by Jessica Gavin

Categories     Dinner     Comfort Food     Kid-friendly

Time 1h10m

Yield 8

Number Of Ingredients 17

1 package (2 sheets, 17.3 ounces) puff pastry sheets, thawed
1/3 cup unsalted butter
1 cup diced red onions, 1/4-inch dice
1 cup diced carrots, 1/4-inch dice
1/2 cup diced celery, 1/4-inch dice
1 tablespoon minced garlic
1/2 teaspoon dried thyme
8 ounces sliced brown mushrooms
1 1/2 pounds russet potatoes, 1/4-inch dice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup flour
1 1/2 cups vegetable stock
1 cup whole milk, plus 1 tablespoon for egg wash
1 cup peas
1 tablespoon chopped parsley
1 large egg, whisked

Steps:

  • Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
  • Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Nutrition Facts : Calories 584 kcal, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 6 g, Protein 12 g, SaturatedFat 9 g, Sodium 495 mg, Sugar 8 g, Fat 33 g, ServingSize 8 vegetable pot pies (8-ounce sized ramekins), UnsaturatedFat 0 g

VEGETARIAN POT PIE



Vegetarian Pot Pie image

Provided by Aida Mollenkamp

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

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 POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

CHICKLESS POT PIE



Chickless Pot Pie image

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

1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free

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

VEGETARIAN POTPIE



Vegetarian Potpie image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
3 carrots, diced
3 stalks celery, diced
1 small onion, diced
8 ounces white mushrooms, sliced
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt
1 14-ounce package extra-firm tofu, drained, patted dry and cut into 1/2-inch cubes
2 cups frozen peas
Freshly ground pepper
5 slices potato bread

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes. Add the flour; cook, stirring, 1 minute.
  • Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes. Add the tofu and frozen peas; return to a simmer. Season with salt and pepper. Remove from the heat.
  • Brush the bread with the reserved melted butter and cut into quarters. Arrange buttered-side up on the tofu mixture. Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.

Nutrition Facts : Calories 519 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 42 milligrams, Sodium 840 milligrams, Carbohydrate 58 grams, Fiber 8 grams, Protein 25 grams

EASY VEGETABLE POT PIE



Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  • Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  • Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

VEGETARIAN POT PIE



Vegetarian Pot Pie image

I have always loved pot pied; my mom seemed to make them on a weekly basis, especially in the winter. This version, which is actually not technically a pie, is a perfect go-to meal that's ready in about half the time as conventional recipes. And if you like you can add your favorite meat to it. I bake the pastry by itself to achieve a super-crispy top you can lay over a bowl of creamy filling. You can even bake the pastry toppers a day ahead of time and pop them in an airtight container until you're ready to use them.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

2 sheets frozen puff pastry
1 tablespoon all-purpose flour, plus more for dusting
1 medium or large egg
4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, diced
3 celery stalks, diced
2 medium carrots, peeled and diced
3 cloves garlic, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces button mushrooms, sliced
2 teaspoons fresh tarragon leaves, roughly chopped
1 teaspoon fresh thyme leaves, roughly chopped
1 pound sweet potatoes, peeled and diced
2 cups vegetable broth
3/4 cup heavy cream
1 1/2 cups frozen peas

Steps:

  • Remove the puff pastry sheets from the freezer and let them thaw for 30 to 40 minutes.
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place one puff pastry sheet on a work surface dusted with flour and use a rolling pin to flatten out any creases. Whisk the egg with a splash of water. Cut the pastry into 4 to 6 square pieces, place on the prepared baking sheet and brush with egg wash. Bake until golden brown and puffed, about 10 minutes. Repeat with the second sheet.
  • Meanwhile, in a large pot or Dutch oven over a medium-high heat, melt the butter and add the onion, celery, carrots, garlic, salt and pepper and cook for 8 to 10 minutes, stirring occasionally, to soften everything.
  • Stir in the mushrooms, tarragon and thyme and cook until the mushrooms are almost halved in size, 5 to 6 minutes. Add the sweet potatoes and the 1 tablespoon flour and stir to combine. Stir in the broth and let simmer until the potatoes are tender, 8 to 10 minutes. Stir in the cream and peas and cook until the mixture is nicely thickened. Remove from the heat.
  • For each serving, scoop 8 to 10 ounces of the creamy pot pie mixture into a large bowl or onto a plate and top with one of the baked puff pastry pieces.

VEGETARIAN POT PIE



Vegetarian Pot Pie image

This makes a tasty and satisfying vegetarian meal, you won't even miss the meat! Impress you family or guests! Adapted from Aida Mollencamp on the Food Network show, Ask Aida!

Provided by Sharon123

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 tablespoon unsalted butter (or Smart Balance)
2 small head fennel, finely chopped (about 3 cups, or use 1 head fennel and 1 stalk celery to equal 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
salt & freshly ground black pepper
1/4 cup all-purpose flour (or whole wheat flour)
1 cup vegetable broth (or mushroom or chicken broth)
1 cup soymilk (or whole milk)
1 cup frozen baby green pea
1/4 cup thinly sliced fresh chives (or scallions-green part only)
1/4 cup fresh parsley, chopped
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon garlic powder (optional)
1 large egg yolk
7 ounces store-bought puff pastry, defrosted if frozen (or pie dough-double if making a bottom crust)

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 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 just a little, until mushrooms have shed their moisture 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, red pepper flakes(if using), and garlic powder(if using) and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8"x8" baking dish(I've been told a 9"x13" dish works too).
  • 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(if you wish, you can make a crust for the bottom too). 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 25-30 minutes. Let sit at least 5 minutes before serving.
  • Tip:.
  • To reheat individual servings, warm for 2 min in the microwave, then bake covered for 15 min at 400*F., then remove the cover and bake an additional 5 minutes to crisp up the crust. Otherwise, leftovers will be too soggy or too burnt!

Nutrition Facts : Calories 256.2, Fat 12.5, SaturatedFat 3.6, Cholesterol 26.9, Sodium 125.4, Carbohydrate 30.5, Fiber 4.9, Sugar 4.5, Protein 7.3

VEGETABLE POT PIE (VEGAN)



Vegetable Pot Pie (Vegan) image

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

2 cups potatoes, diced small
1 1/2 cups carrots, diced small
1/2 small onion, chopped
16 ounces frozen peas (can use green beans instead if you prefer)
1 cup seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 1 cup textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)
2 tablespoons flour
2 tablespoons oil
2 cups soymilk
2 teaspoons vegetable stock
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon salt
1/2 cup oil
1/2 cup water

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

EASY VEGAN POT PIE



Easy Vegan Pot Pie image

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

3 cups all-purpose flour
1 cup olive oil
½ cup ice water
1 teaspoon salt
2 tablespoons vegan margarine
¾ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups soy milk
1 (16 ounce) package frozen mixed vegetables

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

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Step #1 – Make the Vegetarian Pot Pie Filling. First, preheat the oven to 425 degrees F and set out a 9 inch deep-dish pie pan. Chop all of the fresh produce per the recipe. Next, set a large sauté pan over medium heat. Add the …
From aspicyperspective.com


EASY VEGETARIAN POT PIES | PERFECT HOLIDAY RECIPE | OH MY ...
Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally. Add the white beans, green peas, and parsley. Stir. Rectify the seasoning as needed. Pour the mixture into four to six ramekins. On a lightly floured surface, roll the dough into four to six circles, 5 inches in diameter.
From ohmyveggies.com


COMFORTING VEGAN POT PIE RECIPES | ALLRECIPES
Comforting Vegan Pot Pie Recipes. By Hayley Sugg August 19, 2020. Skip gallery slides. Pin Share. View All Start Slideshow. a top-down view of a two-crust pie with a slice cut out. Credit: Allrecipes. The epitome of comfort food, a good pot pie has a rich filling, flaky crust, and just enough veggies that you don't feel guilty for taking an extra large slice. But just because …
From allrecipes.com


VEGETARIAN POT PIE SOUP - ALL INFORMATION ABOUT HEALTHY ...
Mom's Vegetarian Pot Pie Soup - comfort food - Life Currents great lifecurrentsblog.com. Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked …
From therecipes.info


VEGETARIAN PIE | ALLRECIPES
With ingredients like cheese, chiles, tomatoes, and sour cream, enchilada casserole is a filling, budget-friendly option that will be the star of your next potluck or family meal. Try one of our enchilada casserole recipes and dive into the most decadent of comfort foods. Beef Stroganoff Recipes. Casserole Recipes.
From allrecipes.com


EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN ...
This creamy and decadent vegetarian dinner is just as satisfying as chicken pot pie. With hearty white beans and meaty mushrooms, the veggie-packed meal will keep you full and happy for hours. Puff pastry makes for a flaky, crispy, and extra-buttery topping, but pie crust works well, too. (If using store-bought dough, you may just need to roll it out slightly on a lightly …
From thepioneerwoman.com


THIS VEGETARIAN POT PIE RECIPE WILL MAKE YOU FORGET THE ...
Place in the fridge and chill while you prepare the remainder of the vegetarian pot pie. Preheat the oven to 400 degrees Fahrenheit. For the filling, in a large pot over medium-high heat, add the oil, leek, fennel, carrots, and mushrooms. Sweat the vegetables for about 5 minutes. Add the spelt flour and garlic.
From organicauthority.com


VEGETARIAN PIE RECIPES - BBC GOOD FOOD
Vegetarian pie recipes; Vegetarian pie recipes. 37 Recipes. Spicy, cheesy, vegetable-packed or pastry-stacked, there's a veggie pie here to suit every taste. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of 37. Chard, lemon & cheese pie. A star rating of 4.7 out of 5. 12 ratings. Serve this pie …
From bbcgoodfood.com


VEGETARIAN MUSHROOM POT PIE {WITH VEGAN OPTION} - THE BUSY ...
This Vegetarian Mushroom Pot Pie is the perfect vegetarian comfort food main dish featuring fresh mushrooms in a creamy gravy with garlic and thyme, topped with a tender pastry crust. Easy to make and SO delicious!
From thebusybaker.ca


VEGETABLE POT PIE: RECIPE FOR THE ULTIMATE VEGETARIAN ...
Vegetable Pot Pie Leftovers. Leftover vegetable pot pie reheats okay. I cover mine with foil and bake for 10 minutes in a 425℉ oven. Uncover and bake an additional 10 minutes to make it crispy again. I highly recommend you serve all leftovers with a fresh batch of vegetarian gravy. Fresh gravy just brings the whole thing back to life.
From tiny.kitchen


VEGETARIAN POT PIE | BETTER COOKING RECIPES
Vegetarian pot pie is so scrumptious and flavorful although it doesn’t have any meat in it! You’re going to like how filling and satisfying it’s! When you’re trying to change issues up a bit of bit or simply excellent your dish, listed here are a couple of suggestions and variations for you! Utilizing Leftovers: Pot pie is an effective way to make use of up leftover greens in …
From newcookingrecipes.com


VEGETARIAN POT PIE | FOODS GEEK
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender. Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
From foodsgeek.com


EASY VEGETARIAN POT PIE RECIPE | WISHFUL CHEF
Vegetable Pot Pie Recipe. Preheat oven to 400°F. Heat oil in a large pot over medium heat and add garlic, shallots, leeks, carrot, and celery. Cook until shallots are translucent, about 2-3 minutes. Add potatoes and mushrooms, then season with salt and pepper. Cook until mushrooms reduce, about 5-6 minutes. Sprinkle flour over vegetables.
From wishfulchef.com


VEGETARIAN POT PIE - NATREL
Vegetarian Pot Pie. Products Used. Unsalted Butter. Fine-Filtered 3.25% Milk. Search. Type and click enter Close. Fulltext search. Apply. Looking for a touch more? Subscribe to our newsletter to get promotional offers and exclusive content. Email address: Subscribe. This pot pie is loaded with veggies and red lentils for lots of fibre and protein. The biscuit topping is a lighter but …
From natrel.ca


VEGETABLE POT PIE - INDIAN STYLE (V) RECIPE | MY DIVERSE ...
Assembling the Pot Pie : Put the filling into the baked crust and cover with rolled out dough for the upper crust and seal well. Bake at 190C for 15 u2013 20 minutes till brown. The pot pie may be glazed with egg before putting it into the oven for a browner crust, if you would prefer. Notes. This recipe was sufficient for 3 pot pies. If there is left over filling (keeps refrigerated for …
From mydiversekitchen.com


VEGETARIAN POT PIE – FOOD
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender. Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
From foodomi.com


VEGETABLE POT PIE RECIPE | LAURA IN THE KITCHEN - INTERNET ...
Recipes; Vegetable Pot Pie; Laura's Newest Recipe. Crab Rangoon. 34,377 Plays. Recipe. Preparation 20 minutes. Cook time 1 hours 0 minutes. Servings Serves 8 . Episode 671. Print Recipe. 285,059. Ingredients. 1 Sheet Store-Bought Puff Pastry, thawed 2 Large Carrots, peeled and diced 1 Large Onion, diced 2 Stalks of Celery, diced 1 Potato, peeled and diced 3 cups of …
From laurainthekitchen.com


VEGETARIAN POT PIE - THE VEGGIE TABLE
American Recipes / Comfort Food / Flexible Recipes / Kids' Recipes / Main Courses / Quickies / Vegan Recipes. Vegetarian Pot Pie. This pot pie recipe is better than the TV dinner version for two reasons: it’s vegan and it’s prepared and baked, rather than frozen and microwaved. It’s also quick and flexible, so give it a try. Yield: 6-8 servings* Time: 1 hour: Tools: large, heavy …
From theveggietable.com


TOP 30 VEGAN PIE RECIPES: SWEET & SAVOURY PLANT-BASED PIES
10. 1-Hour Vegan Pot Pies. These miniature, flaky pasty pies by the Minimalist Baker are easy to make and great to serve at your next dinner party. 11. Root Vegetable Pot Pies. This hearty vegetable pie recipe by the Vegan Society is the perfect dish for a cosy weekend dinner.
From veganfoodandliving.com


VEGAN POT PIE RECIPE - THE SPRUCE EATS
Preheat the oven to 400 F. Featured Video. Heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the mushrooms, salt, pepper, onions, and celery. Saute for about 5 minutes or until the onions and celery are softened, and the mushrooms are browned. Add the seitan and cook until heated through.
From thespruceeats.com


BEST VEGETABLE POT PIE RECIPE-HOW TO MAKE ... - DELISH
Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter and cook thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes.
From delish.com


COZY VEGETARIAN POT PIE - A COUPLE COOKS
The amount of time to cook pot pie of course depends on your pot pie recipe. For this vegetarian pot pie, it takes 25 minutes to bake the pie. Because the filling is all cooked already, the bake time is just to get the crust crisp and perfectly golden. So, how long to cook a pot pie is actually fairly short for this recipe!
From acouplecooks.com


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