Monday, April 27, 2009

vegan pot pie

i wish i could say that this was made with all fresh veggies, but alas, it was not. i worked with what i had, which was a mix of fresh and canned vegetables. of course, if you have enough fresh produce around, you can just approximate the measurements (1/2 can = 1 cup). this recipe makes 2 ginormous pot pies.


for the crust:
  • 1 ½ cups all purpose unbleached flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 2 tablespoons softened vegan butter
  • 1/2 cup cold water
  • 1/8 vegetable oil
for the filling:
  • 1 can vegetable mix
  • 1 large carrot, diced
  • 1/2 can canned potatoes diced
  • 1/2 can green beans
  • 1/2 can corn
  • 3/4 cup button mushrooms, diced
  • 3/4 cup soy milk, unsweetened
  • 1 tbsp veggie broth base(better than bouillon)
  • *could sub approx 1/2 bouillon cube
  • 3 cloves garlic, minced
  • 3 tablespoons onion powder
  • 1/2 teaspoon celery salt
  • 3 tablespoons herbs de provence
  • 2 tablespoons bragg liquid aminos
  • 1/2 cup water
  • 1 tablespoon cornstarch
to make the crust, mix flour, salt and butter in mixing bowl. add in water and vegetable oil and continue mixing until everything is well incorporated. i just use my hands for this. form into a ball and let rest while starting the veggie filling.

you can use any veggies you like, but be sure to make about 4-5 cups of mixture if you are using 2 4 cup pyrex containers for cooking. heat veggies in a large sauce pan on medium heat. after about 5 minutes, add in the rest of the filling ingredients except for the cornstarch. simmer on medium-low for 15 minutes with veggies. if the sauce thickens to quickly, add another 1/4 -1/2 cup water. after simmering, add in the cornstarch and mix well for about a minute and then remove from heat. the sauce should be thickening up quite nicely at this point - the end result should be the consistency of a thick gravy sauce.

while the veggies are cooking, divide the dough in half. from each these two sections, you will use about 3/4 of the dough for the lining and the remaining for the top crust. flatten out both the lining and top layer dough with a rolling pin. spray the inside of a 4-cup round pyrex dish and lay the lining dough inside of the dish (all the way up to the top edge). you'll probably have to shift and spread the dough around inside of the dish to make sure it fits nicely. spoon half of your veggie mixture in, and lay the top layer across. with the remaining overage of dough, roll down to create a crust edge (you can press with a fork for decoration). cut slits in the the top for baking and repeat with second dish.

bake at 400°f for 40 minutes, or until dough is browned and veggie sauce is simmering over. let cool for a couple minutes, and then pop pie out of pyrex. :)

17 comments:

jessy said...

we haven't had pot pie in forever and yours looks perfect, miss v! your crust looks AMAZING and the filling just sound too glorious! mmmmmmmmm! comfort food, fo 'sho! yay!

Amy Hojnacki said...

This sounds absolutely wonderful, I will have to try it!

I just created a vegan blog, feel free to add me!

www.whatamyeats.blogspot.com

DJ Karma said...

Mmmm... so good and comforting!

aTxVegn said...

This looks so good! I love the whole wheat crust and the variety of veggies in the filling.

Vegetation said...

Yum! Pot pie! Love the whole wheat crust. Perfect comfort food for the upcoming winter :)

Sal said...

yum, pot pie is proper comfort food - it looks delicious too.

Lauren said...

Love love love POTPIES!!! I haven't had one in ages!! I use to eat them from KFC when I was younger.. *GASP!!!*

Jeni Treehugger said...

Mmmm it does look delicious!

5 Star Foodie said...

Yum - the veggie pot pie sounds excellent! I've been making quite a few things with puff pastry as my daughter just loves it and I would love to make this soon too!

Tami (Vegan Appetite) said...

We're having a rainy day and now I'm lusting for pot pie. That looks so good!

AnuSriram said...

Never tried one... Looks fantastic!

shellyfish said...

I haven't made pot pies since last fall! Thank you for the inspiration! That looks so so good...

Melisser; the Urban Housewife said...

Mmm, I love a good pot pie!

Virginia said...

yum!!! i love pot pies...i haven't made one in a while, either!

Melomeals: Vegan for $3.33 a Day said...

that looks delicious!

JennShaggy said...

Dude that pot pie looks so great. I think I would make it with frozen peas/carrots for that "packaged" effect anyway :)

Thanks for the comment! I was definitely an unnecessary all-morning adventure, but totally worth it.

LK Sisters said...

Thanks for the recipe- looks delectable! Yum.