Vegetarianvegan Pot Pie Recipes

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.

VEGGIE POT 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.

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.

VEGETARIAN POT PIE

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.