Cooking Time:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Servings:
- Serves 4
This Hearty Vegan Pot Pie is a comforting and delicious dish that’s perfect for any occasion. Filled with a rich mixture of vegetables and a creamy sauce, and topped with a flaky pastry crust, this pot pie is sure to satisfy. Let’s dive into the recipe and create this delightful dish!
Ingredients:
For the Filling:
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large potato, peeled and diced
- 1 cup of peas (fresh or frozen)
- 1 cup of corn (fresh or frozen)
- 1 cup of mushrooms, sliced
- 1 cup of chopped green beans
- 1/4 cup of all-purpose flour (use gluten-free if needed)
- 2 cups of vegetable broth
- 1 cup of unsweetened plant-based milk (such as almond or soy milk)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of dried sage
- Salt and pepper to taste
For the Crust:
- 1 sheet of vegan puff pastry or pie crust (use gluten-free if needed)
- 1 tablespoon of plant-based milk (for brushing)
For Garnish:
- Fresh parsley, chopped
Instructions:
Step 1: Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a large pot, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Stir in the diced carrots, celery, and potato. Cook for 5-7 minutes until the vegetables start to soften.
- Add the sliced mushrooms and cook for another 5 minutes.
- Stir in the peas, corn, and chopped green beans. Cook for 3-4 minutes.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Gradually add the vegetable broth and plant-based milk, stirring constantly to prevent lumps.
- Add the dried thyme, rosemary, and sage. Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened and the vegetables are tender.
Step 2: Assemble the Pot Pie
- Transfer the filling to a baking dish.
- Roll out the puff pastry or pie crust and place it over the filling, trimming any excess dough. Press the edges to seal and cut a few slits on top to allow steam to escape.
- Brush the top of the crust with plant-based milk for a golden finish.
Step 3: Bake the Pot Pie
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.
Step 4: Serve and Garnish
- Remove the pot pie from the oven and let it cool slightly.
- Garnish with chopped fresh parsley.
- Serve hot and enjoy this comforting and hearty dish!
Tips and Variations:
- Extra Protein: Add some cooked lentils or chickpeas to the filling for added protein.
- Different Vegetables: Substitute or add other vegetables like sweet potatoes, spinach, or bell peppers for variety.
- Herb Variation: Use fresh herbs instead of dried for a more vibrant flavor.
This Hearty Vegan Pot Pie is a wonderful way to enjoy a comforting and delicious meal that’s both nutritious and satisfying. Perfect for any occasion, this pot pie is sure to become a favorite in your vegan recipe collection. Enjoy the rich and creamy flavors of this delightful dish. Happy cooking!
