Incredible This-will-become-your-favorite Veggie Pot Pie
1 frozen (2 layer) vegan pie shell or fresh dough
1 to 2 potatoes, chopped
3 medium carrots, chopped
variety of veggies, chopped (green beans, zucchini, mushrooms, etc.)
2 to 3 cups veggie broth
garlic powder, to taste
cumin, to taste
tarragon, to taste
cornstarch or flour, as needed (I use flour)
nondairy milk, to taste, optional
bouillon cubes, to taste, optional
vegan grated or sliced cheddar to cover pan in 2 layers
1 (10 ounce) package frozen spinach, thawed
1. Thaw pie shell and try really hard to take one of the two shells out of the tin without it breaking into a million pieces. If you manage, you are a god(dess). Cook potatoes, carrots, and variety of vegetables until they about 3/4 cooked. Preheat oven to 400 degrees F.
2. To make sauce, heat broth in large kettle. Add spices (whatever you like to make it savory) and lower heat. Slowly add cornstarch or flour until slightly thickened. You can add nondairy milk and use veggie bouillon cubes here. Add sauce to the cooked veggies and stir to coat.
3. Layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the top shell.
4. Bake for about 45 minutes, or until the crust is brown and delicious cheese and juice oozes out.
SO HOW'D IT GO?
I liked the recipe... but my vegan cheese tasted icky! Maybe it's something you have to get used too, though. My mom enjoyed it too... but my dog ate it all before anyone else could take a bite. :'( I also skipped all the suggested veggies, and sorta just threw some in.
WOW. This is SOOOO GOOD, and this was the first time I made a pot pie!! ;D I used this recipe-http://vegweb.com/index.php?topic=11462 for the 2 crusts. For the inside, I used a bag of mixed veggies (carrots, green beans, corn), 2 potatoes, some red pepper, onions, califlower, some zuchinni, and the spinach. For spices, I used tarragon, onion and garlic powder, and salt and pepper. The sauce wasn't runny at all. I used 3 tablespoons of cornstarch, but I had to make my own veggie broth. I baked the bottom crust for 10 minutes beforehand like someone said, and it wasn't that soggy after. I baked the whole thing for either 35 or 40 minutes, I can't remember, heh. I wish I could have taken a picture of it after it came out of the oven. It was soo pretty looking! :) However, it took me about 2 hours to make! Maybe because I made the crusts by hand or it might just be because I'm a very slow cook. I don't know, but in the end it tasted fabulous!
Wow! This was excellent! My first time making pot pie and it turned out great! I didn't make my own crust, but I found a Mrs. Smiths that was vegan. Fantastic as leftovers, too!
This pie is so savory and good, it's the perfect thing for when you're homesick for Mom's kitchen, seriously! It's totally my new comfort food.
Mmm...this is better than any meat pie my Mom used to make! Definitely get the tarragon, it adds so much to the dish. I also used ground coriander, a pinch of red pepper, salt and pepper - that's it! I started the sauce with garlic, onion and celery - cooked until soft/transparent, and I used real cheddar cheese because I'm not vegan. My veggies were a generous amount of fresh carrot and potato, and frozen cauliflower and broccoli.
And FYI, Mrs. Smith's brand pie shells do not have lard!
Okay..I had to add a photo! Mine's not the best, but it was soooo nummy it has to have a photo to go with it!!! Hope it posts.... :o
This was great - a big hit - even with the meat eaters in our family! Thanks!!! :)
This was really good. I used a single crust on the top (http://vegweb.com/index.php?topic=12480) made with whole wheat flour and Earth Balance and we didn't miss the bottom crust at all. I also used Pacific brand mushroom gravy in the aseptic container. I used a variety of frozen veggies and tossed in some diced potatoes I nuked but I left out the spinach and the cheese. I added some water with cornstarch to thicken it up a little bit more and it turned out really well. I will absolutely make this again.
I love this recipe! It makes a great show-off dish, since it looks rather professional. Yummy.
super yummy! I used a combination of mushroom and veggie broth for the sauce and didn't add any cheese. it was great. thanks!
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