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Incredible This-will-become-your-favorite Veggie Pot Pie

What you need: 

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

What you do: 

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.

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
3 to 4
Recipe Category: 

SO HOW'D IT GO?

Yummy!  Dont be afraid.  You CAN"T screw this one up.  I used all kinds of veggies.  It was delicious warm, mushy comfort food.  LOVED it!

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This recipe was so good! And so easy! I made way too many veggies though so I ended up making two pies. I also used half flour and half nutritional yeast to thicken the broth, and vegan cheese. I would totally make this again. Thanks for sharing!

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Not that this recipe needs any more reviews... but I just thought I'd say that this is great! I basically followed the recipe, except I omitted the carrots because I used a bag of mixed vegetables that already included carrots. I was able to get everything at Whole Foods -- I used: whole wheat pie crusts, 1 large potato, frozen spinach, frozen mixed vegetables, 1 garlic clove (and some other basic spices), Whole Foods' veg broth (flour to thicken), and Vegan Gourmet cheddar cheese. Great recipe!! Very versatile.

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Amazing!  I made this for the first time last night and it was delicious!  I made my own crust and used portabello mushroom, zuchini and potatos.  It will be a regular at my house! ;D

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I've never been a pot pie fan (dating back 13-14 years to my non-veggie days), but this one was pretty good.  I think the recipe was a little hard to follow for non-cookers because of all the leeway given, but if you read the reviews, you can get good suggestions on what to do.  I used one potato, peeled and chopped, 1 bag of frozen mixed veggies, and 1/4 bag of frozen mixed squash.  I heated all those in the microwave, like suggested.  I only used basil, oregano, salt and pepper as my seasonings.  I think I'll use less basil next time and maybe some more spice.  I also threw in a few cloves of roasted garlic that I made up this weekend.  I used Veganrella cheddar, and that melted down really well.  I made my own "butter" (vegan of course) based crust, partial ww and partial white flour.  Added a yummy butter element.  My non-vegan hubby, who's very skeptical in particular of vegan cheese, really liked it.  I will try it again!

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This was relatively quick and easy to make and it came out good. I replaced the cheese and veggie broth with Imagine brand corn soup as someone in the comments suggested. Great idea. I also used fresh rosemary and thyme. Yum.

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I made this tonight and it was great, but only after modification of the vegetable broth sauce.  I made the veggie broth with spices and thickened it with flour..it looked good, but was sooo gross. And I did it again without the spices and used corn starch instead...again, it looked good, but tasted nasty.  I used a roux (basic smart balance, flour, soy milk mixture) and it was sooo good and I used that and baked it with veggies and tofu and it was DELISH!!! Omg I had like two slices and I still want more lol! ;)b

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This was great! I didn't add nearly enough flour to thicken the sauce, but it was still delicious. I used potatoes, carrots, green beans, corn and mushrooms. I had way too many vegetables and sauce so I'm going to use the leftovers for soup  :)>>>

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Wow, this was absolutely delicious! Whenever I crave pot pies from now on, I will make it myself.

I also used this http://vegweb.com/index.php?topic=5653.0 awesome recipe for the top crust and used Whole Foods' crust for the bottom and baked 10 minutes @400 as previously suggested. Next time I will use the "Biscuits Like Mom Never Made" for both top and bottom crusts.

I got carried away with the amount of Organic Veggies I used: Orange cauliflower, mushrooms, frozen sweet corn, frozen sweet peas, sweet onion, garlic, carrots, spinach, buttercreme potatoes. I made too much (see below) so I guess I'll make another pot pie. Used one can of organic creme of mushroom soup mixed with Veg broth and a few splashes of red wine.I've yet to master the lumpless roux.

Made biscuits with the leftover dough.

You know everytime I ate a store-bought pot pie, I'd have to pick out that disgusting so-called meat and wish for extra veggies. I find Amy's pot pies too dry so this was perfecto! I prefer to do it myself anyway!

I am so envious of those of you who come up with these recipes and so happy that you see fit to share with the class. Superb!

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awesome, makes me nostalgic for my childhood.

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