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?
my bf and i made this last night. it was wonderful. we didn't steam the veggies enough (used lots of roots) and perhaps had too much sauce, but we still loved it. i reheated it by letting it cook longer in the over this morning, and the soupy-ness was taken care of. we can't wait to make this again!
This came out perfect. Thanks to all the other comments about modifications, because I made a bunch. I made homemade pie crust linked by another commenter and pre-baked it for 10 minutes. Delicious and easy. Veggies I used: fresh potatoes, frozen carrots, green beans, onions, fresh squash, fresh broccoli (without the gross stocks), and peas. I also added fried "ground beef" crumbles, that made a big difference. Spices: garlic salt, more salt, pepper, italian seasoning. I added a layer of vegan cheese of the bottom: wasn't necessary, it didn't add to the taste or texture. I used Pacific Squash soup i got at Safeway for the sauce. It was very thick and tasty.
The pot pie was devoured in one evening. My boyfriend thought ketchup tasted good on it.
:)>>> I made this tonight after reading so many positive posts about it, and boy, am I glad I did! I also left out the cheese and also left out the potatoes. I used mixed veggies and spinach and for spice added a little red pepper for kick. What a filling and fantastic dish! Thanks so much for sharing the recipe.
I've made this recipe a few times now and I love it. I usually get the pie crust that comes rolled in the box and is really easy to unroll and assemble into a pie. So each time I've read the directions about the crust ripping I thought, "what a wuss." This time I couldn't find the rolled kind (at least one without lard in it) and I had to get the kind in the pan. It is hard to get out in one piece! I have a new respect for your pie crust struggle!
;)b This IS the best pot pie EVER!!! I crumble, herb and saute some tofu on the side then add it to the veggie mixture for some added texture and protein and it makes it even more "holiday-like". I use sage, tarragon, onion powder and some nutritional yeast. Remember, this pot pie is a bit labourious, but it's worth it!! Spoon some mushroom gravy on each piece at the end and all meat lovers will prefer this over a hunk of turkey any day. I love this pie.
So yummy and easy! You just have to go slow with the cornstarch and make sure that it thickens up to your liking. This is my second time making it.
I modified a bit (okay almost entirely except for the gravy which i put a bunch of cumin in)
I don't like cooked spinach so I left it out. I bout a few of the steamers vegetables because I was freaking tired and didn't want to cook so it had sweet corn, peas and a mix that had red potatoes and rosemary green beans and garlic stuff (i washed off some of the veggies so there wouldn't be too much garlic).
I used pillsbury pie crust which is really fatty but it made all the difference. My meat eating bf loved it and we had it two nights in a row. Yumm! I will certainly be making this again!
hands down the best vegan meal i have ever made! and so versatile! this is now my go-to recipe when i am not sure what to cook.. the possibilities are endless!!!
the last one i made i just whipped up some "not beef broth" and added that instead of veggie stock, threw in some diced yukon gold potatos and some veggie "crumbles"
i had one slice for dinner, i came home from work the next night and it was all gone!
A++ recipe!! :)>>>
I made this when I had some friend coming over for dinner and it was delicious! Everyone loved it. I made another one a few days later and put it in the fridge to eat for dinner over a few days. Delicious! And I love that I already had most of the ingredients and what I didn't have was very easy to find and affordable. This one is going to become a regular for me.
Turned out really well! Was filling and very tasty :P
Makes love in my mouth :D
:lol:
What kind of pastry did you use, theo? And did you have vegan cheese in it? I've been curious about this recipe for a while...
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