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 made this out of curiosity because I thought the inclusion of vegan-cheez was somewhat novel. I expected to hate that part, actually, but it was good. Otherwise, the whole thing was a lackluster, if not frustrating experience. I had to wrestle with the pie crusts and that was an ordeal. Flavor was so so. I'm not sure why, but we ended up with way too many vegetables, which made repurposing them into a leftover meal a challenge because they were stuck in the gelatanous goo. I don't think I'll make this one again. But I'm glad I made it the first time because I discovered that a friend of mine doesn't eat potatoes so now I am reconsidering our friendship.
This recipe was so good! I used the vegan bouillon cube in my broth and added a good amount of corn starch to thicken it up. i made my own pie crust, i had to postpone this recipe the first time i tried because i bought pillsbury pie crusts and they had lard in them. i made this for my veggie self and 3 omni boys and they gobbled it up.
This was hands down the yummiest pot pie I have ever made...
My husband who is a staunch meat eater, actually really liked it!!! That is HUGE considering the man lived on nothing but dead critters before he met me...
Anyway I love this recipe...gimmi more gimmi more gimmie more!!!!
Thank you!!!!!
Need I say it was great? My partner keeps commenting on how well suited the name is! Anyway, this may have already been said...sorry there are just far too many reviews to read!! But I added nutritional yeast to the broth which helped get it nice and thick. Can't wait to eat it on cold Vermont winter evenings!
This has indeed become my favorite veggie pot pie!
Dee-lish! I used creamy butternut squash soup instead of making the gravy and it was great.
great recipe, although i burnt mine a little bit :( my vegan sister an my non-vegan mom loved it!! thank you, I'll try it again very soon!!!
This was great! The husband and I loved it. It was so warm and hearty and very comforting. Here's what I did for mine:
I steamed a bag of frozen veggies: carrots, broccoli, corn, black beans, red peppers until tender crisp,
I boiled cubed potatoes until tender,
I cooked some soy ground "beef" with salt, pepper and garlic powder,
I made the sauce with garlic, onions, vegan margarine, veggie broth and soymilk until it was very thick,
Seasoned the sauce with thyme, basil and parsley flakes,
Threw all the veg, soy ground and potatoes into the sauce, then poured it all into a pie shell, put the top on and baked it for 40 minutes.
Delicious!
This was delicious. I've made it several times since, with home made pie crust.
I am making this right now, but I just wanted to let the author know that they don't have dairy free milk listed in the ingredients.
Pages