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?
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.
The skull-crust photos cracked me up...I thought we veg*ns never eat anything with a face? :D ;)
Oops! I missed something in that last post. I started out thickening the sauce with corn starch, but then moved to flour... both work wonderfully.
I have made many variations on this pot pie, but always use partially cooked root veggies, sometimes crumbled tofu, mushrooms, celery, and anything else I have in the fridge that would go well. I use "Best Ever Pie Crust" from vegweb, with 1/2 ww flour and 1/2 white flour. I started out thickening the sauce (veg bouillon, braggs and herbs/spices) but then I found that flour is also very nice. So, it depends on the fillings. I have found that two indespensible seasonings for this thing are celery seed and tarragon.
I love, love, love this recipe!!
i did this as a bottomless pie with a vegan puff pastry sheet slice on top (if you live in germany they sell them in the freezer section at plus). very tasty, lots of room for versatility.
thanks for a nice recipe
I made this with my own family pie crust recipe, and I love it! I used cream of mushroom soup for the sauce, as someone suggested earlier, and real cheddar (as I'm not vegan, just veggie). So tasty! And it reheats very well, too! It has single-handedly supplied me with dinner for five days. Will definitely be introducing this recipe to my brothers (who are both also vegetarian). Thanks for the great recipe!
Wow! This recipe is my first one as a newbie vegetarian/vegan. I absolutely loved it! Like some others I also didn't care for the vegan cheese I bought and left it out but the rest was super good :P Not sure of the brand but it was the only one available at my local health food store. They didn't have much of a selection so I might check out one of the larger stores farther from me. My husband wasn't too keen to try it but maybe I'll get him to have some of the leftovers!
I'm pretty sure it was Vegan Gourmet... But now that I think of it, I might've grabbed 'Nacho' instead of 'Cheddar'. I was in a rush when I bought it, so maybe that's why it tasted so odd. :-[ Either that or vegan cheeses just aren't for me.
Long Lost Blueberry, what brand of vegan cheese did you buy? They are really hit or miss. My personal favorite it Follow Your Heart Vegan Gourmet. It melts really well, although I don't really recommend eating straight out of the package.
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