How To make Vegetarian Pot Pie
1 c Onion chopped
1/2 c Wine table, white
1 c Milk skim
1 c Celery diced
1 lb Carrots
4 md Pepper green
5 oz Beans Green, frozen
1/3 c Peas, frozen,
1/3 c Whole Wheat flour
2 c Vegetable Broth (home made)
1 T Parsley dried
1 t Soy Sauce low sodium
1/4 t Sage, ground
1/2 t Thyme, ground
1/4 t Pepper
1/4 t Cayenne pepper
CRUST INGREDIENTS:
1 3/4 c All purpose flour
2 t Baking Powder
1/2 t Baking Soda
2 T Margarine
3/4 c Buttermilk
2 t Honey
Start by making the crust. (Could use instant potatoes instead) Start with ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal. Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough. Add more buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until dough is no longer sticky. Turn out onto a lightly floured surface. Roll out into the desired shape. Coat an 8 cup casserole dish with vegetable spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high heat, heat wine to
a simmer, add onion. Cook, stirring for 3 minutes. Add celery, carrots, bell pepper, green beans, and peas. If mixture starts to dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low. Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes. Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly whisk the liquid mixture into the saute'. Sauce will start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring constantly until filling is thickened. Remove from heat and pour into prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.
How To make Vegetarian Pot Pie's Videos
Vegetable pie with puff pastry recipe | Vegetarian Pot Pie | Potato and Veggie puff pastry pie
Have a go at this mouth-watering potato and vegetable pie! There’s loads of fun to be had here and is a pretty impressive dish to pull out the oven and serve to friends and family. What's great is this dish can be adapted to seasonal veg so you can really make it any time of the year! So what are you waiting for!
Here is everything you will need:
1 tsp salt
1 tsp pepper
1 tbsp mixed herbs
1/2 tsp paprika
Cheese (as much as you like!)
1 green bell pepper
1 orange bell pepper
1 cup sweetcorn
2 green chilies
2 tbsp margarine
1 tbsp chives
1 puff pastry roll
1/4 cup of milk
4 medium boiled maris piper potatoes
3 small boiled carrots
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Tags: Vegetable pie, Vegetable, Pie, Vegetable pie recipe, Vegetable pie recipe Indian style, Vegetable pie tasty, Vegetable pie recipe easy, Vegetable pie with puff pastry, Vegetable piece, Vegetable pie filling recipe, Vegetable pie Jamie Oliver, a Vegetable pie without an oven, Vegetable pie with shortcrust pastry, Vegetable pie Indian style, Vegetable pie crust recipe, Vegetable pie recipe without an oven,
Vegetable Pot Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 671
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vegan chicken pot pie ???? ????
Chick’n pot pie might be the best cozy comfort food for the winter time. And all you need is one pan! Full recipe is on the blog if you want to give it a try. ????
#veganchef #veganrecipes #nourishing #homemadefood #veganfoodshare #comfortfood
BEST VEGAN CHIKN POT PIE RECIPE 2020
VEGAN CHIKN POT PIE RECIPE 2020
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VEGAN POT PIE RECIPE:
FILLING AND CRUST:
3-5 red potatoes
1 pack of puff pastry
1 cup of raw carrots chopped
2 cups broccoli
2 cups baby portobello sliced
2 cups veggie stock or broth
4 tbsps of flour
1 can of coconut milk (unsweetened)
1/2 cup roasted corn
1 can of jackfruit (chop or shred it)
1tbsp cooking oil
1/2 stick of vegan butter
1 whole yellow onion
3 stalks of celery
4 clove of fresh garlic (chopped or minced)
SEASONINGS:
1/2 tsp black pepper
1tsp garlic powder
1 tbsp smoked paprika
1 tsp salt
1/2 tbsp adobo (all purpose seasoning)
1/2 tbsp chicken flavor seasoning
1/2 tbsp dry thyme
1/2 tbsp oregano
1 tbsp mushroom seasoning
1 tbsp fresh parsley
Toss in over for 25-30 min on 400 degrees
#veganpotpie #veganrecipes #ghettovegans
VEGAN CHICKEN POT PIE | Mary's Test Kitchen
This double crusted vegan chicken pot pie tastes like the traditional version but is completely plant-based. With its creamy filling and tender and flaky crust; this is one veganized recipe that the whole family can enjoy.
Thanks to everyone who voted on making this a double crusted pie instead of just the traditional version of top pastry only. A proper pie is just more fun!
---TIMESTAMPS---
0:00 Introduction
0:56 Make Vegan Double Crust Pie Crust Dough
4:56 Prepare Vegan Pot Pie Filling Ingredients
6:10 Cook Vegan Chicken Pot Pie Filling
8:55 Roll Out Dough
10:41 Fill Bottom Crust
12:37 Bake
12:53 The Vegan Chicken Pot Pie Reveal
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Veggie Pot Pie - Vegan Comfort Food
Learn how to make these delicious veggie pot pies! These are the ultimate vegan comfort food, perfect for the holidays! Christmas is coming up, and these would be amazing to serve your vegan guests and family :)
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There are many notes at the bottom of this page. Pls see below for tips.
Festive vegan vegetable pot pie
For the crust
Ingredients:
600g flour
9-10 tbsp cold water
250g cold cubed butter vegan
1/2 cup smooth coconut whipping cream room temperature
Pinch of salt.
Alternatively you could skip making a homemade crust and buy some store bought puff pastry if you wish.
For the filling:
2 cups pre- cooked potatoes cubed
3 cups pre- cooked chopped carrots
1 1/2 cups frozen green peas
2 cups vegan broth (store bought or homemade)
4 tbsp vegan butter
4 tbsp all purpose flour
3 heaping tbsp coconut cream for sauces
2 tbsp dried thyme
Salt to taste
Pepper to taste
1 tsp Nutmeg
1 tsp Cinnamon
Makes 7 muffin sized pot pies.
If you are baking in ramekins, makes 4 large pot pies
Directions
For the crust:
Add the flour, cold cubed butter, room temperature coconut cream to a bowl and mix with your hands. Squeeze the butter and flour between your fingers until you achieve a texture resembling course crumbs. This coconut cream should contain 85% coconut, and 15 % from water. Mix again with your hands. Add the ice cold water and knead just until you are able to form a dough ball. cover in plastic wrap. Place in fridge for 1 hour or overnight. I prefer letting the dough rest overnight as its much easier to work with.
For the filling:
Place butter to a saucepan until melted. Add the flour and whisk until combined. Add the broth and Cook for 5 minutes whisking continuously, making sure there are no lumps. Add the Spices. YOu’ll notice that the mixture will start to thicken as you cook it. Add in the pre-cooked potatoes, pre-cooked carrots, and frozen peas. Cook for a couple of minutes. Once you see that the sauce is thick enough add the coconut cream for extra creaminess. Mix and turn off heat. Let the filling cool. Once cooled, roll out your dough and place into the ramekin or muffin tray. Place the filling inside and cover the top with more dough. Make sure you don’t have a lot of excess dough around the pie as those parts will be undercooked. A Thin dough is best. Brush the top of your pie with butter. Coconut oil does not brown your crust even though I suggested it in the video. I was wrong. Try butter, or oil.
Place in oven at 180 degrees celsius for 40 min - 1 hour. I had my oven setting on Fan. A thicker dough will call for longer baking time, a thinner dough should take up to 40 min.
* Notes -
You can use store-bought vegan broth or make your own by placing the chopped potatoes, chopped carrots, and onion in a baking dish with enough water to cover the vegetables. Cover with foil and let bake for an hour. Once tender separate vegetables from water. The water that is left over will be used as broth. Add flavouring to your broth.
* cook vegetables until the mixture becomes rich and thickens up. If you're using high heat it can become thick quite quickly, perhaps even in 3-5 minutes. It all depends on your stove. I used a portable stove top and. It took 10 minutes for my sauce to thicken.
* When you roll out the dough make sure you roll it out thin. I noticed that when the dough was too thick especially on the sides of the pie where you pinch the pie together, it didn’t cook well enough, so cut off any extra bits that will bulk your pie on the sides.
* It terms of browning the tops of your pie, in my experience coconut oil doesn’t work even though I suggested it in the video.You can try yellow butter, vegetable oil, or maple glaze.
#potpie #veganrecipe #veganrecipes