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.
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Vegetarian Pot Pie with Roasted Root Vegetables
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Learn how to make my vegetarian pot pie recipe with roasted root vegetables. This is a wonderful twist on a classic pot pie recipe, flavored with garam masala spice and rich coconut milk. It's also really easy to make it a vegan recipe just by using a vegan brand of puff pastry.
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VEGETARIAN POT PIE WITH ROASTED ROOT VEGETABLES
Serves 4
*For a Printable version Click Here*
INGREDIENTS:
2 ¾ cup (410g) sweet potatoes, peeled and cut into chunks
1 ½ cups (225g) fennel bulb, sliced into thin half moons
¾ cup (110) parsnips, cut into small chunks
2 tbsp (30 ml) olive oil, separated
Salt and Pepper to Taste
½ tsp (2.5ml) Garam Masala spice blend
1 cup (150g) frozen pearl onions
1 15-ounce can (396ml) of “Full Fat” coconut milk (not light coconut milk)
1 ¼ cup (300ml) fresh kale, torn into bite-sized pieces
1 sheet puff pastry (Pepperidge Farm Puff Pastry is approved as a Vegan Product)
1 egg, beaten (OK to omit for vegan option)
1 tsp (5ml) fresh sage, chopped and 3-8 Fresh Sage leaves for garnish
Sea salt
METHOD:
Preheat oven to 450F (225C).
Place the sweet potatoes, fennel, parsnips, 1 tbsp. of olive oil, salt and pepper, and garam masala in a large bowl. Toss to combine.
Transfer vegetables to a large rimmed-lined baking sheet. Roast for 20 minutes. At this stage, they will not be fully cooked, they will continue to soften in the oven when baked in the pot pie.
Heat remaining tablespoon of olive oil in a large Dutch oven. Add frozen pearl onions, cook until onions are golden brown and cooked through. Add coconut milk and simmer until warmed through and all coconut oil is melted.
Add in the roasted vegetables, kale and 1 tsp of chopped sage.
Transfer vegetable mixture to a 9-inch (23cm) pie plate. Top with a sheet of cold puff pastry. Seal the sides of pastry to the pie plate. Trim edges to avoid too much overhang. Pop in freezer for 15 minutes in order for pastry to become very cold.
Brush pastry with beaten egg, place safe leaves decoratively on pastry. Sprinkle sea salt in the center.
Bake for 20 minutes or until pastry is golden brown and puffed up. Serve immediately.
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CREAMY VEGAN BROCCOLI PIE | EASY VEGAN DINNER
There's nothing more soothing that having a big creamy vegan broccoli pie for dinner after a freezing cold winters day. It's very handy knowing most store bought puff pastry is vegan too. If you're looking for an easy vegan dinner that will keep everyone happy you've come to the right place. This dish is timeless and so satisfying, it's saucy, crunchy and feels like a real belly hug. Let us know in the comments if you try it out.
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VEGETARIAN PIE | Delicious Paneer and Peas Pie | PANEER BHURJI RECIPE | Food with Chetna
INGREDIENTS -
2-3 tbsp sunflower oil
1 tsp black mustard seeds
2 onions, finely chopped
2-3 garlic cloves, grated
1 tsp garam masala
1 tsp chilli powder
1 tsp salt
1/2 tsp turmeric powder
1 tsp amchur powder
200 gms frozen peas
450 gms paneer, grated
handful of fresh coriander leaves, finely chopped
600 gms puff pastry
1 egg for eggwash
Preheat the oven to 180 C fan or 200 C.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Biscuit & Vegetable Pot Pie | Sally's Baking Recipes
This hearty vegetable pot pie is served casserole style with a 5-ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower.
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The BEST Chickpea Pot Pie Recipe | Vegan & Grain-Free
Hearty, cozy, and actually kinda healthy, this Vegan Chickpea Pot Pie is the BEST! It has a buttery crust, creamy and chunky veggie filling, and will keep your soul and belly full and satisfied ;) Full recipe here:
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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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