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
Vegan Pot Pie - Easy After Work Recipe
Let's make a vegan pot pie. This is a super easy recipe for after work plant based dinners. Start to finish, takes about an hour until it's on your plate. This recipe uses easy to find ingredients too. If you'd prefer to make your own dough, feel free (I do most times!), and you can change up the vegetables if you like too. This particular recipe uses frozen veggies, a premade Pillsbury dough, and a cashew cream based sauce. Yes, it's a little more fat than I generally prefer, but... sometimes you have to get dinner on the table... fast!
Ingredients:
1/2 Cup Plant Protein Strips:
1 teaspoon Chicken Broth Mix:
1 Can Crescent Dough Sheets
Sauce:
1/2 Cup Cashews:
1/2 Cup Soy Milk:
2 teaspoons Thyme:
2 teaspoons Sage:
Black Pepper to Taste
1 teaspoon Salt
2 Cups Frozen Mixed Vegetables
Lightly Spray with Oil
(you can reduce the amount of Thyme and Sage if you prefer)
Bake at 375 F for 25 minutes
6 x 8 Glass Cooking Dish:
Vitamix Blender:
Bamboo Salt Box:
Blender Spatula:
Dough Scraper:
Oil Sprayer:
Heat Resistant Gloves:
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Vegetable Pot Pie | Sanjeev Kapoor Khazana
A healthy and nutritious pot pie stuffed with numerous vegetables.
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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
Vegan Pot Pie
Pot pie is comfort food at its finest! This vegan version uses chickpeas instead of chicken. Loaded with veggies, herbs, and savory flavor. This is one of the signature dishes that I love to make for family dinner parties. Everyone loves it - even the meat-eaters.
Find the printable recipe here + tips and FAQs:
Ingredients
- vegan pie crust (double crust)
- ¼ cup vegan butter
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sage
- ½ tsp thyme
- ⅓ cup flour
- 1½ cups vegetable broth
- ¾ cup oat milk - or any unsweetened non-dairy milk
- 1 large carrot - peeled and chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 1 large potato (peeled and cubed)
- 1 can chickpeas (drained and rinsed)
- salt and pepper to taste
Instructions
- Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
- Whisk in the vegetable broth and milk.
- Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.) Season with salt and pepper to taste.
- Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
- Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush the crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
- Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn.
Notes
- My favorite kind of potato to use is Yukon gold.
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Best Vegetarian Pot Pie Recipe
Best Vegetarian Pot Pie Recipe
This pot pie is loaded with hearty vegetables for a comforting and delicious dish that happens to be vegetarian-friendly. Our easy veggie pot pie recipe can even be made vegan and gluten-free!
GET THE RECIPE by clicking the link below:
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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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