Veggie Pot Pie
Sometimes you want some serious comfort food and this recipe fits the bill! This veggie pot pie was so damn delicious and simple that I had to share it with you.
The use of store-bought vegan pastry and veggies that I always have on hand made it super easy to put together this ultimate comfort food dish. If making pastry is your thing then totally go for it. Life in the tropics can be quite unforgiving when it comes to making pastry from scratch so store-bought is where it is at for me! Just make sure to check your brand of pastry to make sure it is vegan-friendly. If you aren’t following a plant-based diet then use whatever pastry you fancy.
Whilst your pastry is getting to the right temperature for you to put it into your pie dish you can work on the filling for this hearty meal. In a large pot or saucepan make a roux with some vegan butter and flour which will thicken the sauce for the veggies. Once it has been cooked up and made into a paste add some veggie stock and your choice of unsweetened plant-based milk. Make sure you whisk this all together so there are no lumps in the sauce. To this add some diced potatoes and some diced carrots and let cook until they are fork-tender. Whilst the potatoes and carrots are softening up saute some onion and garlic in a small pan and to this add your peas, mushrooms, kale, and spinach. Add the sauteed veggies to the sauce with the potatoes and carrots and stir to combine. Season with salt, pepper, fresh parsley and thyme and pour it into your prepared pie dish. Top it off with another piece of pastry, seal the edges and pop that bad boy in the oven at 400 degrees for about 35-40 minutes.
Slice it up and enjoy!
The nice thing about this recipe is you can switch out the veggies for whatever you have on hand, you could use frozen veggies, make individual pies and it also freezes well. With all those veggies packed in there, it is also good for you. Hope you enjoy this one as much as my family did!
Veggie Pot Pie
Ingredients
- 2 Sheets Shortcrust Pastry Jus-Roll Brand is Vegan
- 1/3 Cup Plant-Based Butter
- 1/3 Cup Flour
- 1 Cup Vegetable Stock
- 3 Cups Unsweetened Plant-based Milk Almond or Soy works well
- 1 1/2 tsp Dijon Mustard
- 2 Cups Potatoes diced
- 1 Cup Carrots diced
- 3 Cloves Garlic minced
- 2 Cups Cremini Mushrooms chopped
- 3/4 Cups Green Peas
- 1/2 Cup Whole Kernel Corn optional
- 1 Cup Kale chopped
- 1 Cup Spinach fresh
- 1 tsp Thyme fresh minced or 1/4 tsp dried
- 2 tbsp Parsley fresh minced
- Salt & Pepper to taste
Instructions
- If using ready-made pastry take out of freezer or fridge to get to room temperature. Once at room temperature press one sheet into a 9" pie dish. Reserve the other sheet to put on top of the pie once filled.
- Preheat oven to 400 degrees.
- In large pot or saucepan melt the vegan butter over medium heat and add the flour to melted butter. Combine to form a roux (paste).
- To the roux add the vegetable stock, the unsweetened plant-based milk, and the dijon mustard. Whisk together until there are no lumps.
- Add the diced potatoes and carrots to the pot, bring to a simmer and cook until fork-tender.
- In another pan heat a little olive oil and saute the onion and garlic until soft. To this add the mushrooms, peas, and thyme and cook for about 2 minutes.
- Turn the heat off and add the corn, fresh kale and spinach to the pan with the mushrooms and peas. Stir to combine.
- Once the potatoes and carrots are tender add the sauteed veggies and the parsley to the sauce mixture. Season with salt and pepper.
- Pour this mixture into your prepared pie dish. Cover with the other sheet of pastry and seal the edges.
- Bake at 400 degrees for 35-40 minutes or until the pastry is golden brown.
- Slice and enjoy
Notes
"No-Chicken" Salad
