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?
does any one know the calories in a slice of this
Indeed incredible! I followed the recipe pretty much to a T. I did however add some post frozen, fried tofu. Gave it an almost "chikn" pot pie feel. It was however very difficult to not eat half the pie in one sitting. I was very tempted.
This is an amazing recipe that is now going into my regual wheelhouse of everyday cooking! Even my boyfriend who is an intense meat and potatoes guy felt full and satisfied!
It was sooooo good. *_____*
For the extra veggies, we used
2 green peppers
1 onion
2 small crown of broccoli with the stems
1 small bunch of celery
Half a package of gimme lean
5 boullion cubes for broth and taste
We also used vegan puff pastry instead of pie crust but still damn good.
I think the broccoli stems made it a bit bitter though so dont be like us and use broccoli stems.
We also skipped the cheese and this thing was huge. It fitted a 8x11 rectangular pyrex dish. Plenty of delicious leftover.
My husband and I cannot say enough positive things about this recipe. I was able to use my mother's pie dough recipe, and only added sage to the mix of spices, and I love, love, love this!!!! Thanks for sharing this recipe:o)
Made this for my Veggie Son & his Vegan Girl friend. Huge hit even for my meat eating husband! We are still making it. The terrigon, spinach & cheese turn this from good to great! I vary everyting elsebut never forget the cheese, terrigon and spinach.
Made this for my Veggie Son & his Vegan Girl friend. Huge hit even for my meat eating husband! We are still making it. The terrigon, spinach & cheese turn this from good to great! I vary everyting elsebut never forget the cheese, terrigon and spinach.
I just made this for dinner tonight- I'm a new veggie going vegan and this is my very first all-vegan dinner meal I've made!! It was soooooo freaking delicious and my omni mother loves it too! She even went back for seconds(: THANK YOU for this amazing recipe. I am very excited to be vegan now(:
I really liked this recipe. I haven't had a pot pie since I went vegetarian almost 3 years ago. I have been vegan now for coming up to a year, and was craving a pot pie. My husband found this recipe and demanded I make it.
For the veggies I did: carrots, Yukon potatoes, yellow onions, mushrooms, zucchini, peas and spinach.
For the sauce I did: one quart veggie stock, reduced down and thickened with flour, seasonings were veggie bullion, garlic powder, cumin, tarragon, lemon juice (we found it was missing something after adding all the spices, the juice from one lemon brightened this sauce way up!) lots of salt and pepper.
Instead of the crust already in the pie tins I used the pre-made rolled pie dough and rolled it into my own corning ware, lined the bottom with daiya jack cheese, then the pot pie filling, then spinach, then lots more cheese, then the top crust. Baked for about an hour and voila! The most amazing pot pie ever.
Our filling even made enough for two whole pot pies so we baked a second one later on in the week. You can play with this any way you want and vary the veggies and sauce recipe each time. So it will always taste different.
Ahh, vegetable broth, not chicken broth! How do I edit??
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