I originally fell in love with vegan pot pies after trying to follow this recipe, which was originally on vegweb. However, it inspired me to create my own pie crust recipe, because prepared vegan pie crusts are a pain to find. Also, since so much of the recipe just says “to taste” it’s hard to find the right amounts to make it feasible. I have experimented with all kinds of fillings, but this is my favorite combination (much of which isn’t really on the original recipe). I also have more or less figured out a good proportion for the broth, cornstarch and water, and almond milk but please note that it can vary depending on how big or small the vegetables are.
Basic Vegan Veggie Pot Pie Recipe:
For the crust:
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 1 tsp salt
- 6 tbsp cold Earth Balance
- 6 tbsp non-hydrogenated organic vegetable shortening
- 1/4 cup cold water
For the filling:
- Cauliflower- 1 cup steamed
- 1/2-1 cup mushrooms, sautéed until the juices are released
- 1 zucchini steamed
- 1 yellow squash steamed
- 1 onion, sautéed for about 3 minutes with a bit of oil
- 2 tbsp cornstarch
- 4 tbsp water
- 1 cup veggie broth
- 1 cup almond milk
- 1 tsp garlic powder
- 1/4 tsp cumin
- 1/2 tsp thyme
- 1/4 tsp ground sage
- 4 daiya cheddar slices or 1/2 cup daiya shredded cheddar
For the pie crust:
- Place flours and salt in a food processor. Give it a quick whir to combine together.
- Add 2 tbsp of shortening, quickly pulse, and continue to add the shortening 2 tbsp at a time until you’ve put in 6 tbsp.
- Follow the same method with the earth balance as above.
- With the processor running, open the little opening thing on top and slowly pour in the water.
- Separate the dough into fairly equal halves.
- Smoosh into two round disk shapes, and wrap each in plastic wrap.
- Refrigerate for at least 15 minutes to 2 hours.
For the rest of the pie:
- Preheat oven to 400 degrees F.
- Take out the crust disks from the fridge to soften up a bit depending on how long you placed them in the fridge. If you only placed it in for 15 minutes then just take it out right before you want to use it.
- Prepare the vegetables accordingly. Once each is cooked place in a large bowl.
- Once the oven is heated, roll out one disk of the dough on a flat surface over plastic wrap into a thin circular shape (it’s okay if it’s not perfect) and place over a pie dish. Mould to the sides of the dish, place some slits with a knife into the bottom of the dough, and bake for 5-7 minutes so it isn’t as soft as it was before. Set aside.
- Prepare the broth/gravy. Mix together the cornstarch and water in a small bowl or cup. Set aside and boil together the veggie broth and almond milk and herbs and spices. When hot, add in the cornstarch and water mixture and whisk until this all starts to boil and thicken. Pour over the vegetables in the bowl you set aside and stir to combine.
- Place the Daiya cheddar in the bottom crust.
- Place the veggie and gravy filling inside the crust.
- Repeat the steps you used to roll out the bottom crust and place on top, pinching the sides together. Design a cute decoration out of the slits you cut for ventilation.
- I find it a good idea to place a baking dish under the pie before baking in case things ooze out.
- Bake for 35-40 minutes, checking after 30 minutes to ensure the crust isn’t burning in your oven. If you think you need more time to bake it but the crust is starting to brown around the edges, you can wrap foil around those edges and it will help with that problem.
Made with love!
The filling before it was baked
Happy Friday, everyone!!