Vegetable Pot Pie Easy Recipe Vegan Whole Food

Nil tastes better than a pipe hot vegan pot pie when the atmospheric condition gets chilly. As a kid, my mom used to purchase frozen pot pies, which weren't vegan. Only, I remember the comfort a pot pie brought later playing in the snow or on a cold winter evening. This vegan pot pie recipe is one of my family unit'due south favorites, and then if you are trying to get the kids on board, this recipe is a keeper.

Whenever I plan meals, I e'er consider my family and guests and the weather condition. Normally, I make Vegan Mushroom Wellington or my Vegan Meatloaf when information technology's common cold, but I wanted to endeavor something new. And, when I try something new, I have to practice and make sure it'southward just right earlier I feed my hungry crew.

What ingredients are in the best vegan pot pie?

Marinated mushrooms

• Mushrooms
• Garlic
• Soy sauce or Tamari
• Liquid smoke (I used hickory flavor)

Pot pie filling

• Xanthous  or white onion
• Garlic
• Celery
• Carrots, diced (frozen or fresh)
• Green beans (frozen or fresh)
• Peas (frozen or fresh)
• Corn (frozen or fresh)
• Chopped kale (or greens of pick)
• Cannellini beans
• Thyme (fresh preferred but dried works ½ teaspoon if using dried)
• Rosemary (new preferred)
• Dry white wine (a vegan variety)
• Organic vegetable goop
• Flour (gluten-free or regular; I used chickpea flour)
• Infant gold potatoes, peel on and cutting into cubes
• Bay leaves
• Bounding main salt, more to taste
• Fresh footing  black pepper

Marinating and cooking the mushrooms beginning

Fifty-fifty though the mushrooms can be added to the pot of goodies, I propose marinating the mushrooms and cooking them separately to give them a firmer structure. As a result, the mushrooms as a meat component.

However, the remainder of the recipe all cooks in one pot, which makes for like shooting fish in a barrel cleanup. And who doesn't love easy cleanup?

How to brand an oil-free roux

To thicken the mixture, I  made an oil-gratis roux. Although roux is generally fabricated with butter or oil and flour to thicken soups and stews, fortunately, roux can easily be fabricated without both. By just calculation small amounts of gluten-gratis flour or regular flour into the vegetable cooking, the roux is fabricated without added fat.

And so, slowly add the vegetable broth, stirring until the flour is absorbed into the vegetables.

Preparing the oil-free pie chaff

To top each vegan pot pie with a crispy crust, you starting time take to ringlet out one sheet of vegan mucilaginous dough. If you are looking for an oil-free option, try my Oil-Complimentary Pizza Dough or use a vegan pastry dough establish in the freezer department of your grocery store.

Still, the store-bought dough is not oil-free, so I recommend making your own.

The size of the dough topper depends on the size and shape of your pot pie dishes. I plan to use private ramekins for this detail vegan pot pie recipe. Every bit a consequence, I roll out the dough and cut circles ½ inch larger than the opening in my ramekins.

Additionally, the pot pie can exist cooked on a pie plate with a large unmarried dough topper (besides ½ inch larger than the plate itself). Or, feel free to melt in a foursquare casserole dish, always mimicking the shape of the dish and making the dough ½ inch larger than the original dish.

Vegan shop-bought puff pastry

• Wholly Wholesome Organic Pie Dough
• Pepperidge Subcontract Frozen Puff Pastry
• Orgran Gluten-free Pastry Mix
• Pampas Puff Pastry Sheets
• Jus-Rol Puff Pastry

Cooking vegan pot pies

Because I mostly repast prep everything, vegan pot pies are no different. The filling, for instance, can be prepared ahead of time. Similarly, the dough also can be fabricated and fifty-fifty frozen to use for a variety of recipes.

Furthermore, whatever time I have extra dough, I enjoy using mini cookie cutters to add pretty shapes for any occasion to add to the summit of the vegan pot pies.

Additionally, I castor each pot pie with oat milk right earlier baking to raise the browning of the dough.

So, the adjacent time you lot are craving a piffling condolement food, requite this vegan pot pie recipe a try.

FAQs

Is Amy's Frozen Vegetable Pot Pie vegan?

• Yep, Amy'south Frozen Vegetable Pot Pie is vegan-friendly. It is fabricated with organic vegetables and tofu. The chaff is also dairy-gratis. Simply it contains oil.

Tin Vegans eat puff pastry?

• Yes, vegans tin can eat puff pastry every bit long equally vegan-friendly ingredients. Always check the label and watch out for ingredients similar butter and oil, following an oil-free plant-based plan.

If you lot love vegan condolement food, requite these recipes a try.

• Chicken Pot Pie Noodles
• Bruschetta Pasta
• Buffalo Chicken Pasta
• Vegan Cajun Pasta
• Veggie Stuffed Shells
• Meatloaf Meatless Lentils!
• Vegetarian Bolognese
• Creamy Mushroom Recipe
• Mushroom Wellington

Vegan Pot Pie

Plunge through the crispy chaff of this oil-gratis vegan pot pie full of vegetables in a thick, flossy, and savory vegan gravy fabricated without basics or plant milk. This vegan pot pie recipe is the perfect holiday meal or condolement nutrient on a cold evening.

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Entrees

Cuisine American

Servings six servings

Calories 369 kcal

MUSHROOMS

• ▢ eight ounce mushrooms cut into ½-inch pieces (or mushrooms of choice)
• ▢ 2 garlic cloves minced
• ▢ ii teaspoons soy sauce or Tamari
• ▢ 1 teaspoon liquid fume I used hickory flavour

Pot Pie FILLING

• ▢ 1 medium yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ ½ cup celery diced
• ▢ ½ cup carrots diced (frozen or fresh)
• ▢ ½ cup green beans frozen or fresh
• ▢ ½ cup corn frozen or fresh
• ▢ fifteen ounces cannellini beans drained and rinsed
• ▢ ane teaspoon thyme fresh preferred but stale works ½ teaspoon if using stale
• ▢ ½ cup dry white wine a vegan variety
• ▢ 3 cups organic vegetable goop
• ▢ ½ cut fresh or frozen peas
• ▢ 2 cups chopped kale or greens of selection
• ▢ ⅓ cup whole wheat flour gluten-complimentary or regular
• ▢ 2 cups baby golden potatoes peel on and cut into quarters (equal sized pieces are important for even cooking)
• ▢ two bay leaves
• ▢ one teaspoon sea salt more to taste
• ▢ 2 teaspoons fresh ground black pepper
• ▢ two springs fresh rosemary chopped

MUSHROOMS

• Cut mushrooms and marinate them for at to the lowest degree thirty minutes

• In a split pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking

• Remove mushrooms and set up them aside

POT PIE

• Pre-heat oven to 400 degrees

• Sauté onion and garlic until onions are translucent, near 2-3 minutes.

• Add celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.

• Sauté for almost 5-seven minutes or until veggies are tender.

• Add wine and turn heat upward to medium-high.

• Cook vino downward by turning down the heat and simmering for about three-v minutes, stirring often.

• To make an oil-costless roux, sprinkle flour over veggies slowly, constantly whisking for 30-threescore seconds.

• Stir in broth and beans, and add together rosemary and bay leaves

• Add pre-cooked mushrooms

• Bring to a boil, cover, and and so reduce to simmer for about 25 minutes, until potatoes are tender.

• Discard bay leaves.

• Add together kale into the hot pie filling and stir until it wilts.

• Gustatory modality for seasoning and add salt and pepper to taste

• Cook for 3-4 minutes and remove from heat.

• Now fill oven-safety ramekins with pot pie filling.

• Using the thawed oil-free dough or puff pastry, cut dough into circles ½ inch larger around the circumference of the ramekins or any dish you programme to employ

• Place one circle over each ramekin.

• Using extra dough, use a cookie cutter to add a unique shape (this step may be skipped)

• Secure dough around the elevation, and using a pocketknife, cut four slits into the height of each dough circle to vent the pot pies before cooking.

• Place in a 400-degree oven for 30-35 minutes until the dough is brown and crispy.

Even though the mushrooms can be added to the pot of goodies, I suggest marinating the mushrooms and cooking them separately to give them a firmer structure. As a result, the mushrooms every bit a meat component.

Yet, the rest of the recipe all cooks in one pot, which makes for easy cleanup. And who doesn't love easy cleanup?

Calories: 369 kcal Carbohydrates: 73 thou Protein: 15 g Fat: iii g Saturated Fatty: one thousand Polyunsaturated Fatty: 1 yard Monounsaturated Fat: 0.ane chiliad Sodium: 1630 mg Potassium: 726 mg Fiber: 10 m Sugar: 9 thousand Vitamin A: 4433 IU Vitamin C: 43 mg Calcium: 140 mg Iron: 5 mg

Let us know how it was!

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what nosotros eat & how we live determines our health & the preservation of our planet! 🙂

wetzelplousee1943.blogspot.com

Source: https://www.kathysvegankitchen.com/vegan-pot-pie/

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