My cousin Sara and her husband are expecting their first baby! They have both recently dabbled in a vegan/vegetarian lifestyle and said they felt really great! Because they want to continue their journey Sara reached out for some recipes. We talked about how our western plates are the exact same, a meat, a vegetable, and starch. So, what does one do when the meat is not on the plate? We make our veggies come front and center! I hope you love this Sara! Love to all three of you! Can’t wait to see the new bundle!
This, my friends, is the ultimate comfort food. I simply love a good pot pie, and let me tell you this one doesn’t disappoint. The key for me in the one is the pickapeppa sauce. If you’ve never heard of it before it is made from cane vinegar, onions, sugar, tomato paste, sea salt, peppers, raisins, ginger, mango concentrate, cloves, thyme, garlic, black pepper, orange peel. It’s rich and adds a depth of flavor I’ve never seen before. Subsequently, I use it in my vegan gumbo, and it is a game-changer!
The other great thing about a veggie pot pie is that you can use any vegetables that you have on hand! I loved the addition of green beans and parsnips in this recipe! You can make the filling in advance and/or double the filling and freeze the half you don’t use! I also prefer to use fresh herbs if possible!
Savory vegan vegetable pot pie! Loaded with veggies, this is the ultimate comfort food!
- 2 tablespoons vegetable stock
- 1 onion, chopped
- 8 ounces crimini mushrooms, stemmed and quartered
- 1 clove garlic, minced
- 2 large carrots, diced
- 2 parsnips, diced
- 2 medium russet potatoes, peeled and diced
- 2 stalks celery, sliced 1/4 inch wide
- 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
- 3 cups vegetable broth
- 1 cup plant-based milk
- 1 teaspoon kosher salt
- 1 teaspoon dry rubbed sage
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Pinch cayenne pepper (optional)
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons soy sauce
- 1 tablespoon pickapeppa sauce (do not omit)
- 1 pre-made piecrust
2 tablespoons coconut oil and 1 tablespoon maple syrup, mixed
Preheat oven to 425°.
Heat vegetable stock over medium heat in a large cast-iron skillet. Cook onions, mushrooms, and garlic in stock for 3 to 5 minutes stirring frequently. Stir in carrots, parsnips, potatoes, and celery. If the vegetables begin to stick, add additional stock one tablespoon at a time if needed.
Add spices and cook for 2 minutes. Stir in green beans. Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the milk, adding a few splashes at a time, stirring constantly, scraping any brown bits from the bottom of the pan. Add vegetable stock, soy sauce, and pickapeppa sauce. Bring to a low boil.
Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Then turn the heat down and simmer for about 10 minutes, or until vegetables are barely tender. Season with salt and pepper. Remove from heat and let cool for about 5 minutes.
Roll the pie dough into a circle large enough to cover your cast iron pan. Brush the edges of the cast iron with the coconut oil and maple syrup wash, then lay the dough over the top to overhang the sides. Trim the overhang to a 1/2 inch larger than the edge of the pan. Gently press the dough onto the sides of the pan so that it sticks, then brush all over with the remaining wash. With a sharp knife, cut five slits in the top.
Carefully place the cast iron in the oven. Bake until the pie is hot and bubbly on the inside, and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.
- Calories: 467