Saturday, March 10, 2012

Vegan Veggie Pot Pie

This recipe or dish used to be one of my fallback dishes when I was vegan. When I didn't know what to cook I'd go with this staple dish. It's really easy to make and it's too time consuming.

Recipe: Vegan Veggie Pot Pie

2 sheets pie crust (homemade or store bought)
1 Tbsp Olive Oil
2-3 medium carrots, chopped
1/2 cup onion, sliced
1/2 cup asparagus, chopped
1 bakers potato, chopped
2-3 stalks celery, chopped
3/4 cup mushrooms, chopped
1/2 cup frozen peas
1/2 can (14.5 oz) blackeyed peas
1 tsp cumin
2 cloves garlic, minced
1 tsp black pepper
3/4 tsp onion powder
1/2 tsp chili powder

For Sauce:
1/4 cup flour
2 cups soy milk
1 Tbsp olive oil
1 Tbsp soy sauce
1 tsp Cumin
1 tsp garlic salt
pepper to taste
1/4-1/2 cup nutritional yeast

Preheat oven to 375 degrees F.

Place one sheet of pie crust into a pie baking dish. Bake for 8 minutes until slightly cooked. Remove from oven and set aside.

Pour 1 Tbsp oil into a medium skillet. Place carrots, potato and asparagus into skillet. Cook for 5-10 minutes until slightly tender. Add celery, onion, mushrooms and garlic. Cook until veggies are tender 10-15 minutes. Add peas and blackeyed peas, cook an additional 3-5 minutes until heated through. Add Spices and mix.

While ingredients are cooking in skillet or after, make sauce.

Pour 1 Tbsp Olive oil into a saucepan. Heat over medium. When warm, add flour. Stir.

Add 1/2 cup soymilk to saucepan, mix with flour. Continue to add 1/2 cup soymilk at a time until you have added 2 cups. Based on the desired thickness of your sauce you can add more soymilk if you wish.

Add soy sauce and nutritional yeast, mix. Taste and add more spices if desired. The sauce should have a somewhat strong flavor.

Pour sauce into skillet with vegetables, mix. Pour mixture into pie crust that is partially baked. Top with other pie crust. Pinch edges of crusts together. Place 4-5 slices in top of crust to allow venting.

Bake until golden brown, about 35-45 minutes. (Tip: cover edges of pie with foil to avoid over browning. Remove 5-10 minutes before pie is finished baking.)

Remove from oven and cool for 10 minutes. Enjoy!

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