Vegetable Pot Pie
This was worth a post. Can be changed to any vegetables that suit your fancy. Pot pies must be among the least photogenic foods, so I snagged a few pictures that seemed to do the dish justice. D ate two generous servings. Served with a salad. As written, this is not vegan.
Credit: Fat Free Vegan
egg, divided
1 recipe for double-crust, deep dish pie
3 tablespoons olive oil
5 TBSP butter
1 onion, chopped
3 small carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced thin
2 cloves garlic, minced
2 cups frozen broccoli florets and pieces
1 cup frozen green beans
1/2 cup frozen peas
3 cups vegetable broth
1 tsp salt
1 tsp ground black pepper
4-5 TBSP cornstarch
2 TBSP soy sauce
Preheat oven to 350 F. Divide the egg, discarding the yolk or using it for another purpose. Prick the bottom pie crust only with fork in a few spots and, using a pastry brush, coat the crust lightly with egg wash. Pop the bottom crust in the oven for a few minutes until it begins to take the slightest golden color and burble a little on the surface. Keep in mind, you are not wanting to cook it completely, so watch closely. I do this with almost all of my pies. It helps to insure that the bottom crust doesn't get soggy.
While that is partially baking off, heat your oil in a large skillet or saucepan over medium heat. Cook onions, stirring frequently, until they begin to soften. Add butter pats as necessary. Stir in carrots, potatoes, celery and garlic to the onions. Add in broccoli, green beans, and peas, continuing to stir. You want your onions to become translucent and start to carmelize, your vegetables should be nearing fork tender, with just the slightest crispness. If any vegetables look especially unweildy, remove them from the pot and cut them to maneagable bite-size before adding them back in. Add the vegetable broth, reserving a 1/4 cup. Bring to a boil, then turn heat down to a high simmer. Season with salt and pepper.
Increase oven heat to 425. In a small bowl, mix the cornstarch, soy sauce, and remaining 1/4 cup broth until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens. You'll want it to look a little like the photo below.
Pour your filling into the partially baked bottom crust. Cover with the top pastry crust and cut a small vent or two in the pastry, discarding the raw dough pieces. Seal and flute the edges of the pastry. Place the pie on a rimmed cookie sheet. Bake completed pie in the preheated oven for 30 minutes, or until the crust is light brown. Enjoy!
ETA: I did have enough filling for one pie and half of a small baking dish. Cooked them separately.
Credit: Vegan Splendor
Credit: Fat Free Vegan
egg, divided
1 recipe for double-crust, deep dish pie
3 tablespoons olive oil
5 TBSP butter
1 onion, chopped
3 small carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced thin
2 cloves garlic, minced
2 cups frozen broccoli florets and pieces
1 cup frozen green beans
1/2 cup frozen peas
3 cups vegetable broth
1 tsp salt
1 tsp ground black pepper
4-5 TBSP cornstarch
2 TBSP soy sauce
Preheat oven to 350 F. Divide the egg, discarding the yolk or using it for another purpose. Prick the bottom pie crust only with fork in a few spots and, using a pastry brush, coat the crust lightly with egg wash. Pop the bottom crust in the oven for a few minutes until it begins to take the slightest golden color and burble a little on the surface. Keep in mind, you are not wanting to cook it completely, so watch closely. I do this with almost all of my pies. It helps to insure that the bottom crust doesn't get soggy.
While that is partially baking off, heat your oil in a large skillet or saucepan over medium heat. Cook onions, stirring frequently, until they begin to soften. Add butter pats as necessary. Stir in carrots, potatoes, celery and garlic to the onions. Add in broccoli, green beans, and peas, continuing to stir. You want your onions to become translucent and start to carmelize, your vegetables should be nearing fork tender, with just the slightest crispness. If any vegetables look especially unweildy, remove them from the pot and cut them to maneagable bite-size before adding them back in. Add the vegetable broth, reserving a 1/4 cup. Bring to a boil, then turn heat down to a high simmer. Season with salt and pepper.
Increase oven heat to 425. In a small bowl, mix the cornstarch, soy sauce, and remaining 1/4 cup broth until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens. You'll want it to look a little like the photo below.
Pour your filling into the partially baked bottom crust. Cover with the top pastry crust and cut a small vent or two in the pastry, discarding the raw dough pieces. Seal and flute the edges of the pastry. Place the pie on a rimmed cookie sheet. Bake completed pie in the preheated oven for 30 minutes, or until the crust is light brown. Enjoy!
ETA: I did have enough filling for one pie and half of a small baking dish. Cooked them separately.
Credit: Vegan Splendor