Vegan Pot Pie
Try this Vegan Pot Pie recipe, or contribute your own.
Try this Vegan Pot Pie recipe, or contribute your own.
- salt to taste
- 2 bay leaves
- 2 cloves garlic minced
- 1 stalk celery chopped
- 1 small onion chopped
- black pepper to taste
- 1 tsp dried thyme
- 3 tbsp coconut oil
- 1 cup carrots chopped
- 1 small potato diced
- 1/4 cup + 2 tbsp unbleached all-purpose flour
- 4 cups no-chicken or vegetable broth (i made a quick brot
- 1/2 cup unsweetened plain soy milk
- 1 cup frozen or fresh peas
- 2 cups chopped seitan chicken or favourite chicken substi
- 1 package vegan puff pastry
- 2 tbsp vegan butter melted or aquafaba
- Carbohydrate 12.3113084239789 g
- Cholesterol 0 mg
- Fat 10.3896937649293 g
- Fiber 1.89744538851034 g
- Protein 1.00635456768683 g
- Saturated Fat 8.86446329645858 g
- Serving Size 1 1 Serving (90g)
- Sodium 903.576237346464 mg
- Sugar 10.4138630354686 g
- Trans Fat 0.666705089901006 g
- Calories 138 calories
Step-by-step
- Preheat oven to 375F.
- Heat coconut oil in a large saucepan over medium heat.
- Add garlic, onion and a pinch of salt and cook, stirring constantly for 3 mins.
- Add carrots, celery, and potato and saute until tender, about 5-7 mins
- Add flour and mix well.
- Slowly whisk in the broth, then add soy milk and bay leaves and mix well.
- Bring the stew to a simmer and cook until thick, about 5 mins.
- Add peas and veggie chicken, and cook until heated through, roughly 5 mins.
- Taste and adjust salt and pepper to taste.
- Divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
- Roll out the dough and cut into 4 equal pieces.
- Place the dough over your bowl or ramekin and trim off the excess.
- Press the edges slightly.
- Brush the tops of the dough with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.
- Place the bowls onto a baking sheet and bake until the pastry dough is golden brown, roughly 50 mins, check often to avoid burning.
- Allow to cool for a few minutes, then serve immediately.
My Unexpectedly Delicious Vegan Pot Pie Adventure
As a busy working mom, finding time to cook healthy and satisfying meals can feel like a Herculean task. Weeknights are a blur of school pickups, homework battles, and the ever-present need to keep everyone (including myself!) fueled and happy. So, when I stumbled upon this vegan pot pie recipe, I was initially skeptical. Could a vegan pot pie truly satisfy my family's hearty appetites and be quick enough to fit into my already jam-packed schedule? The answer, my friends, is a resounding YES!
I've always loved the comforting warmth of a classic pot pie, but the thought of all that butter and cream was always a little guilt-inducing. This vegan version, however, is a revelation. It boasts all the richness and flavor of a traditional pot pie without the heaviness. The flaky vegan puff pastry is the perfect counterpoint to the savory, vegetable-packed filling. The secret, I think, lies in the careful layering of flavors – the subtle sweetness of the carrots and potatoes, the earthy notes of the celery and garlic, all perfectly balanced by the savory depth of the vegetable broth and "chicken" substitute. I used seitan chicken, but feel free to experiment with your favorite alternative.
The preparation itself was surprisingly straightforward. Even with my limited culinary skills, I managed to whip up this masterpiece without any major hiccups. The recipe is wonderfully adaptable, too. Feel free to add or swap out vegetables based on what you have on hand or what's in season. I've already experimented with adding mushrooms and sweet potatoes for extra depth and flavor.
Beyond its deliciousness and ease of preparation, this vegan pot pie has become a real family favorite. It's a fantastic way to get my kids to eat their vegetables without complaint! The golden-brown pastry crust is always the first to disappear, a testament to its irresistible appeal. And cleanup is a breeze; most of the cooking happens in one pot, minimizing the amount of dishes I have to wash – a huge plus in my book!
This vegan pot pie is more than just a meal; it’s a testament to the incredible versatility of plant-based cooking. It shows that healthy, delicious, and family-friendly food doesn't have to be complicated or time-consuming. It's a perfect example of how a simple recipe can transform a busy weeknight into a moment of comfort and connection. So, give this recipe a try. You won't be disappointed. You might even find yourself making it a weekly staple, just like we have!
Ingredients I used: I followed the recipe exactly as listed, but I did substitute the vegetable broth with a homemade one for a deeper, more nuanced flavor. Also, don't be afraid to experiment with different herbs and spices – a dash of thyme or rosemary would be a wonderful addition!
Tips and Tricks: Make sure your vegetables are evenly chopped to ensure even cooking. Don’t overcrowd the saucepan when sautéing the vegetables; cook them in batches if necessary. And remember, the most important ingredient is love! Put some heart into it, and you’ll taste the difference.
This vegan pot pie is more than just a meal; it’s a testament to the joy of cooking and sharing delicious food with loved ones. It's a recipe for a warm, happy tummy and a happy family. And that's a recipe worth savoring!
