Vegan Savory Pie With Vegetables And Red Bean Puree Recipes

VEGAN SAVORY PIE WITH VEGETABLES AND RED BEAN PUREE

Steps:

• Make the dough: Transfer the flours, the salt and the baking powder to a bowl and stir with a fork. Add the olive oil and stir until the mixture is crumbly. Add the water and the vinegar and mix with the fork until the dough comes together. Don't over mix. Let the dough rest in the bowl.
• Make the filling: Heat a large pan over high heat until very hot and add the mushrooms and the olive oil. Cook the mushrooms until browned, about 5-6 minutes.Reduce heat to medium/high and add the onion, the garlic, the thyme, the bell peppers, the bay leaf, the salt, and the pepper. Stir until vegetables are soft, about 5 minutes and turn off the heat.
• Transfer the potatoes, red beans, olives, parsley, tomato, cumin, green onions, and olive oil to a food processor and process until everything is mixed (you can also skip the food processor and mash everything with a fork for a more "rustic" texture). Mix the red bean mixture with the vegetables.
• Preheat your oven to 390°F (200°C)
• Take two-thirds of the dough and roll it out forming a circle large enough to cover the bottom and sides of a 9-10 inches (25 cm) pie pan. Use some extra flour if needed.Lightly oil the pan and cover with the dough. Fill the pie with the filling and roll out the rest of the dough in a circle large enough to cover the surface of the pie.Brush the sides of the pie with some water and cover with the second circle. Trim the edges and use the trimmings to make some decorations (optional).
• Bake for 50 minutes or until golden brown. For better serving let the pie cool for 20 minutes before cutting it.
• Eat!

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.