Vegan Veggie Pot Pie Recipes

1-HOUR VEGAN POT PIES

Steps:

• Preheat oven to 425 degrees F (218 C).
• Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
• Add the flour and stir with a whisk, then slowly whisk in the broth.
• Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
• While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
• Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
• Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
• If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

VEGETABLE POT PIE (VEGAN)

Steps:

• Steam potatoes, carrots, and onion until tender.
• Add vegetable protein and peas. Mix lightly.
• Place this mixture in a casserole dish and set aside.
• Combine Cream Sauce ingredients in a bowl.
• Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• Pour Cream Sauce over vegetables in casserole dish.
• Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
• Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
• Roll out between two sheets of wax paper.
• Cover vegetables and cream sauce in casserole dish with pie crust.
• Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

VEGAN VEGGIE POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

VEGAN VEGETABLE POT PIE

Steps:

• In a large bowl, combine all of the dried ingredients for the crust.
• Stir with a fork while slowly drizzling in the olive oil.
• Then, ¼-½ c at a time, pour in the water and knead by hand until you get a firm, moist dough.
• Form into a ball, set it in a bowl and chill it in the refrigerator.
• While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
• Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
• When the last of the flour is in, the broth should be much thicker.
• Turn off the heat and set aside.
• Take the dough out of the refrigerator and lightly dust the work surface with flour.
• Split the dough in half (slightly bigger chunk for the bottom crust).
• Roll out the dough until it's 2-3 inches wider than the pie plate.
• Lightly coat the plate in oil and dust with flour.
• Lay the crust in the plate and make sure it is evenly covering the plate.
• Put the frozen vegetables into the pie in an even layer.
• Cover with the gravy and sprinkle with the seasonings.
• Roll out the rest of the dough and cover the pie.
• Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
• Make a few puncture holes in the top of the crust to vent any steam.
• Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
• Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
• Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.