This plant-based vegetable pot pie boasts a simple whole wheat crust, creaminess without dairy, flavor from a mixture of herbs & seasonings, and legumes providing an anti-inflammatory powerhouse.
Pot Pie [Vegan]
For the Crust:
- 3 cups whole wheat pastry flour
- 1/2 teaspoon salt*
- 2 teaspoons dried rosemary
- 1/2 cup avocado oil (or other neutral high-heat oil)
- 1 to 1 1/4 cup unsweetened & unflavored non-dairy milk
For the Filling:
- 1/2 yellow onion, chopped
- 1 carrot, chopped
- 1 cup frozen peas
- 1 cup frozen, organic corn
- 1/2 teaspoon salt**
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 cup whole wheat pastry flour
- 1/2 cup white wine
- 2 cups vegetable broth
- 1, 15 ounce can white, cannellini, or navy beans
- 1 teaspoon lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoons dried parsley
- Start by making your crust.
- In a large mixing bowl, whisk together 3 cups flour, 1/2 teaspoon salt and 2 teaspoons dried rosemary. Using a large fork, add the oil and mix. Little balls/globs of dough will start to form. Add 1 cup of non-dairy milk and mix until a dough starts to form (you may have to switch to a wooden spoon at this point to mix). If needed, add 1 tablespoon of non-dairy milk to the bowl until a dough forms. The dough is perfect when it is slightly sticky, pulls away from the sides of the bowl, but does not stick to your fingers.
- Pat the dough into a ball. Divide in two. Press each half into a small, fat disk. Wrap separately in plastic wrap or wax paper and refrigerate for at least 30 minutes, but preferably 1-hour (or up to 3 days).
- While you chill the crust, start by making the filling and preheat the oven to 425 degrees.
- Set aside your 9” pie pan or 4 ramekins.
- Heat a large skillet over medium-high heat. Once hot, add 1/2 diced yellow onion. Saute the onion until golden and translucent, about 5-7 minutes. Add 1 tablespoon of water or vegetable broth at a time, if onion starts to stick.
- Next, add the carrots (1 chopped), peas (1 cup), and corn (1 cup). Cook for 2 minutes. Add ½ teaspoon salt, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon dried rosemary, and ¼ teaspoon black pepper. Mix until well combined. Cook for 1 minute.
- Whisk in the 1/4 cup whole wheat pastry flour until there are no lumps (this will lightly coat the mixture and allow for thickening). Add in 1/2 cup white wine and 2 cups vegetable broth. Add the beans (1, 15 ounce can) and mix until well combined. Bring the mixture to a low boil.
- Once boiling, reduce heat to simmer and simmer for 10 minutes and until mixture thickens (the filling will also thicken a little more in the oven).
- While the mixture is simmering, get your pie crust from the fridge. Depending on your preference for crust, you can make a pot pie with a bottom and top crust, or just a top. If you prefer a top only, keep refrigerating or freeze the 2nd half for later use.
- To assemble crust, roll each piece to about 1/4 - 1/2 inch thick -- in the shape of your pie pan or ramekins. If making a double crust, add one crust to the bottom of the pan. Puncture a few holes in the crust with a fork. Par-bake this crust for 7-10 minutes in your pre-heated oven.
- While the bottom crust is par-baking, finish the filling by adding 1 teaspoon lemon juice, 2 tablespoons nutritional yeast, and 2 teaspoons parsley. Taste test and add any seasonings to your preference.
- Once the crust is par-baked, add the filling. Cover with the remaining crust over the filling. Use a small knife to cut a few vents through the dough.
- Bake for 20-30 minutes, until the crust becomes golden brown.
- Let the pot-pie cool for 5-10 minutes before serving.
**Salt addition is dependent on your taste preference and what type of vegetable broth you use.