Saturday, November 19, 2011

Vegan Thanksgiving Recipe #1: Vegetable Pot Pie

This will be our main dish for our Vegan Thanksgiving! For a healthier version, skip the crust.

1 medium onion, diced up
5 carrots, peeled and diced
5 potatoes, washed, peeled, and diced into 1/2-inch chunks
1 tsp dried parsley
1/4 tsp ground thyme
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups vegetable broth
1 cup frozen peas
Extra Virgin Olive Oil, divided—3 tbsp, 2 tbsp
1/3 cup gluten-free flour mix (or sweet rice flour or potato flour)
1 cup soy milk

Optional :
3/4 teaspoon dried oregano
1 cup baby lima beans 

1 cup gluten-free flour mix
3/4 tsp sea salt

1 ¼ tsp baking powder 
1 cup soy milk

Prep work first! Prep the potatoes and the veggies. Clean, peel, and dice them.  Then, mix 3 tablespoons EVOO and add spices.

In large, deep skillet, heat 3 tablespoons oil & add onions, carrots, potatoes, parsley, thyme, sea salt, and pepper.  Allow to cook on medium-low or medium heat until veggies are softened.  About 10-15 minutes.

Then put the veggies mix into a bigger pot, then add the vegetable broth and bring to a boil.  Allow mixture to simmer for 2 minutes, then add peas & cook until tender (about 5 minutes.)

Preheat oven to 375.  In a saucepan, mix the 1/3 cup flour & 2 tablespoons oil until blended & heat on medium-low a minute until thickened.  Add the soy milk gradually to make a white sauce. When the mixture is almost thickened, add to the veggies mix.  When mixture is thickened nicely, pour into a greased casserole dish or pie plate.

In same saucepan as used before, whisk together flour, salt, baking powder. Gradually add in the soy milk to make the crust. Pour over top of filling in casserole dish or pie plate.  Even out the topping with a spatula, note quite going to the edge of the dish (leaving this space allows venting). **We usually end up making twice the pie crust to spread around because we love the extra crust! Place pot pie into oven and bake for 55+ minutes or until crust is lightly browned.

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