Wednesday, January 4, 2012

Vegan Vegetable Pot Pie


Ahhhhh... comfort food. Winter screams comfort food, doesn't it? And this is something I've been missing... pot pie. I use to love chicken pot pie. I remember eating it with delight as a kid and that continued well into my adulthood. So I thought I'd try making a vegan version. My family liked it and so did I!!

It was fun to make, and if you buy pre-cut or frozen vegetables it goes together easily. If you've never used phyllo dough, don't let that get in the way. Just follow the directions on the package. If a sheet or two breaks in the process, don't worry, no one will know... but you could substitute the phyllo for a vegan pie crust if you like. 

Vegan Vegetable Pot Pie

This recipe can be made in ramekins. If you do that, it should make at least four individual servings.?? 

Filling:
2 T olive oil
1 C onion, diced
1 C celery, diced
1 C carrot, diced
2 cloves garlic, minced
1 C cauliflower, diced
2 Russet potatoes, cubed small
3 T flour
2 C vegetable broth
1 vegetable bouillon cube
1 bay leaf
1 sprig of thyme
1 C frozen green beans
1 C frozen corn kernels
garlic powder
celery salt
1/2 t salt
freshly ground pepper

Crust:
10 sheets of phyllo dough, you'll use 1/2 of a package
Earth Balance 

Preheat the oven to 350 degrees. Heat the olive oil in a large saute pan. Add the onion, celery, carrot and garlic and saute until the onion is translucent. Add the cauliflower and russet potatoes and continue to cook for 5 - 10 minutes. Stir often so the vegetables don't stick to the bottom of the pan. Add the flour and stir it into the vegetables. Once fully incorporated, add the broth and bouillon and scrap all the bits off the bottom of the pan. Add the bay leaf, thyme, greens beans, corn, garlic powder, celery salt, salt and pepper and simmer on low, stirring often, for 20 - 30 minutes.

In a small bowl, melt some Earth Balance and get the phyllo out of the refrigerator. Once the vegetables are done, remove the bay leaf and sprig of thyme, and pour into a  9" X 13" pan. Lay a single sheet of phyllo on top of the vegetable mixture and brush with Earth Balance. Place another sheet on top of that brushing it with Earth Balance. Repeat the process until all the sheets are used. Brush the top of the last piece with Earth Balance and put the pot pie in the oven. Bake for 30 minutes or until it is golden and the mixture is bubbling up around the edges. Let it sit a few minutes before serving.

Note: The picture is not mine.

7 comments:

Kathy said...

That looks absolutely fabulous. I need to get busy and copy some more of your delicious recipes!

thevegantummy said...

Hi!

Give this a try and let me know what you think. Gary and Allie liked it.... that's good, but I know it can be improved.

:-)

MyRedSandals said...

I tried this and it was very yummy!

thevegantummy said...

Hello again My Red Sandals!!

I'm so happy that you liked the recipe. It's always nice to hear from people that have comments about my posts. Thank you very much for taking the time!! Have a great day!

:)

Unknown said...

I just made this tonight for dinner; the house smelled wonderful while it was baking and we all sat unusually quiet at the table devouring every last bite on our plates. It was WONDERFUL, thanks for posting this awesome recipe!!

brooke said...

This is so good! I was looking for an easy vegetarian pot pie recipe, found this on interest and it was perfect. I made a couple of changes - because we're not vegan I added a little milk to make it more of a cream sauce, and also added mushrooms. but other than that I followed it exactly :)

I made it again tonight and added brussels sprouts and reduced the film dough by about half - we all liked the filling best anyway. It's in the oven and the house smells delicious!

Ranitk said...

Yummy! You can make the sauce a bit more creamy and "cheesy" vegan cheesy that is by making a bachemel sauce. You simply put some earth balance into a sauce pan, melt and add some flour until is makes some crumbles in the pan. Then slowly add some vege brothand salt and white pepper stir constantly until thick and creamy. Add this to the vegetables and top with phyllo. Fabulous!!!!!