Vegan pot pie puff pastry/ Vegan pie savory
Introduction
Looking for a comforting and hearty meal that's easy to prepare? Vegan pot pie is the perfect dish! Filled with savory vegetables and a creamy, plant-based filling, this pie is both satisfying and delicious. It’s a great way to enjoy a cozy, classic comfort food with a vegan twist. Whether for a family dinner or a special occasion, this simple recipe will be a hit! Let's dive into making this tasty, wholesome dish!
Table
Introduction
How much time can it take
Ingredients
Method
Notes
Conclusion
Nutrition fact
How much time can it take
Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes
Ingredients
For the Filling:
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
2 medium potatoes, peeled and diced
1 cup corn kernels (fresh, frozen, or canned)
1 cup vegetable broth
1 cup unsweetened plant-based milk (like almond or soy)
1/4 cup all-purpose flour (for thickening)
1 teaspoon dried thyme (or your favorite herb)
Salt and pepper to taste
For the Crust:
1 package vegan puff pastry (or 2 if you want a top and bottom crust)
Optional: non-dairy milk for brushing (for golden color)
Method
1. Prepare the Filling:
Cook the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened (about 3-4 minutes).
Add the carrots and potatoes: Toss in the diced carrots and potatoes, cooking for another 5-7 minutes, stirring occasionally.
Add the peas and corn: Once the potatoes are slightly tender, add the peas and corn to the pot. Stir everything together.
2. Make the Sauce:
Prepare the base: Sprinkle the flour over the vegetables in the pot. Stir well to coat everything. This helps thicken the sauce.
Add liquids: Slowly pour in the vegetable broth while stirring to avoid lumps. Then add the plant-based milk and continue to stir. The sauce will begin to thicken as it heats.
Season it up: Add thyme, salt, and pepper. Let the mixture cook for 5-7 minutes, stirring occasionally, until the sauce is thick and creamy.
3. Assemble the Pot Pie:
Preheat oven: While the filling is cooking, preheat your oven to 375°F (190°C).
Roll out the crust: If using puff pastry, roll out one sheet of pastry and fit it into the bottom of a pie dish or baking dish. Trim off any excess around the edges.
Add the filling: Pour the veggie filling into the prepared crust. Spread it out evenly.
Top with another crust: Roll out the second sheet of pastry and place it on top of the filling. Trim the edges and press them together to seal the pie. You can crimp the edges with a fork for a decorative look.
Brush with milk: If you want a golden finish, brush the top of the crust with a little non-dairy milk.
4. Bake the Pot Pie:
Place the pot pie in the oven and bake for about 30-35 minutes, or until the crust is golden brown and puffed up.
Keep an eye on it as it bakes if the edges brown too quickly, you can cover them with aluminum foil to prevent burning.
Once the pot pie is done, remove it from the oven and let it cool for a few minutes before serving. This helps the filling set.
Slice and serve warm. Enjoy your hearty, comforting vegan pot pie!
Notes
For a golden crust, brush with non-dairy milk. Use frozen veggies for convenience. Add herbs and spices for extra flavor. Customize with your favorite vegetables!
Conclusion
These vegan pot pies are more than just a comforting meal—they’re a delicious and satisfying experience. Packed with wholesome ingredients and a creamy filling, they’re perfect for a cozy dinner or a special occasion. Whether you're making it for your family or a gathering, this dish is sure to impress. So grab your ingredients, preheat the oven, and get ready to enjoy a homemade, heartwarming meal!
Nutrition fact
Calories: 350-400 kcal
Protein: 6-8 g
Carbohydrates: 50-55 g
Fiber: 6-8 g
Fat: 15-20 g
Saturated Fat: 2-3 g
Sodium: 400-500 mg
Sugar: 5-8 g
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