Vegan Vegetable Pot Pie Recipe
Delectable potatoes, asparagus and edamame are baked in a herbed sauce topped with a flaky golden crust. Perfect for a Sunday supper.
Equipment
- food processor
- 4 14-oz baking dishes or ramekins (425 mL)
- Baking sheet lined with parchment paper
Ingredients
For the Crust:
- 1 1/4 cups flour, all-purpose
- 1/4 cup cornmeal
- 1/2 teaspoon salt
- 3 sprigs thyme, fresh, leaves stripped
- 1/4 cup vegan shortening, chilled
- 1/4 cup cup vegan hard margarine, chilled, cut into 60 mL pieces (see Tips below)
- 3 tablespoons cold water, or 4
For the Filling:
- 2 cups yellow potatoes, or red potatoes, cubed
- 1/2 teaspoon salt
- 2 tablespoons vegan hard margarine
- 1 onion, small, chopped
- 1 shallot, small, diced
- 8 ounces mushrooms, sliced
- 2 cups edamame, shelled, thawed if frozen
- 1/2 cup green peas
- 1/2 cup asparagus tips
- 2 cups baby spinach, packed, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup vegetable broth
- 2 tablespoons Italian flat-leaf parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 teaspoons canola oil
- 12 sprigs thyme, fresh, optional
Instructions
For the Crust:
- In a food processor, combine flour, cornmeal and salt and pulse until combined. Add thyme leaves and pulse 2 times. Dot shortening and margarine around the work bowl and pulse 10 times. Scrape down sides and pulse until mixture is combined, about 5 times more.
- Sprinkle in 3 tablespoons (45 mL) of water and pulse 10 times until the dough holds together when gently squeezed. If too dry, add water, 1 tablespoon (15 mL) at a time, and pulse until the dough holds together. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate until chilled, for at least 30 minutes or for up to 24 hours.
For the Filling:
- In a large saucepan, cover potatoes with cold water, add salt and bring to a boil over high heat. Reduce heat and boil gently until tender when pierced with a fork, about 5 minutes. Drain, reserving cooking water. Set aside.
- Place a large skillet with a lid or a Dutch oven over medium heat and let the pan get hot. Add margarine and tip pan to coat. Add onion and shallot and cook, stirring occasionally, until translucent, 5 to 6 minutes.
- Add mushrooms, edamame and 1/2 cup (125 mL) of reserved potato cooking water. Cover, reduce heat to medium and cook for 5 minutes.
- Add peas, asparagus tips and spinach and cook, covered, for 5 minutes. Stir in flour, while gently scraping the bottom of the pan. Gradually add vegetable broth, while constantly stirring. Simmer, stirring, until thickened, 3 to 5 minutes. Remove from heat and stir in potatoes, parsley, salt and pepper. Taste and adjust seasoning.
- Divide among baking dishes. Arrange on the prepared baking sheet and set aside.
- Preheat oven to 425°F (220°C).
- Sprinkle the work surface with a little flour. Cut dough into four equal pieces. Working with one piece at a time, roll into a rough circle, approximately 1 inch (2.5 cm) larger than a baking dish. Arrange the dough circle over the ramekin, allowing the edges to hang attractively over the sides, pressing lightly to seal over the edge. Cut three venting slashes in the crust and brush with 1/2 teaspoon (2 mL) of oil. Repeat with remaining dough and pot pies.
- Bake pot pies in a preheated oven until edges are golden, 15 to 18 minutes. Place a few stems of thyme upright through the vent slash of each pot pie, if using, and serve warm.
Notes
Tip:
Not all vegan margarines are created equal so try a few to find your favorite. I prefer Earth Balance hard stick margarine for baking and whipped organic for spreading. Cover and refrigerate any leftovers and use within 2 days. Variations:
Substitute spring onions and leeks for onion and shallot or Swiss chard and snow peas for the spinach and asparagus. Use any combination of fresh vegetables in season.
Not all vegan margarines are created equal so try a few to find your favorite. I prefer Earth Balance hard stick margarine for baking and whipped organic for spreading. Cover and refrigerate any leftovers and use within 2 days. Variations:
Substitute spring onions and leeks for onion and shallot or Swiss chard and snow peas for the spinach and asparagus. Use any combination of fresh vegetables in season.
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