Imagine tender, seasonal vegetables bathed in a rich, creamy brown vegan gravy and placed in a flaky vegan pie crust that melts in your mouth and fills your belly for hours to come. That, hungry friends, is my Easy Vegan Pot Pie.
For Vegan Pot Pie Filling
- 15 oz can low sodium organic mixed vegetables (or use fresh or frozen peas, carrots and corn)
- 15 oz can low sodium organic green beans (see above)
- 1 tsp white pepper
- 15 oz can low sodium organic garbanzo beans
- 2 cups vegetable broth
- 2 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 tsp smoked paprika
- 1.5 tsp ground cumin
- 1/2 tsp sea salt (optional if using canned vegetables)
- 1.5 tbsp organic vegan Worcestershire sauce (I use Edward & Sons)
For the Roux
- 1/4 cup unbleached all purpose flour
- 3–4 tbsp cold water
For the Vegan Pie Crust
- 2 cups unbleached all purpose flour
- 1/2 tsp sea salt
- 2/3 cup coconut oil (unheated, scoupable)
- 6–10 tbsp ice water
- Prehead oven to 350 degrees Fahrenheit. Add cans of mixed vegetables and green beans, juice and all, to a large pot or wok. Stir and simmer over medium heat.
- Add garlic, onion and garbanzo beans to your pot. Stir while adding paprika, cumin, white pepper and sea salt. Add veggie broth. Stir again and continue simmering until heated thoroughly and onions are translucent, about 10-15 minutes.
- In a small bowl, add 3-4 tbsp of cold water, one tbsp at a time, to 1/4 cup of flour for your roux. Adjust thickness by adding more or less water. It should be thick but not lumpy. Remove vegetable mixture from heat. While stirring continuously, add roux to vegetable mixture. Stir until thickened and set aside.
For the Vegan Pie Crust
- Using a countertop mixer with a bread attachment, add flour and sea salt to mixing bowl and mix thoroughly. Alternatively, use a fork to fluff together.
- Add scoupable coconut oil, one tbsp at a time, while continuing to mix. The end result should resemble damp sand. Alternatively, use a pastry cutter.
- Add ice water, one tbsp at a time, and continue to mix until a dough forms. Adjust your water according to the consistency of the dough.
- Using well-floured hands, knead/shape the dough into a round ball. Transfer onto a floured surface and cut in half. Now, you’ll have two dough balls to roll for your top and bottom crust.
Putting it All Together
- Flour your rolling pin and roll out your bottom crust. Make it about 1.5 inches larger than the rim of your casserole dish. Gently roll the dough over your rolling pin. Pick up from surface and transfer into the bottom of your casserole dish. Use your hands to press it evenly throughout, overlapping the dough over your rim. Cut off any excess you don’t want with a knife.
- Top your bottom crust with your vegetable mixture.
- Roll out your top crust using the method above and transfer it on top of your vegetable mixture. Use your fingers to press the bottom and top crusts together.
- Cut 3 or more slits in the top crust dough to vent. Using a fork, make marks on the edges if you’d like.
- Bake at 350 degrees Fahrenheit for 30-45 minutes, until crust is golden brown. Remove from oven and allow to cool for 5-10 minutes. Serve immediately with a side salad and vegan mashed potatoes.
- Cuisine: American