Veggie Pot Pie
Is it chilly where you are?
It’s on and off around here, but sometimes I don’t notice because around midterm season (yes, for me mid-September is in fact midterm season, I have one on Tuesday..) I tend not to leave my house for hours at a time. Especially on the weekends. Instead, I spend my days indoors, in sweats and a ponytail, studying (to me, this means lecturing aloud while pacing my room and probably annoying my roommate to no end) and occasionally making (what I assume to be) weather-appropriate food.
So, last weekend, when I saw that the weather outside appeared to be frightful, I decided to make a scrumptious favourite in my house: chicken pot pie. Sans chicken.
Before you say it, don’t. This is just as scrumptious and amazing as any artery-clogging meat-filled extravaganza pie and I promise, you’ll love it. It has all the goodness of puff pastry, rich (but not fatty) ‘cream’ sauce and enough mushrooms and peas to make you sing with joy. And, on top of all that, it’s easy as pie. HA!
I used this recipe, but not really. As usual, I observed that recipe, then did it the way I wanted to. :) I’ll tell you what I did!
Vegan Veggie Pot Pie
- 1 package of frozen puff pastry shells (Tenderflake makes them in a pack of 6)
- 2-3 cloves garlic, minced
- 1/2 an onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- Handful of mushrooms, chopped
- Approximately 1/2 cup of olive oil
- 3/4 cup flour
- Salt & Pepper
- Soy milk (or regular, if you don’t need it to be vegan)
- 4 cups vegetable broth (make from those cubes)
- 1 cup frozen peas (approximately)
- Follow the directions on the pastry package to cook them (they should take about 20 minutes).
- Saute the onions, garlic, carrots and celery in some olive oil in a pot until they are tender crisp. Add the mushrooms and continue cooking until all the veggies are done.
- Put the veggies into another bowl, but don’t get rid of the pot just yet! Whisk together the olive oil and flour until it is nice and thick. Add the salt/pepper to taste, then slowly add the veggie broth and soy milk. Whisk it all together, making sure that the floury mixture doesn’t stick to the sides of the pot.
- Add all the veggies back in, and put in the peas. Keep cooking the mixture until the peas are cooked through. Season to taste.
- Spoon the mixture into the shells and sprinkle with dried basil (to impress your guests!), and put the little hats on top. :)
- Dig in!! YUM. Soul food.
Delish! The only thing I would say is that our version ended up a tiny bit too floury for my liking, but it’s probably because I didn’t add quite the right amount of olive oil. Next time I’ll be sure to be more precise, but if you make this recipe let me know how it turns out for you!