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Falltastic Vegan Pot Pie
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Falltastic Vegan Pot Pie

Prep Time: 30 minutes

Cook Time: 20 minutes

As I have been a vegetarian for more than half of my life, I am no stranger to veggie meals. Now that I've decided to go vegan, my love for veggies is greater than ever. I'm always on the lookout for a good, simple vegan recipe, or at least one that I can easily adapt.

This is a wonderful, warm, homey meal and it's not too hard to make. Cozy up and enjoy.

 You'll need:

  •  4 individual ramekins or one pot

Filling:

  • 2 mid-sized onions
  • 2 potatoes
  • 1/2 rutabaga
  • 1 cup green beans
  • 1/2 cup peas
  • 1/2 cup corn
  • 2 carrots
  • 1 cup unsweetened plant based milk, I used oat
  • Water
  • 1 tbsp flour
  • 1/2 cup water

Top:

  • 2 cups flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp vegan margarine. (I use coconut fat.)
  • 1 cup unsweetened non-dairy/plant-based milk

Directions:

 

  1. Preheat your oven to 350 F, or 180 C.
  2. Start by cutting up your vegetables, unless you're using frozen. Put some olive oil in the pan and add the onions once it's hot. When the onions turn slightly gold add the rutabaga and potatoes, stir for a minute. Then add the rest of the veggies, salt, sweet ground red pepper, 3 bay leaves, ground pepper, ground cumin, basil, parsley...or whichever speaks to you in the moment. Add enough water so that the vegetables are just covered and let simmer for about five minutes.
  3. In the mean time, you can prepare the biscuits. Take the dry ingredients and mix them together, cut in the margarine (I used coconut fat at room temperature-- otherwise it's too hard. If you use margarine or other vegan options, you should use it cold) until you get the look of a coarse crumb mixture. At this point, add whichever liquid you chose and mix. The dough will form quickly, do not overwork it (It can be a little uneven.)
  4. Flatten it into a disc using your hands. It should be about a finger thick. Then cut out a round shape to cover your pot pies - it should fit your pot or ramekins. Set aside.
  5. The veggies have simmered down a bit by now and it's time to add the cup of milk of your choosing. Stir and cook for about five more minutes and taste. Add salt and/or other spices if needed. In a cup, whisk together 1 tablespoon of flour and half a cup of water. Add it to the vegetables and stir to thicken. If it gets too thick, add some water. If it's too thin, add some more flour and water mixture.
  6. Put the veggie mix into prepared lightly greased ramekins (or pot) and cover with biscuit dough. Before baking, brush the dough with some olive oil or vegan margarine.
  7. Bake for 15-20 minutes or until biscuits are a nice golden brown color. Let cool for at least five minutes before serving.

Enjoy!

*Image courtesy Flickr Creative Commons.

 

 

 

 

 

 

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Leave a Comment

  1. Support
    Support
    We love it! We've pinned this to our Pinterest board-- "Fall Time Vegan Awesomeness", among others! Thanks for the great Fall recipe!
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  2. donnariccardo
    This sounds great! I've been craving a good vegan pot pie recipe. I can't wait to try it!
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    1. VeganAdriana
      VeganAdriana
      I am so glad you found it! Please let me know what you think!
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  3. Zelena hiska
    Way to go, VeganAdriana! I'd love to see more recipes from you! Damjana
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  4. Marvin Double
    Marvin Double
    I've been vegetarian / mostly vegan since 1980, which is roughly 34 years. Every fall I love making my own version of the recipe you've posted. I find pot pie to be especially satisfying when the weather is cool. Recently I've been experimenting with using unsweetened coconut milk as part of the gravy. I often use it in combination with a light flower and oil rue to get the right consistency. This is tricky to accomplish because it's easy to get it to thick or to thin. I also like to add small very small pieces of braised tofu. I press it first then add a little oil and some multi-herb seasoning. When placed under a broiler for a few minutes these develop a nice chewy texture which then softens slightly when baked in the pie. This combination of tastes and textures can be quite delightful.
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