While we had a brief bit of warm weather again, it looks like the cold is here to stay and with that comes the urge to make warm comfort foods! We also need to get more veggies in lately, so I planned to make an old favorite from my vegan days – veggie pot pie.
I also have a little more free time at the moment so I made the crust from scratch, unlike the mini quiches I recently shared here. I had an important moment of acceptance with those quiches and using a prepared crust – sometimes, there will be too much going on to cook 100% from scratch. Being a busy mom/wife/student/employee can leave little available time at the end of the day. I know I’m not the only person with that sort of schedule and I’m learning not to be too hard on myself or expect 100% perfection all the time. Cut yourself some slack and do what you can. 🙂
- 5 oz broccoli
- 6 oz carrots
- 1/2 of a large yellow onion
- 2 medium sized red potatoes
- 1/4 cup nutritional yeast
- 1 cup veggie broth
- 2 1/4 cups flour
- 1/2 cup Earth Balance vegan butter, coconut oil, or other veggie oil of your preference. I highly recommend Earth Balance though!
- 1/3 cup water
Prepare your pie crust. With hands or stand mixer, knead together the flour, water, and Earth Balance until mixed thoroughly. I prepped my crust the day before, wrapped it in plastic wrap, and put it in the refrigerator. I find that the chilled dough is much easier to roll out and work with, especially if you’re creating any sort of decorative crust, though it isn’t a requirement. When your dough is ready, spray your pie pan with non-stick spray, cut your dough in half, and roll it out one portion to match the size of your pan. Press the crust into the pie pan. Set the second layer aside if you’re going to lay it on top and crimp the edges, or create something a little fancier if you feel so inclined! Since we’re quickly coming up on Halloween, I chose our spooky cat cookie cutter for this one.
The pie filling consists of red potatoes, finely chopped onion, diced carrots, and broccoli cut into bite-sized pieces. Saute these ingredients with a tablespoon of olive oil or earth Balance until the veggies are tender. In another bowl, whisk the veggie broth, flour, and nutritional yeast. Remove the pan holding your veggies from the heat, stir the broth mixture in, and it’s ready to be poured into your crust. Bake it for about 45 minutes at 350 or until the crust is browned.
What are some of your favorite veggie comfort foods? I’m always interested in new recipes to try out!