Hearty Vegetable Pot Pie
This vegetable pot pie recipe is perfect for those times when you feel like a hearty dish that looks impressive but that requires only minimal effort. There’s nothing more satisfying than digging into a pot pie: earthy, sweet vegetables in a creamy gravy, enveloped in fresh herbs topped with a golden pastry crust. I can’t think of anybody who would complain if they were served this dish.
- Category: Main
Ingredients
2 tbsp olive oil
1 sweet (Vidalia) onion, chopped
3–4 garlic cloves, minced
2 sticks of celery, chopped
2 large carrots, peeled and diced
1 tbsp Dijon mustard
½ cup all-purpose flour
½ cup dry white wine
1 tbsp soy or tamari sauce
12 oz mixed wild mushrooms of your choice
1 large parsnip, peeled and diced
2 small potatoes, peeled and diced
2 tbsp fresh rosemary, de-stemmed and chopped
2 tbsp fresh thyme leaves, de-stemmed and chopped
1 tbsp fresh sage, chopped, de-stemmed, and chopped
2 cups vegetable stock (or mushroom stock from dried mushrooms)
½ cup non-dairy milk (I used Oatly)
1 cup peas, frozen
Salt, pepper to taste
1 sheet vegan frozen puff pastry, thawed (I used Pepperidge Farm)
A little melted vegan butter to brush pastry sheet
Instructions
Preheat the oven to 425°Fahrenheit (210° Celcius).
Lightly butter an ovenproof pan / 10-12 inch pie dish and set aside.
In a heavy-bottomed saucepan, heat the olive oil over medium-high heat, add in the chopped onion with a pinch of salt, and saute for a couple of minutes. Add in the garlic, celery, and carrots and carry on sauteing for about 5-8 minutes until vegetables start to soften.
Add in the Dijon mustard and make sure vegetables are coated. Drizzle over the flour and keep stirring until all the flour is dissolved and cooked, about 1 minute.
Turn up the heat to high and deglaze with the white wine, whisking, and preventing flour from clumping in the bottom. Cook until liquid is evaporated.
Then add soy sauce (this adds extra umami flavor), mushrooms, parsnips, and potatoes along with the fresh herbs, vegetable stock, and non-dairy milk, and continue stirring. Return to a simmer and cook for about 20-30 minutes until vegetables are cooked, the flavors have blended and the sauce has thickened.
About 5 minutes before serving, add in the frozen peas, season with salt and pepper, and taste for proper seasoning. Set aside while you roll out the puff pastry.
Carefully remove the pastry sheet from the packaging, and place it on a clean, lightly floured work surface. Using a rolling pin roll out the dough until it covers the size of the surface of your pie pan with an additional 2 inches hanging over the pan. Fold in the sides. Alternatively cut off the edges to fit the pan. Using a sharp knife, cut a few slivers into the top to allow for steam to escape when baking.
Brush the top with the melted vegan butter, place in the oven on the middle rack and bake for about 30 minutes until golden brown on top and vegetable filling is bubbling.
Remove from the oven and let cool on a rack for a few minutes before digging in!
Find it online: https://sunnygandara.com/a-flavorful-vegetable-pot-pie/
