You couldn’t tell that I ate a lot of pies growing up because I was the kid that had sticks for legs. Seriously, my knees bulged out of my skinny legs like the eyes of a chameleon.
Me (with my stick-legs) and my cousin Kati!
Our school had a “tuck shop” that sold sweets, chocolates, drinks and pies. Can you believe they have a Steak and Kidney pie. Ew. Gross. These were hand held pies, which are the best because you get the perfect ratio of filling to crust. 20% filling, 80% crust.
First day of third grade. Think my dress is long enough?
I got a bee in my bonnet one day about making a vegan version of the pie and so I did. It uses the same, or similar, white sauce as the Fettuccine Alfredo. It takes a while to make so put on some music, grab a sous chef, pour some wine and get started! It makes a lot so you can have a huge dinner party or leftovers for daaaays.
Vegan Veggie Pot Pie
Course Main Course
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Author Rebelle Kitchen
1-2 packets Pepperidge Puff Pastry Sheets
3 small potatoes cut in chunks
2 medium carrots cut in chunks
2 small sweet potatoes cut in chunks
2 Tbsp olive oil
1 onion diced
2 cloves garlic crushed
1 tsp Italian herbs
1/2 tsp coriander
1/2 tsp curry powder
1/2 tsp cumin
1 punnet mushrooms sliced
1 pack Tofurkey Original Sausage - Italian chopped
1 zucchini chopped
1/4 cup sun-dried tomatoes
1 can black beans drained
1 can corn non GMO
2 cups baby spinach
10 sprigs fresh Italian parsley chopped
For the white sauce
1/2 cup vegan butter I use Earth Balance
3/4 cup flour
1 clove garlic crushed
1 tsp dijon mustard
1 cup vegetable broth
2 cups almond milk
salt and pepper to taste
Preheat the oven to 400℉ and set the pastry out to defrost.
Peel and cut up the potatoes, sweet potatoes and carrots into chunks. Steam them for 5 minutes and set them aside.
Sauté the onion in a large pan with the olive oil and spices for 3 minutes. Add the mushrooms and vegan sausage. Sauté till the sausage has browned.
Add the carrots, potatoes, zucchini, sun-dried tomatoes, black beans, corn, baby spinach and parsley. Simmer for 5-10 minutes. You may need two pans depending on how big yours is. Set aside.
Melt the butter in a large pot. Add the flour slowly and stir continuously.
Add the garlic and mustard. Stir well.
While stirring, slowly add the broth and then the almond milk.
Salt and pepper to taste.
Add the white sauce to the pan of veggies and stir. Put them in two casserole dishes or pans of your choice. This batch can make three 8x8 or a 13x9 and an 8x8. Cover with foil.
Bake at 400℉ for 20 with the foil and about 10 minutes uncovered or until the crust is light brown.
It is totally worth the time and completely non-vegan approved. Now I’m off to make some tea and stare at the snow for like the 100,000,000th time today.