Wednesday, September 4, 2013

Veggie Pot Pie Recipe

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 As promised: The recipe to this delicious #vegan Veggie Pot Pie! I personally prefer to keep recipes rather simple, and this one takes a little extra work than usual, however it is so worth it! Please enjoy! Crust (must be prepared at least an hour before being cooked): 1 cup flour 1/2 tsp salt 1/3 cup of vegan butter 3 tbsp “milk” Filling: 1 small onion, chopped 1 tbsp olive oil 1 tbsp garlic salt* 2 celery stalks, chopped 1 large carrot, chopped 1/2 red bell pepper, chopped 1 medium potato, finely chopped 1/2 cup of frozen peas 1/2 cup of frozen corn 1/4 cup red lentils 1 cup of vegetable stock/broth 1/2 tsp salt* 1/4 tsp ground black pepper* 1/4 tsp sage* 1/4 tsp thyme* 1/4/ tsp chili powder* 1 tbsp garlic salt* 1 tsp onion powder* 2 tbsp flour 1/2 cup “milk” *In the interest of full disclosure, I tend to just season according to what my nose and taste buds are enjoying. That being said, feel free to alter the spices accordingly (though this is my modified version of the recipe already) Instructions: To prepare the dough, mix flour and salt together. Add butter and “milk” by hand until a nice doughy texture is formed. (May be sticky but thats ok for now). Roll into a ball, wrap in plastic, and refrigerate for at least 1 hour before using. Preheat oven to 400F. Lightly oil a deep 10 in. pie plate or an 8x8 baking dish (what I used) and set aside. In a lg saucepan on medium heat, saute onions in oil until translucent. Add 1 tbsp garlic salt. Add the celery, carrots, and bell peppers and saute another 2-3 mins. Add potatoes, peas, corns, lentils, stock, and remaining spices (everything but flour and milk). Bring to a boil, then reduce heat and cover. Let simmer for 4-6 mins or until lentils are soft. Stir in flour and milk and simmer until sauce begins to thicken. Transfer veggies to baking dish. Take out your dough and roll out in a square shape with a rolling pin. If dough is crumbly, add a little more butter to it. Sprinkle flour on top of the dough as you roll it out so it does not stick to your pin. Place dough evenly over vegetables and pinch edges if you have a little extra. Bake for 20-25 mins. Makes 2 lg or 4 small servings.  This recipe was taken and modified from one of my favorite vegan cookbooks, La Dolce Vegan!

LVL

Cali
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