I wish I could be one of those foodie blogging experts that only puts the creme de la creme pictures of food up on their blogs. As for me, I suppose I will settle. I know I am an amateur and so if it tastes AMAZING its worth mentioning. Enjoy the vegan pot pie from VegWeb. Btw, it was incredible!
Incredible This-will-become-your-favorite Veggie Pot Pie
Ingredients (use vegan versions):
1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.
Thaw pie she’ll and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.
Serves: 3-4 hungry adults
This recipe is from Veg Web.
One tip, which was also mentioned on the original vegweb recipe. You don’t need to try to separate 1 pie shell. Actually, I am not even sure how you do that. I have been using double pie shells purchased from almost any grocery store. I just meticulously check the ingredients to make sure there is no butter, milk, or lard–>gross! Fortunately, there are pre-made pie shells that are vegan friendly.
Oh yeah. one more tip that has previously been mentioned: try baking the bottom pie shell in the oven for 10 minutes before filling with veggies and covering. This will help to keep the shell from getting soggy. We don’t like soggy bottom pies!
More to say about this awesome pot pie soon!