Vegan Veggie Pot Pie

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.

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Vegan Veggie Pot Pie

Course Main Course

Prep Time 45 minutes

Cook Time 25 minutes

Total Time 1 hour 10 minutes

Author Rebelle Kitchen

Ingredients

• 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

Instructions

Filling

• 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.

White sauce

• 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.

Pie

• 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.