Vegan Pot Pie - The Buddhist Chef

  1. Homepage
  2. Main Course
  3. Vegan Pot Pie

Vegan Pot Pie

BOOKMARK

PRINT

SHARE

Description

This Vegan Pot Pie is surely one of my most popular recipes. Every week, people write to tell me how surprised their friends and family were upon finding out that this recipe contains no meat.

You can freeze either baked or unbaked.

Enjoy with gravy.

Recipe here:https://www.thebuddhistchef.com/recipe/vegan-gravy/


How to cook millet

2 tablespoons (30 ml) vegetable oil 
1 cup (190 g) raw millet
1 1/2 cup (350 ml) water or vegetable broth

Thoroughly rinse the millet, then drain.In a large pot, heat 2 tablespoons (30 ml) over medium heat, then add the millet and cook for 2 minutes.Add the water or vegetable broth. Bring to a boil, lower the heat, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for another 15 minutes.


For the crust:

6 cups (850 g) all-purpose flour
2 teaspoons salt
2 cups (425 g) vegan butter, diced
1 cup (250 ml)ice water

In a large bowl, combine the flour and the salt. Using a pastry cutter or two knives, incorporate the butter into the flour until you reach a coarse mixture with pea-sized butter chunks. You can also use a food processor.
Add the water and mix well. (Avoid overworking the dough.)
Gather the dough into a ball and wrap into plastic wrap. Refrigerate for at least 30 minutes.

Ingredients

2 cups (350 g) finely diced potato
2 carrots, finely diced
3 tbsp vegetable oil
2 onions, chopped
3 stalks of celery, chopped
4 cups (230 g) white button mushrooms, minced
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) tomato paste
2 garlic cloves, minced
1 tablespoon (15 ml) maple syrup
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/3 cup (20 g) nutritional yeast (optional)
3/4 cup (175 ml) vegetable broth
4 cups (500 g) cooked millet*
1/2 cup (65 g) breadcrumbs
1 cup (250 ml) plant milk or vegetable broth
Salt and black pepper, to taste

Directions

1
Boil diced potatoes and chopped carrots for 4 minutes. Drain and reserve.
2
In a saucepan, heat the oil over medium-high heat, then add the onions and
3
cook for a few minutes. Add the celery, mushrooms, potato, and carrot and keep cooking for 10
4
minutes, stirring from time to time.
5
Stir in the soy sauce, tomato paste, garlic, maple syrup, cloves, cinnamon and nutritional yeast vegetable broth.
6
Season with salt and black pepper and cook forr another 2 to 3 minutes.
7
Remove from the heat, then stir in the cooked millet, breadcrumbs and plant milk.
8
Let cool until warm.
9
To assemble:
10
Preheat the oven to 350°F (180°C).
11
Divide the pie crust into portions according to the number of pot pies you want to make.
12
Roll out one portion of dough to a size about twice as large as the pie plate.Gently ease the dough into the pie plate, leaving extra dough hang over the edges of the
13
plate. Repeat to prepare the remaining pie plates.
14
Divide the filling between the prepared crusts. Fold the pie crust over the filling to seal
15
the pies.
16
Bake for about 45 minutes, or until the pies are golden brown. Serve hot.