Thursday, December 23, 2004

The BEST Veggie Pot Pie



Veggie Pot Pie - The best vegan pot pie recipe ever :)

3 stalks celery, chopped
1/2 an onion, chopped
3 carrots, chopped
3 tbsp earth balance vegan margarine
1/2 C flour
2 cups of vegetable broth
1 C plain silk soy milk
1 tsp salt
1 tsp pepper
3/4 C frozen peas
3/4 C frozen edamame

Saute celery, onions, and carrots in butter for 10 minutes.
Add the flour, stirring constantly for 1 minute
Add broth and milk to mixture while stirring constantly
Cook over medium heat until bubbly then stir in the peas, edamame, salt, and pepper.

Pour into a 2 qt casserole dish and top with crust.

Bake at 375 F for 30-45 minutes


Pot Pie Crust


1 cup flour
1 tsp salt
1/3 cup earth balance
2-3 tbsp cold water

Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.

29 comments:

Anonymous said...

thanks for having this great recipe out here for us! Keep up the good work! :)

jes said...

can i just say that i made this delicious recipe for dinner tonight, and it is hands down THE best veggie pot pie i've ever experienced, and definitely the best meal i've made for myself in a long time.
mmm... comfort food!

Anonymous said...

This was amazing! I tweaked the recipe a little because I'm not vegan but am vegetarian. I used cream of mushroom soup instead of the vegetable stock with the filling. I also used Bisquick for the topping and folded in some grated cheddar cheese to the dough, which was really good! Thanks for the wonderful recipe, I love your blog!

Anonymous said...

Meg,
Very nice recipe except that it is NOT vegetarian and most likely not Kosher.
The Maggie bullion cubes contain animal guts. This is hidden through the ingredients MSG which ALWAYS come from animal sources, usually pork.

With Love,
Erb Avore

Rubella said...

I made this tonight, but tweaked it a little bit. Instead of onions I used garlic, and I added broccoli and nixed the peas and edamame, just my personal preference. I also double the crust part and used it to line the bottom and sides of the casserole dish, I just like it more that way. All in all it turned out wonderful and I still have a little left for lunch tomorrow =]

Pippa said...

I made this using gluten free garbanzo flour.I also substituted broccolini for the peas and did not use celery.I made double the crust too and since I had no vegan spred I used smart balance light.Pot pies are my new favourite food thankyou very much.That gluten free Bobs red mill flour has little fat and lots of protein.I love it for banana pie,I add flax seed to the flour too,no need for butter then.

Laura said...

This is a GREAT recipe! I haven't had a pot pie since I stopped eating meat and I've never made one myself, but I'm experimenting because I want to figure out what to make for Thanksgiving since I'm vegan and wheat free. Doesn't leave a lot for me to eat.

I made this recipe with spelt flour and didn't add edamame, but instead added yellow squash, a potato, and broccoli along with the other veggies you listed. I'm definitely making this on Thanksgiving! And before that, too.

Kelly said...

My boyfriend loves pot pie, and this is my go-to recipe. Thank you so much for sharing it. It is delicious.

I-dee said...

my favorite filling is onions, garlic, celery, a carrot, a potato, frozen peas & extra firm tofu. yum! i'm making it tonight (again).

Sharon said...

This is a great recipe--I added a little thyme to the crust. We also added some mushrooms and corn we had on hand. I actually doubled the recipe and baked it in 2 square 9x9 pyrex dishes. I was afraid if I just made one it would be gone in a single meal!

Heidi said...

Imade this recipe tonight and added a little soy chicken and added garlic salt ,very tasty.Thanks for sharing the recipe.

mollie said...

This is truly a great and easy recipe. I added garlic, corn(frozen), sweet potato cubes, and white potato cubes, and took out some celery. I say the more veggie variety the better. The saucey gravy is a real classic, and you don't miss the butter or meat broth in the slightest. I also used a bottom and a top crust, which probably avoids the the leakyness you see in the pic(and I bet it makes it easier to save for leftovers).

I am going to double this and make it in a 9 x 13 for a potluck. I bet it will be a big hit.

Ladyhawk said...

I am making this as I type and am looking forward to dinner!!! I was just reading the comments... Someone commented about the bouillon cubes not being vegan, (you have obviously changed the recipe because it doesn't call for them now) If any one is looking for vegan "chicken" bouillon, Harvest 2000 makes a good one, a bit salty, so cut down other salt sources... their website is: www.harvest2000intl.com and it is made in the US. I bought it in a store, but don't remember if it was Whole Foods or my local vegan store....
Thanks for the tip on MSG, I didn't know that... boy they sneak animal products into so many things.....so sad... and frustrating!

Wajid said...

Delicious Recipes
Awesome effort
Keep up the good work
For Vegetarian Recipes Visit http://vegetarianspot.blogspot.com/

Tracy Warner said...

Make sure you cut three slits in the top to release pressure. :)

Sounds good. I'll try it tonight.

Anonymous said...

is there a reference for all MSG being animal derived? From everything I've read (all from mainstream sources), MSG is almost always derived from fermented vegetable matter, inoculated with particular strains of microorganisms. Thanks.

Eira said...

This seemed like a lot of filling so I halved it and left out the edamame. I used cornstarch as a thickener instead of flour. I also doubled the crust so I could have a bottom and top and placed in a 9" pie pan. It turned out great! As others have said, don't forget to cut slits in the pie crust.

Patrick said...

This is amazing. I am not vegan, but it makes me feel a little better about how vegan food tastes :D! I was a skeptic but ever since i tried this I am liking more vegan recipies, plus its healthy :D

Anonymous said...

By the way, Smart Balance margarine in NOT Vegan, it has small amounts of milk in it. Earth Balance is definitely Vegan though. Also, the recipe doesn't call for Maggie boullion cubes. If you are looking for Vegan boullion cubes, I would NOT recommend Rapunzel brand because they have Palm Oil in them which is SUPER destructive to the environment, and destroyes the habitat of endangered Orangatans as well as other rare species in Asia. I urge you to research about Palm Oil! ANYWAYS the recipe is delicious!!!!!!

Catzilla Crafts said...

Wow this truly is the best pot pie ever!! I originally forwarded your Vegan Cinnamon Roll recipe to my dad and he made the vegan pot pie instead. Ever since then the pot pie is now a Thanksgiving tradition! Thanks for the wonderful recipe!

Anonymous said...

Are you sure about Smart Balance? I know a lot of their products have fish, but a few of those that don't are actually labeled "vegan"
Anywho, super excited for this-- I've been looking for a recipe that doesn't call for premade crust or bouillon for ages! It will be a great way to celebrate pi day :D

Anonymous said...

Update: I made it (with earth balance!) and it was DELICIOUS! I need to practice making pie crusts, but other than that it was super easy, too!
A note, though: it was WAY heavy on the salt and pepper. So be careful when you're measuring, and less might be better :)

buy viagra said...

this foot is seen to be one of the best, I think I'll say it to my mom I prepare one.

Chris said...

This is delicious! We've made it several times. Tonight, I used the full tsp of pepper and it was a bit on the peppery side. I'd recommend 1/2 tsp.

Anonymous said...

yum! for an interesting version, sub the margarine (which isn't very good for you anyhow) with coconut oil, sub the soy milk for coconut millk..... enjoy a very creamy, rich pot pie. xo

Meg said...

I made the filling in a pot like stew, added some vegan chicken style pieces, and we dipped fresh rolls into it. My husband never had a clue it was vegan!

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turbokt said...

I used kale, potato, mushrooms, leeks, onion, carrots, celery, and frozen peas. I used veggie broth and cashew cream I made from raw cashews, water, salt & a little olive oil. It's in the oven now.

Raven said...

Yummy! I love pot pies and cannot wait to try this recipe over my own, thanks!
http://www.cookeatdelicious.com/vegetables-recipes/vegetable-pot-pie-recipe.html