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Vegetarian Pot Pies

Updated on April 27, 2015

Vegetarian Pot Pies

Cast your vote for Vegetarian Pot Pie

Vegetarian Pot Pies

Don't you love the heart? It reminds us that love is the most fabulous of all ingredients!
Don't you love the heart? It reminds us that love is the most fabulous of all ingredients! | Source
Measure the flour and coconut oil right into the food processor.
Measure the flour and coconut oil right into the food processor. | Source
Pulse them together so it looks crumbly.
Pulse them together so it looks crumbly. | Source
This is the consistency you are looking for after you add the vodka and water.
This is the consistency you are looking for after you add the vodka and water. | Source
Turn it out onto your work surface.
Turn it out onto your work surface. | Source
Form it into a disc with minimal handling.
Form it into a disc with minimal handling. | Source
Wrap tightly in plastic wrap and cool it in the refrigerator for at least thirty minutes.
Wrap tightly in plastic wrap and cool it in the refrigerator for at least thirty minutes. | Source
Defrost your veggies and chop the fresh ones.
Defrost your veggies and chop the fresh ones. | Source
This is a good size to fit in the pot pie!
This is a good size to fit in the pot pie! | Source
Start cooking the veggies.
Start cooking the veggies. | Source
Everyone is ready to be part of the filling!
Everyone is ready to be part of the filling! | Source
This is the start of my mistake that turned out fantastic!
This is the start of my mistake that turned out fantastic! | Source
Ghosts of chef's past were yelling at me, no no madam you cannot have a lumpy bechemel!
Ghosts of chef's past were yelling at me, no no madam you cannot have a lumpy bechemel! | Source
Mashing out most of the lumps with a big spoon made it much smoother.
Mashing out most of the lumps with a big spoon made it much smoother. | Source
Not a lump to be seen ,but the depth of flavor achieved was worth the heartache!
Not a lump to be seen ,but the depth of flavor achieved was worth the heartache! | Source
Dinner tonight and tomorrow or future.
Dinner tonight and tomorrow or future. | Source
Roll out your dough.
Roll out your dough. | Source
Cut into 4 equal pieces.
Cut into 4 equal pieces. | Source
Ready for the oven.
Ready for the oven. | Source

Vegetarian Pot Pies

Prep time: 45 min
Cook time: 35 min
Ready in: 1 hour 20 min
Yields: 4 pot pies, can feed 8

Vegetarian pot pies with spelt crust

  • 1 1/4 cup spelt, or whole wheat flour
  • 7 tablespoons vodka, cold if possible
  • 1/8 teaspoon salt, 2 tablespoons coconut oil, cold if possible
  • 1 bunch beet tops, or spinach
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 6-8 baby bella mushrooms, chopped
  • 2 cups frozen peas and carrots, defrosted
  • 3 tablespoons butter, butter substitute
  • 2-3 tablespoons flour, spelt or wheat
  • 3/4 cup soy, almond or hemp milk, or milk
  • 1 teaspoon vegetable or mushroom broth base, you can find it in jars near soups
  • 2 teaspoons poulty seasonings
  • 2 teaspoons thyme
  • 1 teaspoon fresh ground pepper
  • 2 tablespoons olive oil

Vegetable pot pies

  1. Start by making the pie crust. Measure out the flour and salt into a food processor or, if mixing by hand, into a large mixing bowl. Start the processor and slowly add the cold vodka to the flour and salt until it forms a ball. If mixing by hand, add the vodka and knead the dough just until it forms a ball. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
  2. While the dough is resting, turn oven onto 375 degrees. Chop all your vegetables into bite size pieces.
  3. Place a large saute pan on the stove and add 1 tablespoon of olive oil. Saute the onions, mushrooms and beet tops for about 5 minutes and then add garlic and saute another 2-3 minutes. Take the sauteed vegetables off the stove and set aside in a bowl.
  4. Using the same saute pan, heat your butter on medium and using a whisk, add the flour and stir for a minute or two. Add the vegetable broth base to your milk and stir vigorously with a whisk or fork to work out the lumps. Pour in your flour mixture. Don't worry about too many lumps. If you are, simply take the back of a spoon to press them out.
  5. Then add your sauteed vegetables into the sauce and stir completely coating the vegetables. The lumps will disappear. Pour 4 equal amount of sauce and vegetable in your serving sized baking dishes.
  6. Take your dough out of the refrigerator and roll out into a circle. Cut the circle into 4 pizza shapes. Place one piece of dough onto each baking dish and shape to fit.
  7. Place your pot pies in the oven for 30-35 minutes. The pot pies are delicious with a fresh garden salad!

Vegetable pot pies

I don't know about you but my first experience eating a pot pie was from the frozen state. Yes, it was yummy, but the ingredients and sodium levels are suspect at best. My next experience was at a restaurant and yes, this one was good too, but my same anxieties reared their ugly head. That's always a sign to me that I need to make this recipe, but to make it better and healthier.

I started with the crust. If you have had the frozen kind you know that there is crust on the top and bottom. Really? Who needs all that crust? Then who needs all the bad fats that are in that crust? It made me think of coconut oil. It has the same consistency when cold as vegetable fat. Don't worry about it tasting to much like coconuts. It adds just a hint and what it adds is delicous. Then on to the filling. This basic recipe will allow you to be creative. Put what you like in the pot pie. I have used pearl onions, cooked potato, green peas and seasoned tofu in other pot pies, to much acclaim. Most of the acclaim came from my husband but he is my best food critic. Then we must address that butter bechemel sauce. I made a version that had no cream or real butter and it still was super satisfiying. If you are opposed to any lumps at all , just dissolve your broth base in the soy milk or use premade broth. If you decide to just whisk in the base as I did to avoid another step, you will like how that coats all the vegetables nicely.

This recipe makes four nice sized pot pies. I always freeze two and bake two for dinner. So the next time you are in a lurch about dinner you always have a back up. Just stop by the grocery salad bar and dinner is complete. If you cook it from the frozen state you will have to extend the time to 45 to 50 minutes.

I served these pot pies with beer--Sierra Nevada's Oliva Abbey Dubbel. Yum!

Vegetable pot pies with beet tops, peas, carrots and onions with a spelt crust

Comments

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    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This recipe for the vegetarian pot pie looks good and the image you have of it helps to show that. It's also great that you have images of the cooking process to help visualize things for the readers so they can easily follow along to the instructions you have on making vegetarian pot pies.

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      You Pot Pie recipe looks delicious. I like the pics, making more easier to prepare the dish. Good hub, great work! Thanks for the share!