Pie is traditionally associated with dessert, and sweet filling, of which I am a devotee, but I am also enamored of a savory pie. Chicken, turkey, clam, and corn have all found their way into a delicious crust and light gravy in my oven over the years. But, I could never be a contented vegan if I had to forego the All-American pot pie. So I nixed the chicken (metaphorically speaking, of course) and loaded my pie with all manner of vegetables, and a light vegetable based gravy resulting in a warm, savory dinner (and subsequent lunch) that satisfied all my pot pie cravings.
For the crust, see my vegan pie crust recipe. I restrained myself, and only used a top crust. It gets the same point across and dramatically reduces the calorie count.
4 tablespoons olive oil
1 onion diced
2 carrots chopped roughly
1 cup frozen peas
1 cup broccoli chopped
1 cup cauliflower chopped
1 cup green beans chopped into 3” pieces
1/2 cup all purpose flour
2 cups vegetable stock
1/2 cup hemp milk
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Bring a large pot of water to a boil. Cook each vegetable, except the onion and peas, individually until it is slightly underdone. Set aside.
Heat the oven to 400º. In a large pot, heat the olive oil. Add the onion and sauté until tender, about 5 minutes. Add the other vegetables and the peas, and coat with olive oil. Add the flour and sauté for 2 to 3 minutes. Slowly add the vegetable stock, stirring frequently to avoid lumps. Finally, add the hemp milk and cayenne pepper. Taste for salt and pepper. Transfer the contents of the pot to a pie pan.
What a great looking dish. I can't wait to try it!
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