Marisa's Vegan Recipes

Aug 12, 20193 min read

Vegan Pot Pie

With the weather starting to feel a bit like winter I thought it was a good time for a nice warm pie! This vegan pot pie will make any cold day complete! Especially if you add some gravy like we did!

I would definitley recommend serving with some roast veg and potatoes as well!

Or on a summers day you could eat it cold with some boiled veg!

I made this pot pie for a family dinner. Not a single peice was left and my brother, who has no stomach so shouldn't eat much, went back for seconds!

Of course I have to get it to pass the Maxine test as well! I like all my dishes to be something that my 1 year old will eat. She loved it! She even had the gravy mixed with it as well! Though truth be told I think the gravy was her favourite part.

The only thing that was said about my pie, that wasn't incredibly good, was by my dad.

Now my dad has been a chef his whole life and, with the help of my mum, he was the one who taught me to cook. So my dad's opinion is the main one for me!

My dad said this pie was lovely and he would defintiley have it again, however, he thinks no pie should have peas in it.

Peas that are in a pie will get over cooked and wont taste very good.

I do understand this!

So with this in mind, I'll let you guys decide whether to put peas in your pie or not.

This pie serves 6, if you serve with veg and potatoes or chips you might manage to serve a few more.

The recipe is really easy to follow and it's definetly worth giving it ago!

I hope you guys like this as much as we did!

I would love to see some pictures of what you create!

Enjoy!

Ingredients

Pie Crust:

4 1/4 Cup Plain Flour

150ml Olive Oil

200ml Water

Sauce:

2 Cups Milk I use Oat milk but any plant based milk will work.

2 tbsp Ready to use Yeast I buy 'Easy bake' from the supermarket

¼ Cup Plain Flour

1 tsp Salt

Filling:

1 ½ Cup Chickpeas - Drained If using dried chickpeas, cook them a little first.

½ Onion - Diced I found this was 1 small onion

2 Celery Sticks - Chopped

½ Cup Carrots - Diced - About 2 small carrots

⅔ Potatoes - Diced - About 3 small potatoes

1 Cup Cauliflower - Chopped

1 Cup Broccoli - Chopped

⅔ Cup Frozen Peas

1 tsp Thyme

½ tsp Smoked Paprika

¼ tsp Ground Pepper

Method

Pie Crust:

* Preheat the oven 200C

* Grease your chosen pie dish - roughly 9” and deep. There is quite alot of filling so if you have a deep pie dish to use it would be better. If not, you might consider halfing the ingredients.

* In a small jug mix the water and olive oil together.

* In a large bowl, sift the flour.

* Mix the wet into the flour to create your dough.

* Cut ⅓ of the dough off and set aside for the top.

* Roll the rest of the dough out to fit in your pie dish.

* Prick the bottom, gently, with a fork several times.

* Blind bake for 10-15 minutes. Until the crust has started to harden a little. - Place rice in cling film, or baking beans on the top of your pie crust and bake. You blind bake to ensure that when you put the mix in, it wont make the crust soggy and come out the bottom.

Putting the rice or baking beans on top stops the air getting into the pie crust and creates bubbles or changing the shape of the crust.

* Take the rice out of your pie crust and set aside.

Sauce:

* Add all your ingredients into a small pot.

* Bring to a boil.

* Reduce heat to low.

* Simmer for 5 minutes.

Filling:

* In a large frying pan, heat a little oil, on a medium heat.

* Add the onion, celery and carrots. Cook until translucent.

* Add the spices and cook for another 1-2 minutes.

* Add potatoes and ¼ cup of water