Vegan pot pies

mmmm the ultimate comfort food, pot pie... i scoured the internet and every recipe book i owned trying to perfect the vegan pot pie and this is my result.... I prefer to make mini pies out of this recipe, they are perfect individual meals and re heat and freeze well. In my opinion these might even be better than non vegan pot pies!



I hope you enjoy, and guys, my email is on this blog if you ever have questions feel free to ask!!


Preheat oven to 400

Crust:
1 cup whole wheat pastry flour
1 cup white flour (optional, if you prefer, you can do all whole wheat)
4 tbsp veg shortening
1/2 tsp salt

mix flours and salt, cut in shortening with fork or knife. add cold water and stir with fork until dough has right consistency and divide into two balls ( i actually divide mine into 8, i like to do 4 mini pot pies)

Filling:
3 cups veg broth
1/2 cup nutritional yeast
1/2 cup flour ( again you can use whole wheat for a healthier pot pie)
1/2 cup oil  (i use olive or peanut)
1 tsp garlic powder
1/2 tsp pepper
1 to 1  1/2 cups (depending on how many different veggies you use) of each; peas, carrots, celery, onion ( this is where you can make it your own by adding whatever veggies you want. in the past iv'e used potatoes broccoli, green beans and corn)
*optional 1/2 cup faux chicken cubes (i use gardein brand chicken cutlets) or tofu cubes, you can also use faux beef tips or even tempeh or seitan cubes...or you may omit this part all together and stick with veggies

combine yeast and flour in a large non stick skillet and stir over medium heat until toasted (not burnt) just until the flour and yeast have browned very slightly, about 2-3 minute. add oil stirring constantly to form a roux (thick paste) slowly whisk in the broth, garlic, pepper and salt add your veggies and simmer about 10 to 15 minutes.

meanwhile roll out your dough and place in pie pan(s) trim to fit. place in oven for 5 minutes (you may omit this part too if you like soft crust, do not skip this part if you prefer flaky crispy crust)
remove pie shell(s) and fill with vegetable mix, top your pie(s) with remaining dough and bake 20 minutes

**** you may simplify this recipe by purchasing a ready made pie crust, just read carefully as most pre made crusts contain lard (yuck!) I believe Marie Calendar makes a non lard pre made frozen crust you can use.