Comfort food is a go to every once and a while, and would like to share this quick and easy recipe for a vegan vegetable pot pie…….. Enjoy!
4 carrots peeled and cut
2 large potatoes peeled and cut into cubes
one head of cauliflower cut into small florets
one head of broccoli cut into small florets
Baby Bella Mushrooms cut in halves
1 teaspoon of terragon leaves
1 tablespoon of nutritional yeast
salt and cracked black pepper to taste
1 tablespoon of vegan butter spread
4 cups of vegetable broth
For the pie crust:
2 1/2 cups of all purpose flour
6 tablespoons of cold Vegan butter
1/4 teaspoon of salt
1/2 teaspoon sugar
3 or more tablespoons of ice cold water
Place the vegan butter into a large heavy sauce pan and allow to melt. Add the carrots and potatoes to the butter and cook for about 5 minutes. Add the terragon, salt, and pepper, stir. Pour the vegetable broth into the pan, reduce heat and allow to simmer for 10 minutes covered or until the carrots and potatoes are tender. Add the rest of the veggies, turn off the heat and cover.
You can prepare the pie crust in advance so that it can rest in your fridge overnight or in the freezer for a couple of hours.
In a food processor, pulse one and 1/2 cups of flour with the sugar and salt four times. Now add the cold butter and continue to pulse until the mixture has a crumbly appearance. Scrape down the sides with a rubber spatula and add the rest of the flour. Pulse 2 to 3 times more then transfer the dough to a mixing bowl. Add the ice water and fold the dough over itself until it forms a ball. Turn the dough out onto a baking mat and use a rolling pin to roll the dough out until it is flat. Depending on what size baking dish you decide to use, make sure your pie dough fits the top and overlaps the edges. Take a piece of wax paper or plastic wrap and place the dough onto it then roll the dough into a cilander. Allow the dough to rest and chill prior to use.
Preheat oven to 350 degrees F. Place your vegetable mixture into a baking dish of your choice. Remove the pie dough from the fridge or freezer, unroll, and place on top of your veggies. Allowing the dough to overlap the edges, take your index finger and thumb and pinch the edge of the dough all the way around your dish. Cut slits in the top to allow steam to vent while baking. Place in the oven and bake for 20 to 25 minutes or until the pie crust is golden brown. Remove from the oven and serve.