When you think of pot pie, you may be reminded of ultimate comfort. Dough, paired with a warm, creamy filling, makes for a delicious meal that centers and grounds you. However, it’s not the most figure-forgiving of dishes, given the amount of butter, white flour, and chicken involved. This is where EcoSalon comes in – we’ve created a vegetable pot pie recipe that is entirely vegan and uses spelt flour for added nutrition. Enjoy!
Vegetable Pot Pie Recipe
Makes one 9-inch pie
For the crust:
- 3 cups spelt flour
- 1 teaspoon sea salt
- 1/2 cup almond milk
- 1/2 cup vegetable oil
For the filling:
- 1/3 vegan butter
- 1/2 white onion, chopped
- 1/3 cup spelt flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth (low sodium)
- 1/2 cup almond milk
- 3 cups frozen vegetables
Preheat oven to 375 degrees Fahrenheit. For the crust, mix together the dry ingredients and in a separate bowl whisk together the almond milk and oil. Add the liquid to the flour mixture and fold until the mixture begins to hold. Use clean hands to continue to mix the dough until it form a tight, uniform ball. Add more almond milk as necessary. It should be slightly sticky but able to hold its own and be shaped. Pat its edges with flour and form a ball. Cover in plastic wrap and place in the refrigerator while you prepare the filling.
For the filling, in a large pan over medium-high heat, add the butter and white onion. Cook and stir until slightly translucent. Add the flour, salt, and pepper. Mix until evenly combined. Next, add the veggie broth and almond milk. Mix until the mixture bubbles and thickens and has a smooth consistency. Add the frozen vegetables and mix until all is evenly combined and the vegetables have reduced in size and given off their liquid. The mixture will thicken up again after a few minutes. Set aside.
Use a rolling pin and flour to roll out two 10-inch circle crusts. Spray a 9-inch glass dish with vegetable spray and place one of the crust into the dish. Use your fingers to push the crust down against the edges. The crust should slightly rise and go over the edges of the dish. Spoon the vegetable filling into crusted pan until it reaches the top, emphasizing the chunks, not the liquid. Take the other crust and place it atop the vegetables. Seal the edges and use a knife to cut a few slits across the top of the crust to allow air to escape while the pot pie cooks. Before popping into the oven, brush the top of the crust with melted vegan butter.
Place into the oven for 35-40 minutes. For the last 10 minutes, use aluminum foil to cover the edges of the pie so that the crust does not burn. Let it sit for at least 15 minutes before serving. Enjoy!
Photo Credit: Growing a Green Family
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