December 29, 2011
Veggie Pot Pie
Ahhh, comfort food!
1 cup (225g) flour
1/2 teaspoon salt
1/3 cup (75g) vegan margarine
2 tablespoons non-dairy milk
1 small onion, chopped
1 tablespoon olive oil
2 celery stalks, chopped
1 large carrot, chopped
1/2 red bell pepper, chopped
1 medium potato, finely chopped
1/3 cup (75g) frozen peas
1/3 cup (75g) red lentils
1 cup (225ml) vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper, or to taste
2 tablespoons flour
1/2 cup (115ml) non-dairy milk
First, prepare the crust: in a food processor, blend the floor and salt together. Add the margarine and pulse until the mixture resembles a coarse meal. Add non-dairy milk and blend until well combined and a dough forms. Remove the dough, roll it into a ball, and wrap it in plastic. Refrigerate for at least one hour before using.
Preheat the oven to 400° F (205° C). Lightly oil a deep-dish, 10-inch (25cm) pie plate or an 8x8-inch (20x20cm) baking dish, and set aside.
In a large saucepan on medium heat, sauté the onions in oil until translucent. Add the celery, carrots and bell peppers, and saute for an additional two to three minutes. Add the potatoes, peas, lentils, stock, salt, pepper, sage, thyme and cayenne pepper. Bring to a boil, then reduce heat. Cover the pot with a lid and simmer for four to six minutes or until the lentils are soft. Stir in the flour and milk, and simmer until sauce begins to thicken.
Transfer the cooked vegetables to a baking dish. Roll out the dough, and place it evenly over the vegetables, and bake for 20-25 minutes. Makes four servings.
Recipe slightly adapted from Sarah Kramer, author of "How it All Vegan!," "The Garden of Vegan," and "La Dolce Vegan."
For even more vegetarian recipes, check out VegRecipes.org.
Read more from the Guide to Meat-Free Meals