I cannot even explain to y’all how much I love this recipe! I have been a big proponent for keeping true to the same flavors I’ve always enjoyed since ditching the meat. I know that my food isn’t going to be exactly the same-and I don’t want it to be. But if you season right, the outcome will be delicious and familiar and, in this case, oh so comforting! This Vegetable Pot Pie is no different. There’s no chicken of course but the FLAVORS are actual perfection. I’m telling you it will bring you back to cold winter nights when you were a kid eating around the dinner table with your family…ALL THE NOSTALGIA. And zero percent of the animal suffering and cholesterol. HA-yes I went there.

I did make a quick homemade crust but if that’s not your thing then store-bought is fine. You may have to do some searching for a vegan, savory pie crust but I’m sure they’re out there. In fact there are a lot of accidental vegan products just because of using margarine instead of real butter or other low-cost subs. Although I can tell you that making homemade crust is a lot easier than it seems. It doesn’t take a lot of prep at all and only a few ingredients-I’ll show ya down below!

I get my love for cooking from my dad and my grandma who I’ve watched in the kitchen since I was very, very young. They never use recipes and just have this innate ability to create the most delicious meals from instinct and memory. My grandparents live on a farm in southern Ohio and even now when we visit, the gathering place is in the kitchen. And when we arrive, the dining table is COVERED in baked goods: homemade bread, cookies, pies, fudge, brittle…you name it my Mamaw has made it. Now, none of it is vegan so sadly it’s nothing I can enjoy anymore BUT I have picked up a few tricks along the way to make things that I CAN enjoy that are just as tasty. Shout out to brands like Earth Balance for giving us vegans butter like our grandmas cook with!

My dad on the other hand, while he can definitely make some delicious baked goods (sticky buns and creme brulee are his specialty), is a master of savory dishes. He has a sauce for every single dish and masterfully mixes flavors so every melds so well in your mouth. It’s an experience, I’m telling you. My favorite memories cooking with my dad are coming home from school to him blaring Christmas music in November-usually Nat King Cole-while the most incredible smells are wafting from the kitchen. That is him in his element. And now my favorite way to cook is with Christmas blaring in my kitchen-whether it’s July or December!

So this is just one of those dishes that brings all those memories flooding back when you take the first bite. It’s like a warm hug from my Mamaw and my Dad who live hundreds of miles away from me. It’s comforting but it’s loving. And I’m not sorry for all that mush because it’s just so damn true, okay?

That’s why the store-bought frozen pot pies at your local super market have a picture of grandma on them, right? They want you to feel all the warm and fuzzies that only your grandma can give you!

Now I LOVE the traditional veggies that I’ve used in this recipe: Potatoes, peas, and corn, and of course your mirepoix (carrots, onion, and celery). But you can add whatever feels most nostalgic and comforting to you. If mushrooms are your thing (first of all, gross), go ahead and throw them in there! You could even amp up the veggie factor like I have in the past and add some cauliflower or broccoli! If you’re looking for something more meaty, you can try tempeh or tofu. OR if you really can’t imagine eating pot pie without chicken, try adding some Gardein slices, or use whatever your favorite brand is of faux meat. Do whatever feels right to you while using this recipe as a guide!

Vegetable Pot Pie

Alix | November 2019

prep time: 10 minutes

cook time: 45 minutes

total time: 55 minutes

Servings: 6-8

Ingredients:

For the Crust

2 Cups Whole Wheat or All Purpose Flour

2/3 Cups cold vegan butter, such as Earth Balance, cut into cubes

1 tsp Salt

6 Tbs Ice water (+ more if necessary)

For the Filling

1-2 Tbs Olive Oil

1 Onion, diced

3 Large Carrots, peeled and diced

2 Large Celery Stalks, diced

6-8 medium new potatoes, peeled if desired, and cut into cubes. (You could also use russet potatoes-about 3 cups would be good!)

3 Cups Vegetable Stock

1 Cup frozen peas, thawed

1 Cup frozen corn, thawed

2 Tbs Corn Starch

2 Tbs Soy Sauce

1/4 Cup Water

Spices: thyme, sage, tarragon, bay leaves, etc.

Salt and pepper
Instructions:

If you're making your crust, start by whisking your flour and salt. Then add in your cold/cubed butter with a pastry cutter, a fork, or your hands. You want the mixture to resemble small pea sized balls.

Slowly add in your water until a ball is formed. The dough should NOT be sticky. Divide the dough in half, wrap in plastic wrap and store in the fridge until ready to use.

Meanwhile, prepare your filling. Preheat the oven to 425 and grease your desired pie pan.

Add your olive oil to a large stock pot. Add your onion, carrots, and celery. Sautee until softened. Then add your garlic and sautee for another 30 seconds-1 minute.

Next add in your potatoes and stir until coated with oil and your mirepoix. You will also want to add in your desired spices at this point as well. 1 tsp each of sage and thyme would be a good place to start!

Add your vegetable broth, peas, and corn. Bring to a boil then let simmer for 5-7 minutes.

While simmering, make your slurry by combining your cornstartch, soy sauce, and water. This mixture will help to thicken your filling.

Add your slurry and let thicken for 3-5 minutes.

Now is time to make your pot pie! Roll out your dough pieces with a small amount of flour to fit your pie pan. Lay one piece of dough in your pan and trim off the edges. You will also want to poke small holes in the bottom of the crust to prevent air pockets.

Now add your filling. You may have more filling than will fit in your pan. You can eat it as soup for leftovers tomorrow or save it for another pot pie!

Once you've added your filling, add your last piece of dough, pinching the edges to keep the filling from spilling out. Add 3-4 slats in the top of the dough to let air escape. You can also brush the top with melted butter if you'd like.

Bake for 25-30 minutes, or until the crust begins to turn golden brown. Let cool for about 10 minutes before serving, and enjoy!