Vegan “Beef” Pot Pie

Posted on May 23, 2011

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A pot pie does not have to have a whole afternoon dedicated to putting it together.  This vegan “beef” pot pie is adapted from my Quick and Inexpensive Veggie Pot Pie recipe.  It took an hour from the time I began taking ingredients out of the refrigerator, to baking, then to the table to eat.

Filling Ingredients:

  • 2 potatoes
  • 3 Tbsp oil
  • ¼ cup flour
  • 1 Lg onion, cut into half-moons
  • 2 packages Gardein Beefless Tips
  • 2 bags mixed frozen vegetables, defrosted in the microwave (I use a peas, corn, green beans mix)
  • 1 ½ cup vegetable broth
  • 1 tsp thyme
  • ½ tsp sage
  • 2 tsp Salt
  • 1 tsp Pepper

Crust Ingredients: (I sometimes double this for a thicker crust, but you will need to increase the cooking time)

  • 1 cup flour
  • 1 stick vegan butter (or 8 Tbsp Earth Balance Buttery Spread), melted
  • 1 cup almond or soy milk

Cook the potatoes while preparing filling below.  You can either use the microwave or boil them.  To boil, peel and chop potatoes into cubes, then cook in boiling water for 6-8 minutes.  To microwave, either peel and cut into bite-size pieces or poke holes in the potatoes and cook for 8-10 minutes until soft, peeling after they have cooked and cooled enough to handle.

Using a large pot, warm the oil to start making a roux.  Stir in flour a little at a time.  Continue stirring frequently for about 8 minutes or until beginning to brown.  Stir in chopped onion and cook for 6 minutes, stirring frequently.

In a saute’ pan, cook Gardein beefless tips according to package directions.

Add the mixed vegetables.  Cook for 2 minutes.  Gently stir in cooked potatoes and cooked beefless tips.

Pour vegetable broth over the vegetables, and add the herbs.  Simmer and cook for 8 minutes.  Remove from heat and season with salt and pepper.  Pour filling into 9×11 rectangular glass dish, stone baking bowl or individual ramekins.

For the pie crust, mix all ingredients in a blender, adding more milk if too think or more flour by the tablespoonful if too thin.  You want the consistency to be on the thicker side instead of runny.  Pour on top of pie filling.

Bake in 350° oven for 25-30 minutes.  Check to see if crust is done by poking with a fork.  Once done, broil on high (watching continuously) for 1-2 minutes or until browned.