Recipes For Vegans: Vegetable Pot Pie

Apr 18, 2012 4:01 pm

From vegetarian to vegan, this pot pie delivers

By Ayinde Howell

Okay class, this section is coming to a close and I thought I would end it on a high note. Many people have asked me about a classic American food that has been around for many years. It can be hard to find a vegan pot pie. Well the wait is over! I'm tackling the classic savory pastry dish with a twist for spring. I took a traditional meat pie, substituted seitan (my favorite protein) and added some fresh asparagus, leeks and a little habenero pepper for some kick.

Use this recipe for vegan pie crust — it calls for vodka, which is also vegan.

+ ENLARGE

Photo: jesse? on Flickr

Just because you're eating vegan doesn't mean your favorite comfort foods are off-limits.

Servings: 4 to 6

Ingredients

1 recipe for vegan pie crust, sugar omitted

1/4 cup vegan butter

1 tablespoon palm oil

1 cup leeks, chopped

1 teaspoon garlic, minced

2 cups asparagus, chopped into 1/2-inch pieces

1 cup carrots, small dice

1 cup frozen peas

1/3 cup flour

1 teaspoon sage, finely chopped

1 tablespoon habanero sauce

1 3/4 cups vegetable broth

1/2 cup unsweetened soy milk

1 1/2 cups seitan (or your favorite faux meat), cut into small chunks

Directions:

Preheat oven to 400°F. Make pie crust as directed, and freeze bottom shell in pie plate.
In a medium saucepan over medium high heat, melt vegan butter and palm oil. Add leeks, garlic, habenero peppers and herbs. Sauté until tender.
Add flour and brown to a light roux. Add broth, soy milk, asparagus, carrots, peas and seitan. Cook for 3-5 more minutes on low flame.
Add mixture to frozen pie shell, top with pie shell.
Bake for 35 minutes, remove from oven and allow to set for several minutes before serving.

Tips:

Use a broth with minimal “taste” to it. Some vegan broths can overpower a dish with a very specific flavor.
Brown the seitan or your desired protein in a pan separate with a little oil to enhance flavor.

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