Plant-Based Pot Pie


Pie Crust Ingredients

4 cups of potatoes, peeled, diced

1 cup of oat flour

1/2 cup almond flour

1 tablespoon flaxseed meal

1 tablespoon finely ground rosemary

1/4 cup veggie broth





Pie Filling Ingredients

1 8 oz package baby Bela mushrooms, diced

1 medium onion, diced

2 cups potato, diced

3 stalks celery, diced

1 cup carrots, diced

6 cloves of garlic, minced

1 package cups frozen peas

1 package frozen green beans

1 tablespoon onion powder

1 tablespoon garlic powder

2 rounded tbsps ground rosemary

2 tbsps Montreal Steak Seasoning

Salt, Pepper

1 teaspoon white vinegar

1 tbsp Beyond Bouillon

1 cup veggie broth or water

2 tbsps oat flour



Pie Crust Instructions

1. Cook the potatoes until they're very tender. Remember to season the water with some extra rosemary and salt, as potatoes won't absorb the flavors after they're cooked. Then throw them into the food processor or stand mixer, or mash with a hand mixer.


2. Add the flours and flaxseed, and have the veggie broth on stand by, adding a bit at a time if the mixture gets too thick. On the other hand, add flour if it's too thin. You're making pie crust, it has to be so thick you can barely mix it. (But don't burn out your appliance!)


3. Scatter flour over a clean surface with lots of room. You're going to make a mess. Divide the dough in half. Smooth the bigger half out with your hands, making it rounder and thinner. Keep your hands all dusted in flour. Roll the dough even wider and thinner with a rolling pin, and keep rubbing in in flour. You can also use a glass jar. If it sticks, there's not enough flour in the dough. Just keep adding.


4. Put the crust into the bottom of a pie pan. Smooth it out, press it down, and trim the edges.


5. Bake the bottom crust on the middle rack at 400 degrees for 10 minutes. Then remove from the oven.


6. Roll the second crust out and set aside if you have room. If not, just leave it in a ball for now and roll it out after the filling is done.


FILLING INSTRUCTIONS

7. Throw all the nice, diced veggies (except the frozen ones) into a large frying pan, cover tightly, and heat on low. The veggies will cook in their own juices. If they get dry, add some veggie broth


8. When the raw veggies start to get tender, add the frozen ones and all the spices. Cover again and let them cook a little longer.


9. Mix the final 3 ingredients, Better than Bouillon, white vinegar, 1 cup veggie broth and 1/4 cup flour. Whisk this up smooth, and then pour it over the cooked veggies. Cook until it thickens. It won't take long. You want it really thick, a little bit thicker than gravy. This is pie filling.


Putting it together

10. Pour the filling into the bottom pie crust, which has been baked for 10 minutes by now.


11. Place the upper pie crust over the top. Press the edges with a fork, dipping the tines into a glass of water between each press, moving all the way around. Trim off the excess. CUT SOME SLITS IN THE TOP CRUST. Make a pretty design or a smiley face.


12. Place the pie on a cookie sheet. Put in in the over on the middle rack and back for 30 to 40 more minutes. Then let it cool for a little while before serving.


Notes: I absolutely loved this pot pie! It was a time consuming, but fun. The crust is amazing, especially the crispy edges, and flavorful if you boldly season the dough. The only challenge with this recipe is getting the consistency right. If you've made pie crust before you'll do fine, if not, it's trial and error. The measurements are not exact, and you will always wind up using a lot more flour than you think, so be sure you have extra.







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