Vegetable Pot Pie

I got this recipe from my new favorite website, The Kitchn. It has lots of recipes, interesting food articles, and home stuff. It's awesome.

This is an extremely satisfying vegetarian/vegan meal. It's hearty and incredibly filling. 

Making your own crust may seem intimidating, but it's super easy. Of course if you are lazy you can use a store bought puff pastry or pie crust. Many brands don't actually use butter. Instead using shortening for its cheaper price. Check the label for ingredients since all brands are different.

I only changed one aspect of the recipe from The Kitchn. I omitted the tofu. I like tofu and even had some in the fridge. But I didn't feel like pressing the water out and then frying it. In its replacement I added mushrooms. 

As you can see I added extra peas. I love peas.

Vegetable Pot Pies

Makes 2 Individual Pies

1 cup + 2 tbsp all purpose flour

1/2 tsp salt

1/2 cup Shortening (I used Earth Balance Shortening) 

**Shortening makes for an extra flakey crust.

4-5 tbsp ice cold water

3 tbsp olive oil

1 small onion, chopped

2 carrots, cut into rounds 1/4 in thick

5-6 button mushrooms, sliced

1 russet potato, peeled and diced into 1/2 in cubes

2 cloves garlic, minced

1/4 cup all purpose flour

2 tsp nutritional yeast

2 tbsp soy sauce

1 1/2 cup vegetable broth 

3/4 cup frozen peas

1 tsp fresh rosemary chopped

1 tsp fresh thyme, chopped

1 tbsp chives, chopped

Salt and Pepper

Rice Milk, for brushing

For The Crust:

In a food processor add the flour and salt. Add the shortening (cold and cut into small cubes) and pulse until the shortening is the size of peas. Slowly add in the ice water and pulse just until the dough comes together. Wrap in plastic and refrigerate for at least  30 minutes.

For The Filling:

Heat the oil in a large pan. Add the onion and cook until soft. Add the carrots, mushrooms, and potato. Cook until the carrots and potato have become slightly tender and the mushrooms browned, about 8-10 minutes. Add the garlic and cook for 1 minute.

Slowly mix in the flour and nutritional yeast. Once mixed in, add the soy sauce and vegetable broth. Cook over medium to low heat until the sauce has thickened. Be sure to stir continuously to avoid lumps.

To Assemble:

Roll out the dough to 1/8 inch thick.

Pour the filling into a oven safe dish and lay the dough on top. Fold the edges over and press with a fork. Make some slits for steam and brush the dough with rice milk. Bake at 400 degrees for about 35 minutes. 

Enjoy!

- Kimberly