VegMichigan

Hearty Vegetable Pot Pie

Vegetable Pot Pie
Serves 12
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Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Ingredients
  1. 8 medium potatoes
  2. 2 tablespoons extra-virgin olive oil
  3. 1 large onion, quartered and finely chopped
  4. 3 cups diced vegetables of your choice (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.)
  5. 2 tablespoons unbleached white flour
  6. 1 cup vegetable stock (homemade or store bought)
  7. ¼ cup nutritional yeast (optional but highly recommended)
  8. 1½ tablespoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
  9. 1 teaspoon dried thyme
  10. ¼ cup minced fresh parsley
  11. Salt and freshly ground pepper to taste
  12. Two 9-inch prepared good-quality pie crusts, preferably whole grain
  13. 1 cup fine whole grain bread crumbs
  14. Paprika for topping
Instructions
  1. Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
  2. Preheat the oven to 350º F.
  3. Heat the oil in a large skillet. Add the onion and sauté over medium heat until  golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
  4. Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens.
  5. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the  mixture into the pie crust and pat in.
  6. Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
  7. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
VegMichigan http://vegmichigan.org/
Everyone loves the nostalgic classic, vegetable pot pie, whether for everyday meals or as a crowd-pleasing vegan option for Thanksgiving