Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by angelique--
akotrona@earth.mpc.cc.ca.usIncredible This-will-become-your-favorite Veggie Pot PieIngredients (use vegan versions): 1 frozen vegan pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.
Directions:Thaw pie she'll and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.
Makes: 3-4 servings for hungry adults, Preparation time: 15 minutes, Cooking time: 45 minutes
Nutrition Information: probably bad for you in some obtuse way just like everything else in life.
When you say take half of the pie she'll out do you mean that this is similar to a turnover, or do you mean that there is a top and bottom crust? Sounds like a good recipe though!
Archived comment by: cynthia
This is a wonderful recipe! It has a great flavor to it. I added a couple more veggies to it though, i added some peas, and corn. Very good recipe1 Thank you!
Archived comment by: felicia
Just buy two pie shells and use one for the top. You can defrost one, roll it out, cut out some shapes to use as garnish on top of the pie.
Archived comment by: gabriele
I tried this a week ago and have cooked it another time for a friend who just had a baby. It was a hit both times! I found a great whole wheat double crust at the health food store and used Trader Joes soy cheese. It was scrumptious. A good way to prep the veggies is to steam them until they're tender-crisp, so you don't lose any of those nutrients. Thanks for this. It is a definite keeper in our house!
Archived comment by: katie
I made this for dinner tonight and my husband and I ate the whole thing ourselves! It was delicious! A couple of tips: its easier if you just use 2 whole pie crusts-- one for the bottom, and one for the top. There are more than enough veggies to fill a whole 2 crust pie. Also, bake the bottom crust for 10 minutes at 400 degrees before filling it, so the bottom doesn't come out all mushy. I also sauteed an onion with the garlic in a saucepan, before adding the broth and spices. This is the best recipe I've gotten from this web site! Thanks! Aubrey
Archived comment by: aubrey
This was more than incredible!!!! I used frozen vegetables right out of the bag, sauted onion and garlic and used provolone veggie slices. I can hardly wait to try this recipe using garden fresh vegetables. Thanks..this is a winner!!
Archived comment by: star
mmmmmmmmm! This is the best. Thanks for the awesome recipe. Its extra good with a homemade pie crust, although this is more time consuming.
Archived comment by: krishena
I made this for my family, without any kind of cheese, and added finely chopped cabbage. I also added tofu. My husband could not believe it was vegan. He LOVED it. He was so proud of it, he shared it with his meatasaurus co-workers, even they could not believe it was veggie, let alone totally without animal products. Thanks so much for a real winner.
Archived comment by: kris
Mmm! This was so good, and so easy to make! I made it for my family, and even my dad loved it! (And he's one of those meat-and-potatos kind of men). I had to omit the mushrooms because my best friend was eating over and she's alergic to them, but other than that, it was fantastic! Now my mom wants me to cook all the time.
Archived comment by: kristin
Oh!!! This is so-o-o good! If you haven't tried it - do! My brother-in-law (who doesn't even LIKE veggies) ate TWO pieces. I used Imagine Foods cream of mushroom soup (vegan) in place of the broth... too incredible for words. This will be a staple in my house.
Archived comment by: tammy
Really wonderful...I must admit a great love for pot pies in my pre-vegetarian days and this recipe really hit the spot. I used frozen organic veggies along with fresh carrots and fresh peeled potatoes, Knorr Vegetarian Vegetable boullion, onions, garlic, lots of fresh herbs and Veggy Slices brand Swiss slices, and a great whole wheat crust from Whole Foods. Thanks so much!!
Archived comment by: colleen How did you prepare the tofu for the veggie pot pie ?
Archived comment by: mir
Oh my god... thanks so much for sharing this wonderful recipie! My husband made it today: we sauteed some yummy fresh zuchinni and just added a bag of frozen mixed veggies and a cubed white potato to our new favorite pie crust recipie (yes, the Joy of Cookings basic recipie with vegan margine substituted for the unsalted butter is perfect!!) We left out the vegenrella cheese and didn't miss it a bit. It was so good we couldnt stop eating it! Used a new good organic veg broth that comes in a box-- Pacific brand, I think-- that was excellent. We are already planning our next version of this inspiring dish-- thanks again!
Archived comment by: beth173
I just made this for the first time, and it came out great! I am easily intimidated by recipes, and I was nervous that this would be a flop. But it worked out very well. My version had potatoes, baby carrots, broccoli, zucchini, yellow crookneck squash, chayote, green beans, mushrooms, and fresh spinach. I used Trader Joes butternut squash soup for the sauce, it didn't need thickening. Most of the crusts I looked at in the store had lard, but I found Marie Callendar crusts with vegetable shortening.I steamed the veggies, but left the spinach & mushrooms raw until they went in the dish. I made WAY too many vegetables, and piled them up in such a big mound, I had trouble crimping down the top crust. I let the top crust get soft on the stove while the oven pre-heated, and got it all out of the dish in one piece! The only thing I think I will do differently next time, is pre-cook the bottom crust for 10 minutes before filling the pie. If you've been thinking about making this recipe, don't deny yourself the pleasure any longer!
Archived comment by: rejuvenescent
this was good. careful when buying a frozen pie crust. most have lard!
Archived comment by: leslie
Oh- SO yummy!!!!
Thank you for this great dish!
Archived comment by: velouria
My roommate was so happy when I made this! He hadn't had a pot pie since becoming vegetarian about twenty years ago! Seriously, he's been thanking me for the past week! I didn't have any decent stock available, so I made a white sauce with Hain Supreme Soy Milk... It was great! I think this sauce would be equally good on vegan bread or rice as a veggie-ala-king. (Those Marie Callandar crusts are delicious, but high in fat!)
Archived comment by: oryzias
This was the first receipe I have tried from this website! It was WONDERFUL! My husband even gobbled it up. I added minced onion and used broccoli, zuccinni, carrots, green beans, and mushrooms (all fresh). I made too many veggies so I froze the unused portion to warm up and use over rice later. Thanks for the great recipe! I hope the other ones I try from this website are half as good!
Archived comment by: new_veggie
This is a great recipe! My family loved it even my little kids said it was delicious. I used two pie crusts and bought a bag of mixed veggies for the filling. YES I am a Goddess, the pie shells did not break!!!! For the sauce you can also make a bechamel sauce with flour, margerine and soymilk, it is delicious. Thanks for the tip regarding baking the bottom crust for 10 minutes, it made a big difference.
Archived comment by: sailboat
Instead of using store-bought pie shells, I used this recipe for the dough:
http://vegweb.com/recipes/bread/1893.shtml For those who like a more crumbly, biscuit-like, thick crust, its wonderful! I tried the Imagine Cream of Mushroom soup for the gravy and that didn't taste too good. I had to warm it and thicken it up with corn starch. I liked the normal veggie broth thickened gravy MUCH better. Also, I didn't use any sort of soy cheese since most, if not all contain casein, a milk protein. It tasted fine without!
Archived comment by: xemcats
This was sooooo tasty! Here were my modifications. I used the dough that xemcats suggested at
http://vegweb.com/recipes/bread/1893.shtml. It was excellent. I did omit the yeast, as our market was out of it! I tried rolling it out between wax paper & didn't have so much luck, so I just rolled it out on a flour dusted counter & it worked out fine. Instead of making a top & bottom crust, I rolled out the dough to be twice the size I would need. Placed it in the pie dish w/the excess dough hanging out. After stuffing it full of the veggies, I folded the rest of the dough over the top & cinched. It was so easy! I used all fresh, organic veggies (peas, blue potatoes, carrots, onions, zucchini, patti pans) lightly steamed them & set aside. Used 4 cups of veggie stock, added fresh ground pepper, cumin, tumeric, sea salt and curry -- brought to a boil. In another pot I made a roux, then slowly added the boiling broth. The gravy was a little thick, so I cut it with about 1/2 cup of dry vegan white wine. This was superb! Added veggies & coated completely. Poured into pie dish & folded up remaining dough ends. Baked for 40 minutes at 400 degrees. Thank you thank you thank you for bringing pot pies back to my life. I'm a carnavore and my
boyfriend is a vegan. This means all meals cooked in our house are vegan. This is such a great way for both of us to be able to enjoy healthy, home cooked and delicious, guilt-free food. I am indebted.
Archived comment by: nalani
I am sorry, but this recipe did not work for me at all. It was absolutley disgusting. Maybe it was my fault, but I found it to be too vague, and I realized that too late. The pie fell apart, the sauce wouldn't thicken, the crust fell apart to an unusable state, I wasn't sure what/how much spices to use. I recommend only people who are very familiar with making pot pies attempt this recipe, and I hope you have better luck than me!
Archived comment by: melanieBowie
This was very good. It is very vague on how to thicken the sauce, though. Mine came out tasting great, the pie crusts in fairly good shape, but the sauce wasn't a sauce--it was kinda soupy. Next time I'll know to add more cornstarch or less broth.
Archived comment by: tearhsong2
I made my own crust using an oil pie crust recipe and used canola oil, so no trans fats from margarine! And I used 1/2 whole wheat flour to add more fiber. It turned out wonderfully! I made the veggie stock using the Master Vegetable Stock recipe on this website with a few modifications and really seasoned it with rosemary, oregano, and other great spices. Peas and corn were great additions too. Oh, and to thicken, put the cornstarch (I used 2-3 tablespoons for 2 c broth) in a small bowl and add a little broth. Stir with a fork until smooth, then add to the rest of the broth- otherwise the cornstarch has a tendency to clump. Thanks for the great recipe!
Archived comment by: nDvegan85
This turned out deliciously! I used a store-bought frozen pie crust, frozen mixed vegetables, a couple potatoes, sauteed onion and garlic, baked & seasoned tofu, frozen chopped spinach, veggie broth thickened with cornstarch, and vegan cheddar cheese (Follow Your Heart Vegan Gourmet Cheese Alternative). Be sure to taste the thickened broth and season to your own liking. I didn't use exact amounts for this. I just eyeballed it to what looked right to me. I did prebake the bottom crust for 10 minutes as was suggested. I then baked the pie for 40 minutes once filled. I'll definitely be making this pot pie again!
Archived comment by: willwolf
This is excellent! i used 2 vegan whole wheat pie shells from whole foods,and baked the bottom one for ten minutes as several people suggested. I used 2 small red taters,chopped, 1 large zucchini ,2 med carrots ,1 stalk of broccoli and boiled them all together approx 10 min while crust cooked.After I drained the veggies I added some frozen pea and corn kernels, and cumin to the mix then mixed it all with the gravy. For the gravy, I added 1.5 cubes of herbed vegan stock to 3 cups boiling water and added a generous amount of whole wheat flour to thicken it.Its very important to keep stirring/mashing the gravy with a spoon or something to get most the lumps out. I lined the bottom of the preheated crust with vegan mozzarela, thinly sliced then coverd with wth veggie/gravy mixture, piling it high. The I topped it with the other crust, but first I cut some pie holes in it. The I had my boyfriend pry off the top aluminum pie tin and baked for 55 min for a dark brown crust.So So good. thank you
Archived comment by: jaymebass22
Made this for the 2nd time--turned out deliciously again! Rather than using baked tofu, this time I used defrosted tofu which I sauteed with some soy sauce--the texture of the tofu was really good. Also, this time I only had 1 pie crust in the freezer, so I made a 1 crust pie. I put the veggie/tofu/cheese/thickened broth mixture into an Earth Balance margarined pie plate and placed the crust over the top. I cut air vents in the crust and then baked for 35 minutes. I didn't miss the bottom crust at all, and I realize that this cut the calories way down as well. Dont be afraid to try this if you have only 1 crust--it works just as well and way less fatty!
Archived comment by: willwolf
Soooo good. My tip: You can assemble this ahead of time and refrigerate it for a few days (I left refrigerated for 4 days) just bake the bottom crust for 10 minutes at 400,lightly steam the veggies (i used a double steamer: bag of veggies on top, quartered new potatoes boiled underneath), line bottom of pie with soy cheese slices, add your sauce (brown gravy mix from organic seasonings), put some more cheese slices on top, cover with raw top crust & refrigerate. I think the flavors really marinated well this way plus could just pop it in the oven on a week night.
Archived comment by: nurseharris
i was extra lazy and used frozed shredded potatoes that were thawed along with my veggies mmmmmmmm...
Archived comment by: veggiewedgie
I haven't tried this recipe yet, but after reading everyones comments I think I'm going to have to give it a try. I am gluten-intolerant, so I just searched the web for a glute-free pie crust recipe and came across this one. It looks quite good and low in fat as well. Perhaps others would like to try it...without the gluten the recipe shouldn't be as heavy. Heres the recipe: 1 cup brown rice flour 2 tablespoons unrefined sesame oil, OR Other vegetable oil 2 tablespoons sesame tahini 1/4 cup water 1/4 cup hulled sesame seeds Mix all ingredients together until evenly blended. Pat into deep 10-inch pie plate. Bake at 400-degrees for 15 minutes. and...you could just double it for the top crust. With the tahini and the sesame oil/sesame seeds, it should add a nice flavor?
Archived comment by: cassandra0714
this was amazing. my whole family loved it and they were skeptical at first. i added eggplant, corn, and baby broccolli. so yummy. also, if you want to know an awesome vegan pie crust, i found one on this website that turned out great. its also very easy to make.
http://vegweb.com/recipes/sweets/pie29.shtml i doubled the recipe so there would be enough for the top and i also cut the sugar in half. it worked great. thanks again for this recipe!
Archived comment by: meisred
This was a hit from my 18 month old baby to my 57 year old meat wanting dad. I did change it a little. I used my salad shooter to grate the veggies, chopped up onions and garlic and sauted them with the veggies. I made the sauce with flour,knorr veggie cube,silk soy milk,and added veggie cheese till slightly thick (this sauce makes a good mac and cheese too!) spread spinach over veggies, pour on the sauce and mix well. I used frozen bread rolls(no eggs) defrosted and rolled out flat, put the fiiing on half and folded over the other half, backed at 375 for about 20 min give or take a few. Yes, it takes more time, but it was good. Thanks for the inspiration!
Archived comment by: theopisti
Oh no, please forgive my spelling.
Archived comment by: theopisti
Lovely. I used about five or six cups worth of organic veggies. I had broccoli, green beans, spinach, celery, red pepper, and onion. Sauteed the onion first in a large pan, then added the other veggies to cook for a few minutes, threw the spinach on top and put a lid on to steam everything gently. I made a roux (white sauce)for the sauce. I thought I would share a roux recipe for anyone who has not done it before. Roux. 1 Tablesp. vegan (non-hydrogenated) margarine 1 Tablesp. flour 1 cup milk spices Melt the margarine over medium in a pan, then add the flour. Mix it well. Then start adding the milk - very, very slowly! At first add about a teaspoon at a time, stirring it in well (otherwise the roux will get lumpy). Once it is getting creamier you can add the rest of the milk a bit faster. Stir constantly until the mixture has thickened, like a creamy pasta sauce - this is up to your judgement. Add any spices - I used a bit of basil. I doubled this recipe to have the right amount of sauce for the pie. I found that the biscuit recipe suggested made too thick of a crust; I will either try to roll it out a lot thinner or use a different recipe next time. I just used the whole amount of dough to roll one bottom crust, and it was
definitely too thick. Tasty though.
Archived comment by: julien
I made two pies, one with cheese & one without. Sauce turned out great, but the use of butternut squash soup interests me ... Imagine foods makes a corn soup too, I bet that would be good in here. Used some frozen veggies to save time, and they turned out great - just steamed them a little while to defrost. This will become a winter staple for me!
Archived comment by: ivanaknapp
Mmmm! Excellent! Even my partners meat-eating brother liked it. I used whole-wheat crusts from the local natural foods store, along with carrots, potatoes, green beans, mushrooms, onions, and garlic. I followed the suggestion of pre-cooking the bottom crust, and it came out great. Always looking for shortcuts, I put a little extra water in with the broth and just threw the chopped veggies in there to cook. I thickened it with maybe 1/4 cup of flour mixed with a little cold water, and it came out just right for serving in slices after it was baked. Great recipe - thanks!
Archived comment by: cutureDropout
I was a little he'sitant as I've never made a pot pie before, but this was awesome! I will most definitely make it again. My version included only a top crust, (frozen) which I thought was very tasty and I did not need a bottom crust. I used about 8 cups of organic veggies: potatoes, carrots, peas, zucchini, broccoli and one onion. I used the roux sauce mentioned above and it was fabulous....
Archived comment by: earthmother
Awesome recipe. I can't stop eating it!
Archived comment by: jenangelcat
mine turned out great even though i forgot to add the cheese and spinach. i made a roux with soy milk and i had a creamy gravy....tasty and easy recipe
Archived comment by: tarayun
Can someone tell me what brand of vegan cheese you are using? And does it melt well? Thanks.
Archived comment by: vegan1
You really don't need to add cheese to make this taste great! But I use the vegan rella and vegan gourmet brands to make grilled cheese and quesadillas and they melt pretty good.
Archived comment by: earthmother
With your guidance I made a great pot pie! I had never made one before so I was prepared for the worse but it was very good. Only problem was, in fear of making it too runny, I added a little too much cornstarch but it didn't take away from the flavor.
Archived comment by: joanne_232
I've made this several times, and people love it. I brought left-overs today to work, and several people asked what smelled so good. Definitely use the tarragon; it adds a fantastic flavor. The cumin adds a nice smokiness, as well. I tried taking out the top layer of cheese, and I actually like it better like that. When I make this, I've used the potatoes and not used the potatoes, and both ways taste great. I also use frozen organic mixed vegetables. Vegetarians and non-veggies alike will love this recipe.
Archived comment by: sallyjpa
So easy and so good. I love pot pies, and never like the frozen veggie versions in the store. This is something I will make often. On suggestion of someone above, I sauteed an onion and garlic before putting the broth in the pan. I used frozen veggies but can't wait to try it with fresh ones. This was a very nice treat and so yummy I couldnt stop myself from going back for more.
Archived comment by: divakimmy
ok this was GREAT... my husband even ate his spinach. thanks
Archived comment by: skyeriverwinter
yuk!
Archived comment by: veganorma
Really good
I used broc, pot, carrots, leeks, cauliflwr with herbs e provence and tarragon-so good! For crust: 2cups whole wht flour, 1tsp salt, 1/2c veg shortening, 8tbsp ice water. Mix 2c. flour & salt w/ veg shortng. Add 6-8 tbsp ice water-mix into ball. Roll out, prebake at 425F. I think all the variations in the comments sound great! This recipe is a great base to start off-even as is sounds delicious!
Archived comment by: strangekitty
Excellent recipe. Closer to six servings, at least for me, but the taste and texture are extraordinary. A lot of work to make, but well worth it. Actually he'sitated to try this one because of the amiguity in the given recipe, as I'm not all that an experienced a cook. But my husband gave it a go, and it turned out awesome.
Archived comment by: ilivetowrite
Not just my favourite veggie pot pie - one of my favourite meals!! awesome recipe and very hard to mess up
- ive made it a lot and its been delicious every time!
Archived comment by: skector
