Monday, August 22, 2011

Vegetable Pot Pie


This was my first attempt at a vegan gluten-free pot pie. I must say it was an utter success. I looked at a few recipes online and made some adjustments to veganize it and take the wheat out.  You don't have to stay with the traditional vegetables. I added some cubed butternut squash in there. They are not in season right now so I used some from the freezer. Butternut squash provides an abundance of vitamins and nutrients known for preventing a wide variety of diseases. Its deep, golden color is a sign that it is packed with carotenes, an important antioxidant that can help reduce the risk of a number of life-threatening conditions. These winter squashes are easy to cook, making them an even more of appealing part of healthy diet.

It was a very comforting healthy meal.  Gluten-free, vegan, soy-free, nut-free

                                                              they're all in there

                                                                 Vegetable Pot Pie

1 medium onion, diced coarsely
2 large carrots diced
2 large potatoes, peeled and diced into 1/2-inch chunks (I used Russet potatoes; I washed them, but I only peeled one)
1 cup diced butternut squash
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups gluten-free vegetable broth
1 cup frozen baby peas
1 cup diced celery
2 tbsp earth balance divided
1/3 cup gluten-free flour mix (or whole wheat)
1 cup milk substitute (I used almond milk)
1 cup gluten-free flour mix (or whole wheat)
3/4 tsp sea salt
1 1/4tsp baking powder
slightly less than 1 cup milk or non-dairy milk (I used full-fat coconut milk)

In large, deep skillet or Dutch oven, or wok heat cooking spray and add the onions, carrots, celery, squash, potatoes, parsley, thyme, oregano, sea salt, and pepper. Allow to cook on medium-low or medium heat until vegetables are softened.
Add  broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees.  Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 tbsp earth balance until blended, and heat on medium-low a minute or two until thickened. Add the milk gradually to make a white sauce. When the mixture is almost thickened, add to the vegetable mixture. When all is thickened nicely, pour into a greased casserole dish or pie plate. (I used a glass deep-dish casserole dish.)

In same saucepan, whisk together crust ingredients: flour, salt, baking powder, and milk. Pour over top of filling in casserole dish or pie plate.  Even out the topping with a spatula, not quite going to the edge of the dish (leaving this space allows venting, if needed). Place pot pie into preheated oven and bake for 30 – 45 minutes, until crust is lightly browned.


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