My family loves a good pot pie. I hadn't made one since we jumped on the vegan wagon in August. I don't typically make them in the hot months of the year, so as soon as it started cooling down our cravings picked up. We needed pot pie. A google search and some recipe reviews turned up some great ideas. This one was the most inspiring, but I already knew it would have to be tweaked. I planned on using store-bought crust and only the veggies that I already had at home. My stomach is growling right now, and I'm starting to wonder if we really need to save those last two slices for Daddio (who was, sadly, overnighting in the The Bahamas and missed out on this delicious dinner!).
Without further adieu...
Veggie Pot Pie
Ingredients:
Cashew Cream
1.5 c raw cashews (*soaked)
1 c. veggie broth
1 T apple cider vinegar
1/2 t. nutritional yeast
1/4 t. salt
Veggie Mixture
1 t. olive oil
1/2 onion, finely diced
hashbrowns**
frozen mixed veggies (my medley included corn, carrots, peas, green beans)**
Cashew soaking: Four to eight hours before you need them, place the cashews in a bowl and cover with piping hot water. Allow to soak and then drain immediately before processing.
1. Preheat oven to 350 degrees.
2. Pour olive oil into skillet on medium-high, add onions as oil begins to heat up. Sauté until they begin to caramelize. Add hashbrowns and allow to begin browning before dumping in mixed veggies. Sauté for a few minutes to get the cooking process started.
3. While veggies are sautéing, put cashew cream ingredients into high speed blender or food processor and liquefy. Add more nutritional yeast and/or salt to taste.
4. Combine veggies and cashew cream and stir well. Season to taste.
5. Pour veggies & cream mixture into pie crust. Cover with another crust and pinch edges to seal. Poke holes or designs in top crust to vent.
6. Bake for 40 minutes. About 1/2 way through baking, cover edges of pie so they don't burn. I have a crust shield, but foil works well, too.
7. Remove from oven carefully and allow to sit for 20 minutes. This will help the cream thicken up and allow the pie to cool a bit. It will still be very warm when you cut into it.
**Add veggie amounts based on your personal preference and what dish you're planning to use. If I could keep mushrooms long enough to use them, I would've put those in this dish to add some meatiness. However, we absolutely didn't miss them or the meat!
 |
| Unfortunately, this picture doesn't do it justice. I'll be totally honest and say that I couldn't spare the time to make it pretty and take a good picture because the smell was so enticing. :) |
