Vegan Pot Pie

We have just recently received our first October snowfall in my neck of the woods. While this may be unfavorable to some grumbly folk, October snow is my favourite kind of weather for two reasons:

1)This weather makes everyone else miserable, and I am the type of person who likes to spitefully be gleeful when other people are busy complaining about the weather. Plus I live in an ugly-ish city and the snow covers everything up and makes it mystical.

2) More importantly, POT PIE!!!  When I got home last night, shaking my hands out of their acrylic-spun mittens, all I wanted was some hearty vegan food that would stick to my bones.

I started making pot pies a lot one winter when I lived in a drafty character apartment, and nothing heated it up like the warmth of our oven. Now, I will make any excuse to manifest a pot pie.

These bad boys are generally pretty easy to throw together. Last night’s pot pie featured caramelized onions, garlic, green peas, chickpeas, carrots, a couple red potatoes, fresh dill/thyme/sage, and a little bit of TVP sausage crumble I had leftover from making my vegan stuffing earlier this week for Thanksgiv’rs. I amalgamated this all together with a thick gravy of sorts, the recipe of which I’m still adjusting.

While I’m still working on the recipe of the innards for the cookbook, the magic is in the crust for me. Mine roughly contained:
2 cups all purpose flour
1 tsp baking powder,
dash of salt
1/3 cup of Earth Balance
ENOUGH ice cold water *I’m sorry, I really can’t estimate right now*

First, sift the flour and baking powder together. Then add some salt. Next, you’ll want to slowly cut in the Earth Balance until it starts to get nice and flaky. You weirdos can make substitutions but might regret not using Earth Balance or good shortening- I find cheap margarine just doesn’t do the same job for me in a pie crust. Then, you’ll add enough water for it to be NOT DRY. You don’t want the dough to fall apart when you roll it, just add slowly so that it doesn’t end up sticking to your hands and the counter tops.
Roll this dough into two balls. Chill it in the refrigerator while you prep the pie filling (about half an hour is good). Chilling it makes it magic. Then, simply roll out and press the bottom crust into a greased pie pan (or ramekins), then do the same with the top. I found with an 8 inch pie pan without the filling, this pie took about fifty minutes to get nice and golden on 375 degrees.

This is one of those recipes I’m keeping to hoard for thecozyvegancookbook, so hold tight and it’ll be available eventually. Hope everyone is keeping warm out there! ❤

2 Comments Add yours

  1. Rad! I’m addicted to Amy’s pot pies, so this should be a much less expensive alternative.

  2. vinicooksveg says:

    Looks so good!

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