Meatless Monday with Mindy

Welcome to the 5th installment of Meatless Monday with Mindy!

Today I'll share with you a wonderful, easy to make Pot Pie that hits the spot for comfort food.  The ingredient list is lengthy, but bear it out, it's mostly the veggies and seasonings.   This is one of those recipes that is easily tweaked to whatever you have on hand, want to use up, or otherwise want to try when it comes to the veggies.  This recipe makes two 9-inch pies, but you can freeze these for up to 6 months!

I have made this recipe a couple of times and I think I make it slightly different each time, but each one has been yummy and so satisfying.

This is the inspiration recipe by plant based chef David Sterkel, with my notes.

Pot Pie

Ingredients:
10 medium red potatoes (give or take and I've used all types of potatoes successfully)
1 large sweet potato
2 TB extra virgin olive oil
1 large onion, chopped
2 TBS minced garlic
6 cups of vegetables of your choice
(*take note here, choose about 3 or 4 different veggies, keeping in mind that some root vegetables may need some pre-cooking...ask me about the beets in my picture!  Broccoli, carrots, corn, zucchini, leeks, kale cauliflower, peas, green beans.... you get the idea)
1/4 cup flour of choice, (I used whole wheat but my inspiration recipe used white)
4 cups of vegetable stock/broth
1/4 cup nutritional yeast ( this can be found at health food stores or online at such places like Amazon)
1 1/2 TBS Adobo seasoning or Mrs Dash
1 tsp dried thyme
1 tsp sage
1 tsp Italian seasoning
(Once again, I've used different seasonings, all with success.)
2 vegetable bouillon cubes (I've tried this with and without, both work well)
1/4 cup minced fresh parsley
Salt and pepper to taste
Smoked paprika
Two 9-inch pie crusts
I cup Panko break crumbs, or chopped nuts (Cashews or walnuts are really good here!)

Directions:

1. Peel (optional) and cut the white and sweet potatoes into large chunks. Boil in a large pot of water until fork tender. Mash the potatoes coarsely leaving many large potato bits. Set aside.

2.Pre-heat the over to 350 degrees. Heat the oil in a large skillet. Add the onion and sauté over medium heat until slightly golden.  Add the garlic, seasonings, except salt and pepper. (See note below for different version from this point).  Add vegetable bouillon and the vegetable broth. Reduce the broth by almost half.  Sprinkle the flour into the onion/broth mixture. Add the nutritional yeast. Cook for 1-2 minutes, stirring constantly until the liquid thickens.

(*I have tweaked this step by making a basic medium white sauce concept using a roux with olive oil instead of butter and non-dairy milk. This makes for a much creamier sauce and I believe I like that better. See roux white sauce below)

3. Add the vegetables that you have chosen in their raw or semi-cooked state, to the potato mash (see comments in the list of ingredients). Add the parsley, the onion/broth mixture to the potatoes as well and mix well.

4. Spoon this lovely vegetable mixture into 2 unbaked pie crusts.  Sprinkle with smoked paprika, salt and pepper to taste and the Panko crumbs or nuts.   Bake for about 45 minutes or until the crust is slightly browned and the veggies are tender.

Allow the pie to sit, with out being nibbled on, for about 20 minutes to firm up before serving.


Here is the White Sauce that I have used in place of the broth mixture above.  I then pour this over the onion, garlic and seasonings before adding to the vegetable mixture.

Medium White Sauce

2 TBS butter ( or EVOO)
2 TBS flour of choice
1/4 tsp salt
1/8 tsp pepper
1 cup non-dairy milk (Rice or Almond)

Melt butter in saucepan ( or heat oil). Blend in flour, salt and pepper. Cook over low heat until hot and bubbly. Remove from the heat.  Add the  non-dairy milk blending with a whisk. Heat this mixture back  to a boil, stirring constantly until thickened ( about 1 minute). Makes about 1 cup.

I hope you make this recipe, it's so worth the effort.  If you do, let me know how you liked it!