Celebration Veggie Pot Pie
Indulge in the warm, comforting flavors of this Celebration Veggie Pot Pie, a delightful vegan dish perfect for holiday gatherings and potlucks. Inspired by my dear friends the Farley's, this pot pie is a crowd-pleaser that combines delicious seasonal vegetables with a creamy sauce, all encased in a flaky, homemade crust. Each bite is a celebration of heartiness and flavor, making it the perfect centerpiece for any gathering. Enjoy the smiles and rave reviews as you serve this wholesome dish to family and friends!
8
Servings
340
Calories
14
Ingredients
Ingredients
Potatoes
2 cups (diced small)
Carrots
1 1/2 cups (diced small)
Onion
1/2 small (chopped)
Frozen Peas
16 ounces (can substitute green beans if desired)
Seitan or Textured Vegetable Protein
1 cup (any preferred mock meat, like Worthington FriChik (ensure it's a vegan option))
Flour (for Cream Sauce)
2 tablespoons (all-purpose or whole wheat)
Oil (for Cream Sauce)
2 tablespoons (preferably olive or another vegetable oil)
Soymilk
2 cups (unsweetened, for a creamy texture)
Vegetable Stock
2 teaspoons (can use store-bought or homemade)
Whole Wheat Flour
1 cup (for the pie crust)
Unbleached White Flour
1 cup (for the pie crust)
Salt
1 teaspoon (for the crust and sauce)
Oil (for Pie Crust)
1/2 cup (neutral tasting oil)
Water
1/2 cup (to bind the crust)
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
In a steamer, cook the diced potatoes, carrots, and chopped onion until they are tender, about 10-15 minutes.
3
Once cooked, add the frozen peas and the seitan or textured vegetable protein to the pot, gently mixing to combine. Transfer this mixture to a large casserole dish.
4
In a separate bowl, whisk together the flour, oil, soymilk, and vegetable stock until smooth. Cook this mixture in a saucepan over low to medium heat, stirring constantly until thickened (about 5-7 minutes).
5
Pour the thickened sauce over the vegetable mixture in the casserole dish, ensuring even coverage.
6
For the pie crust, mix the whole wheat flour, unbleached white flour, and salt in a large bowl.
7
In a separate small bowl, combine the oil and water, then slowly add this to the dry ingredients, stirring until a dough forms.
8
Roll out the dough between two sheets of wax paper to your desired thickness, then carefully place it over the vegetable and sauce mixture in the casserole dish.
9
Trim any excess crust and cut a few slits in the top for steam to escape.
10
Place the pot pie in the preheated oven and bake for about 20-25 minutes, or until the crust is golden brown.
11
Let it cool slightly before serving to enjoy the rich flavors and delightful texture. Serve warm.
Nutrition Information
15g
Fat
45g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Celebration Veggie Pot Pie?
It is a comforting vegan dish featuring seasonal vegetables and a creamy sauce encased in a flaky, homemade crust, perfect for holidays.
Is this recipe vegan?
Yes, this recipe is entirely vegan and plant-based.
How many servings does this recipe yield?
The recipe makes 8 servings.
What is the recommended oven temperature?
Preheat your oven to 425 degrees F (220 degrees C).
What vegetables are included in the filling?
The filling includes diced potatoes, carrots, onions, and frozen peas.
How long should I steam the potatoes and carrots?
Steam the diced potatoes, carrots, and onions for about 10-15 minutes until tender.
Can I use a different mock meat instead of seitan?
Yes, you can use textured vegetable protein (TVP) or other vegan options like Worthington FriChik.
What ingredients make up the cream sauce?
The sauce is made from flour, oil, soymilk, and vegetable stock.
How long does it take to thicken the sauce?
Stir the sauce constantly over low to medium heat for about 5-7 minutes until thickened.
What type of flour is used for the homemade crust?
The crust uses a combination of 1 cup whole wheat flour and 1 cup unbleached white flour.
How should I roll out the pie dough?
Roll the dough between two sheets of wax paper to your desired thickness for easier handling.
How long does the pot pie need to bake?
Bake the pot pie for approximately 20-25 minutes.
How do I know when the pot pie is finished baking?
The pie is done when the crust has turned golden brown.
Should I let the pot pie cool before serving?
Yes, letting it cool slightly helps the flavors settle and improves the texture before serving warm.
Is this a good recipe for potlucks?
Yes, it is described as a crowd-pleaser that is perfect for potlucks and holiday gatherings.
Can I substitute green beans for the peas?
Yes, you can substitute green beans for the frozen peas if desired.
How many calories are in one serving?
Each serving contains approximately 340 calories.
What is the fat content per serving?
There are 15 grams of fat per serving.
How much protein is in each serving?
Each serving provides 7 grams of protein.
What is the carbohydrate count per serving?
Each serving contains 45 grams of carbohydrates.
What liquid is used for the pie crust dough?
The dough is bound using 1/2 cup of water and 1/2 cup of oil.
Is store-bought vegetable stock acceptable?
Yes, you can use either store-bought or homemade vegetable stock.
Do I need to vent the crust?
Yes, you should cut a few slits in the top of the crust to allow steam to escape during baking.
What type of oil is best for the cream sauce?
Preferably olive oil or another vegetable oil.
What type of soymilk should be used?
Unsweetened soymilk is recommended for a creamy texture.
Are the instructions for the crust included?
Yes, the recipe provides detailed instructions for making a flaky homemade crust from scratch.
How is the pie assembled?
Place the cooked veggies and mock meat in a casserole dish, pour the sauce over them, and top with the rolled dough.
How should the potatoes and carrots be prepared?
They should be diced small to ensure even cooking and a good bite size.
Is this recipe suitable for Thanksgiving or Christmas?
Yes, it is specifically described as a delightful holiday dish and a centerpiece for gatherings.
What kind of oil should be used in the crust?
A neutral-tasting oil is best for the pie crust.