pyrite
10-02-2011, 07:44 PM
While many pot pie recipes are prepared with a more traditional double pie crust, this pot pie is prepared like a cobbler with a rich, melt-in-your-mouth biscuit topping. Feel free to use whatever vegetables you have on hand or add seitan, tofu or other veggie meats for extra flavor and texture.
Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
For the Filling:
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2 T. olive oil
1 1/2 cups finely chopped yellow onions
2 stalks celery, chopped
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 cups vegetable broth
1 cup chopped carrots
1 1/2 cup chopped potatoes
2 cups broccoli florets
1 cup fresh green beans, trimmed and halved
2 T. cornstarch dissolved in 2 T. cold water
2 T. soy sauce
1/4 cup dairy-free soy cream or full-fat coconut milk
1/2 t. salt, or to taste
black pepper to taste
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For the Topping:
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1 1/2 cup all-purpose flour
1 1/2 T. baking powder
1/8 t. salt
2 T. white granulated sugar
6 T. cold dairy-free soy margarine, chopped into pieces
1/2 cup dairy-free plain soy milk or almond milk
Preparation:
1. Preheat the oven to 350 F. LIghtly grease one 9" pie plate or 4 to 6 individual heatproof dished with oil. Set aside.
2. In a medium-sized sauce pan over medium-high heat, heat the olive oil, adding the onions, celery and garlic once the oil is hot. Cook, stirring often, until the onions are just softened, about 4 minutes. Add the mushrooms and cook for about 3-4 minutes more, or until the mushrooms are soft and the onions are fragrant. Add the vegetable broth, carrots, potatoes, broccoli, green beans and salt. Bring the mixture to a boil, then turn down the heat and the let the mixture simmer, uncovered, for about 10 minutes, or until the vegetables are tender. Transfer the mixture to a medium-sized mixing bowl.
3. In the same sauce pan, heat the cornstarch mixture, soy sauce and dairy-free half and half over medium heat, stirring constantly until the mixture is just thickened. Add the vegetables back to the pan, stirring well to combine. Pour the mixture into the prepared pie plate and set aside.
4. Make the topping. In the bowl of a food processor, sift together the flour, baking powder, salt and sugar until well combined. Add the soy margarine and process until the mixture resembles a coarse meal. With the machine running, add the dairy-free soy milk until the mixture just holds together and pulls away from the sides of the processor. Using your hands, stretch pieces of the topping over the filling until all of the topping is used, covering as much of the filling as possible. (It will expand when baked, so it's okay if there are "cracks" in the topping.)
5. Bake in the preheated oven for 35-45 minutes on the middle rack until golden brown. Allow the pot pie to cool on a wire cooling rack for about 10 to 15 minutes before serving. Serve hot.
http://dairyfreecooking.about.com/od/vegetarianentreessides/r/vegpotpie.htm
Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
For the Filling:
------------------------
2 T. olive oil
1 1/2 cups finely chopped yellow onions
2 stalks celery, chopped
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 cups vegetable broth
1 cup chopped carrots
1 1/2 cup chopped potatoes
2 cups broccoli florets
1 cup fresh green beans, trimmed and halved
2 T. cornstarch dissolved in 2 T. cold water
2 T. soy sauce
1/4 cup dairy-free soy cream or full-fat coconut milk
1/2 t. salt, or to taste
black pepper to taste
-----------------------
For the Topping:
-----------------------
1 1/2 cup all-purpose flour
1 1/2 T. baking powder
1/8 t. salt
2 T. white granulated sugar
6 T. cold dairy-free soy margarine, chopped into pieces
1/2 cup dairy-free plain soy milk or almond milk
Preparation:
1. Preheat the oven to 350 F. LIghtly grease one 9" pie plate or 4 to 6 individual heatproof dished with oil. Set aside.
2. In a medium-sized sauce pan over medium-high heat, heat the olive oil, adding the onions, celery and garlic once the oil is hot. Cook, stirring often, until the onions are just softened, about 4 minutes. Add the mushrooms and cook for about 3-4 minutes more, or until the mushrooms are soft and the onions are fragrant. Add the vegetable broth, carrots, potatoes, broccoli, green beans and salt. Bring the mixture to a boil, then turn down the heat and the let the mixture simmer, uncovered, for about 10 minutes, or until the vegetables are tender. Transfer the mixture to a medium-sized mixing bowl.
3. In the same sauce pan, heat the cornstarch mixture, soy sauce and dairy-free half and half over medium heat, stirring constantly until the mixture is just thickened. Add the vegetables back to the pan, stirring well to combine. Pour the mixture into the prepared pie plate and set aside.
4. Make the topping. In the bowl of a food processor, sift together the flour, baking powder, salt and sugar until well combined. Add the soy margarine and process until the mixture resembles a coarse meal. With the machine running, add the dairy-free soy milk until the mixture just holds together and pulls away from the sides of the processor. Using your hands, stretch pieces of the topping over the filling until all of the topping is used, covering as much of the filling as possible. (It will expand when baked, so it's okay if there are "cracks" in the topping.)
5. Bake in the preheated oven for 35-45 minutes on the middle rack until golden brown. Allow the pot pie to cool on a wire cooling rack for about 10 to 15 minutes before serving. Serve hot.
http://dairyfreecooking.about.com/od/vegetarianentreessides/r/vegpotpie.htm