How To make Vegetarian Pot Pie
1 c Onion chopped
1/2 c Wine table, white
1 c Milk skim
1 c Celery diced
1 lb Carrots
4 md Pepper green
5 oz Beans Green, frozen
1/3 c Peas, frozen,
1/3 c Whole Wheat flour
2 c Vegetable Broth (home made)
1 T Parsley dried
1 t Soy Sauce low sodium
1/4 t Sage, ground
1/2 t Thyme, ground
1/4 t Pepper
1/4 t Cayenne pepper
CRUST INGREDIENTS:
1 3/4 c All purpose flour
2 t Baking Powder
1/2 t Baking Soda
2 T Margarine
3/4 c Buttermilk
2 t Honey
Start by making the crust. (Could use instant potatoes instead) Start with ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal. Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough. Add more buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until dough is no longer sticky. Turn out onto a lightly floured surface. Roll out into the desired shape. Coat an 8 cup casserole dish with vegetable spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high heat, heat wine to
a simmer, add onion. Cook, stirring for 3 minutes. Add celery, carrots, bell pepper, green beans, and peas. If mixture starts to dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low. Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes. Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly whisk the liquid mixture into the saute'. Sauce will start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring constantly until filling is thickened. Remove from heat and pour into prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.
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There's nothing more soothing that having a big creamy vegan broccoli pie for dinner after a freezing cold winters day. It's very handy knowing most store bought puff pastry is vegan too. If you're looking for an easy vegan dinner that will keep everyone happy you've come to the right place. This dish is timeless and so satisfying, it's saucy, crunchy and feels like a real belly hug. Let us know in the comments if you try it out.
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BEST VEGAN CHIKN POT PIE RECIPE 2020
VEGAN CHIKN POT PIE RECIPE 2020
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VEGAN POT PIE RECIPE:
FILLING AND CRUST:
3-5 red potatoes
1 pack of puff pastry
1 cup of raw carrots chopped
2 cups broccoli
2 cups baby portobello sliced
2 cups veggie stock or broth
4 tbsps of flour
1 can of coconut milk (unsweetened)
1/2 cup roasted corn
1 can of jackfruit (chop or shred it)
1tbsp cooking oil
1/2 stick of vegan butter
1 whole yellow onion
3 stalks of celery
4 clove of fresh garlic (chopped or minced)
SEASONINGS:
1/2 tsp black pepper
1tsp garlic powder
1 tbsp smoked paprika
1 tsp salt
1/2 tbsp adobo (all purpose seasoning)
1/2 tbsp chicken flavor seasoning
1/2 tbsp dry thyme
1/2 tbsp oregano
1 tbsp mushroom seasoning
1 tbsp fresh parsley
Toss in over for 25-30 min on 400 degrees
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Creamy Mushroom Puff Pastry Pie | Autumnal Vegan Recipe
Now that the weather is getting more autumnal it's time to break out the creamy mushroom puff pastry pie. This is a wholesome soul warming meal. SO easy to make and combines some really good fundamental cooking techniques. Couldn't recommend this more if you're looking for an instant winner.
Recipe here;
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Dave & Steve.
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Vegan Creamy Vegetable Pot Pie
Because who doesn't love a pot pie? Who doesn't love a good buttermilk biscuit? What about when they're vegan!!! Grab the full recipe from DariusCooks.TV!
Vegetable Pot Pie | Sanjeev Kapoor Khazana
A healthy and nutritious pot pie stuffed with numerous vegetables.
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Vegetable Pot Pie Recipe
This Vegetable Pot Pie recipe is simple to throw together, packed with veggies, and the whole family will love it!
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