Vegan Vegetable Pot Pie Recipe

Vegan Vegetable Pot Pie Recipe


Vegan Vegetable Pot Pie is a dish I have been working on for quite some time, trying different fillings, and different crusts. I often opt to bake the pot pie filling in a casserole dish topped with biscuits, as it's a little less labour intensive than making pie crust; but for the sake of making a traditional style pot pie, I opted for the pie shells this time around, and they did not disappoint.



Vegan Veggie Pot Pie is a delicious hardy meal filled with lentils and vegetables. I use red lentils in this recipe, however I have also made pot pie with green lentils before as well and they turned out great. The cashews are an important part of this recipe, as they help thicken up the filling and create the creamy texture. If you are allergic to nuts, I would suggest creating a roux with flour and vegan butter to mix into the filling in place of the cashews. I made my veggie pot pies in four individual sized baking dishes, however you could use this same recipe to make one large pot pie in a standard pie plate, you will need to bake it for approximately 50 - 60 minutes.



The Home Baked Vegan's recipe for Vegetable Pot Pie is:


Egg-Free
Dairy-Free
Vegan-friendly


Here is the recipe for The Home Baked Vegan's Vegetable Pot Pie:




Makes 4 Individual Pies 

Ingredients:

Pie Crust:
2 1/2 Cups All Purpose Flour
1/2 tsp Salt
1 Tbsp Sugar
1/2 Cup Vegetable Shortening
1/2 - 3/4 Cup Cold Water

Filling:
1 Tbsp Olive Oil
1/2 Onion
2 Cloves Garlic
2 Cups Vegetable Stock
1/2 Cup Dried Red Lentils
1/2 Cup Raw Cashews
1/2 Cup Water
2 Cups Frozen Mixed Vegetables (peas, carrots, corn)


Method:

Prepare the filling:

Soak the cashews overnight, or boil them for 15 minutes. 

In a large pot, or a pan with a lid, heat the olive oil on medium high heat, and sautee the onions and garlic just until the onions are translucent. 

Add the lentils and vegetable stock, and bring to a boil. Cover, and reduce to a simmer. Cook for 15 minutes. 

While the lentils are cooking, blend together the water and the cashews until smooth and creamy. 

Add the frozen vegetables and the cashew cream to the lentils and stir. Increase the heat to medium-high and bring just to a boil, then remove from the heat and set aside. 


Prepare the dough for the pie crust:

In a large mixing bowl, mix together the flour, salt, and sugar. 

Use a fork or pastry cutter to cut in the shortening. 

Add 1/2 Cup of cold water, and knead for 5 - 10 minutes or until the dough is smooth - adding more water if the dough is too dry. 

Cut the dough into 6 equal sized pieces. 

Roll 4 of the pieces of dough into circles approximately 1/8" thick, and press them into the baking dishes. 

Cut the remaining two pieces of dough in half, and roll each of these 4 pieces of dough into circles to create the top crust for the pot pies. Use a knife to slice three slits into the middle of the dough.


Assemble and Bake the Veggie Pot Pies:

Preheat the oven to 375'F

Fill each of the pie shells with the vegetable lentil filling. 

Cover the pies with the top crust, and use the tines of a fork to press down the edges and seal the dough shut. 

Bake for 35 - 45 minutes, or until the tops are light golden brown. 

Enjoy!




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