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Easy Vegan Pot Pie

URL: https://www.foodbymaria.com/winter-vegan-pot-pie/

Ingredients

  • 1 tbsp olive oil
  • 1 large sweet white onion, finely chopped
  • 2 medium-sized carrots, cubed
  • 3 medium-sized celery stalks, cubed
  • 4 large cloves garlic, minced
  • 1 tsp sea salt
  • 2 tbsp fresh thyme
  • 1 tsp black pepper
  • ¾ cup dry red wine
  • 1 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 1 tbsp vegetable stock paste
  • 1 ½ cup cooked wild rice
  • 1 400 ml can white beans, strained and rinsed
  • 8 cups boiling water

Instructions

  1. Heat olive oil in a deep casserole dish on low-medium heat for 30 seconds.
  2. Add onions and cook for 7-8 minutes until golden, stirring occasionally.
  3. Add carrots and celery, cover, and cook for 10 minutes until softened.
  4. Stir in garlic, salt, pepper, and thyme until well combined.
  5. Increase heat to high, add red wine, and cook until reduced.
  6. Add vegan butter and let it melt, then stir in flour until coated.
  7. Mix in vegetable stock paste, wild rice, and beans, cooking for 2-3 minutes.
  8. Pour in boiling water and bring to a boil, then simmer for 15 minutes.
  9. Check consistency; it should be hearty but a bit brothy.
  10. Optionally, preheat the oven to 400°F and fill pots with the mixture, covering with puffed pastry.
  11. Score pastry to release steam and bake for 20 minutes, broiling for a golden finish if desired.

Nutrition Facts (estimated)

Servings
4 pot pies + 3 extra bowls of soup
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
800mg
Cholesterol
0mg

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