It can be hard to find a vegan pot pie given that the traditional classic American version comes with meat and more meat. But fear not, I'm tackling the classic savory pastry dish head on. I took a traditional meat pie, substituted seitan (one my favourite proteins) and added some fresh asparagus, leeks and a little habenero pepper for some kick. Try it, you will not miss the meat flavour.
Serves: 4 to 6
Ingredients
- Find a recipe for a vegan pie crust and follow the instructions. Here is the link to the pie-crust recipe I used. Alternatively, you either use mashed potato, sweet potato or mashed parsnips as a topping (top the mashed vegetable with some breadcrumbs before baking to get the crunch).
- 1/4 cup vegan butter
- 1 tablespoon palm oil
- 1 cup leeks, chopped
- 1 teaspoon garlic, minced
- 2 cups asparagus, chopped into 1/2-inch pieces
- 1 cup carrots, small dice
- 1 cup frozen peas
- 1/3 cup flour
- 1 teaspoon sage, finely chopped
- 1 tablespoon habanero sauce
- 1 3/4 cups vegetable broth
- 1/2 cup unsweetened soy milk
- 1 1/2 cups seitan (or your favorite faux meat), cut into small chunks
Instructions
- Preheat oven to 400°F. Make pie crust as directed, and freeze bottom shell in pie plate.
- In a medium saucepan over medium high heat, melt vegan butter and palm oil. Add leeks, garlic, habenero peppers and herbs. Sauté until tender.
- Add flour and brown to a light roux. Add broth, soy milk, asparagus, carrots, peas and seitan. Cook for 3-5 more minutes on low flame.
- Add mixture to frozen pie shell, top with pie shell.
- Bake for 35 minutes, remove from oven and allow to set for several minutes before serving.
- Enjoy!
