Vegan Roasted Vegetable Pot Pies
It is starting to get into comfort food season, and one of my favorite comfort foods is pot pie. There is nothing like digging into a warm pot pie on a chilly fall evening. I love to make things like this on a Saturday when I have plenty of time to prepare a special meal. Although, they can be made ahead and baked when you want to enjoy them (keeping in mind if they are in the refrigerator it may take longer to bake). These pot pies I am sharing with you today are dairy free, and gluten free! They include flavorful Autumn veggies in a delicious gravy along with some tempeh for protein.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 475 degrees. Line two baking sheets with foil, and spray with non-stick spray. Toss rutabegas, carrots, and onions with just enough olive oil to coat, and place in the oven on the highest racks possible. Roast for about 20 minutes, or until starting to brown and crisping at edges. You may Bake at need to rotate pans to get even roasting half way through. When finished roasting, remove from oven and lower the temp to 375. Place the rack in the middle position. Meanwhile, while the vegetables are roasting, prepare the rest of the filling. In a medium stockpot, heat 3 Tbsp olive oil over medium heat. Add the garlic, and cook for about 30 seconds, then add the flour, and cook for 2 minutes stirring often. Add the stock slowly, whisking constantly to prevent lumps. Add the milk, and whisk well until combined, then add nutritional yeast, thyme, rosemary, and sea salt and freshly ground pepper to taste. Bring to a low boil, and cook until thickened, about 2 minutes or less. Remove from heat and stir in tempeh and vegetables that were roasted, along with spinach. Spoon the mixture into 3 6 inch wide deep dish pie plates, or ovenproof bowls dividing evenly between the 3. To make crust, combine flour, cornmeal, and sea salt in a bowl and whisk to combine. Add earth balance, and cut into flour mixture with a pastry blender or 2 knives until a mealy consistency with no larger than pea sized chunks. Add the soy milk, starting with 2 Tbsp, and smush the dough together with hands until it starts to form a cohesive mass (adding a little more soymilk if necessary) but not mixing to excess. Form the mixture into 3 balls slightly flattened. Lay a piece of parchment out on the counter and roll out one ball to about a 6 inch diameter. Cut a hole in the center with a small cute cookie cutter if desired, and place atop one of the pies (or alternatively don’t cut a hole, and just pierce with a knife once on top of the pie). Brush with a little olive oil, and sprinkle with course sea salt. Repeat with the other 2. Place in the oven and bake for 20-25 minutes, until filling is bubbling and crust is golden (you may need to cover with foil if browning before filling is hot). Let cool a few minutes, and serve!
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- Heart Healthy