Learn how to make these delicious veggie pot pies! These are the ultimate vegan comfort food, perfect for the holidays! Christmas is coming up, and these would be amazing to serve your vegan guests and family :)

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Festive vegan vegetable pot pie

For the crust
Ingredients:
600g flour
9-10 tbsp cold water
250g cold cubed butter vegan
1/2 cup smooth coconut whipping cream room temperature
Pinch of salt.
Alternatively you could skip making a homemade crust and buy some store bought puff pastry if you wish.

For the filling:
2 cups pre- cooked potatoes cubed
3 cups pre- cooked chopped carrots
1 1/2 cups frozen green peas
2 cups vegan broth (store bought or homemade)
4 tbsp vegan butter
4 tbsp all purpose flour
3 heaping tbsp coconut cream for sauces
2 tbsp dried thyme
Salt to taste
Pepper to taste
1 tsp Nutmeg
1 tsp Cinnamon

Makes 7 muffin sized pot pies.
If you are baking in ramekins, makes 4 large pot pies

Directions
For the crust:
Add the flour, cold cubed butter, room temperature coconut cream to a bowl and mix with your hands. Squeeze the butter and flour between your fingers until you achieve a texture resembling course crumbs. This coconut cream should contain 85% coconut, and 15 % from water. Mix again with your hands. Add the ice cold water and knead just until you are able to form a dough ball. cover in plastic wrap. Place in fridge for 1 hour or overnight. I prefer letting the dough rest overnight as its much easier to work with.

For the filling:
Place butter to a saucepan until melted. Add the flour and whisk until combined. Add the broth and Cook for 5 minutes whisking continuously, making sure there are no lumps. Add the Spices. YOu’ll notice that the mixture will start to thicken as you cook it. Add in the pre-cooked potatoes, pre-cooked carrots, and frozen peas. Cook for a couple of minutes. Once you see that the sauce is thick enough add the coconut cream for extra creaminess. Mix and turn off heat. Let the filling cool. Once cooled, roll out your dough and place into the ramekin or muffin tray. Place the filling inside and cover the top with more dough. Make sure you don’t have a lot of excess dough around the pie as those parts will be undercooked. A Thin dough is best. Brush the top of your pie with butter. Coconut oil does not brown your crust even though I suggested it in the video. I was wrong. Try butter, or oil.
Place in oven at 180 degrees celsius for 40 min - 1 hour. I had my oven setting on Fan. A thicker dough will call for longer baking time, a thinner dough should take up to 40 min.

* Notes -
You can use store-bought vegan broth or make your own by placing the chopped potatoes, chopped carrots, and onion in a baking dish with enough water to cover the vegetables. Cover with foil and let bake for an hour. Once tender separate vegetables from water. The water that is left over will be used as broth. Add flavouring to your broth.

* cook vegetables until the mixture becomes rich and thickens up. If you're using high heat it can become thick quite quickly, perhaps even in 3-5 minutes. It all depends on your stove. I used a portable stove top and. It took 10 minutes for my sauce to thicken.
* When you roll out the dough make sure you roll it out thin. I noticed that when the dough was too thick especially on the sides of the pie where you pinch the pie together, it didn’t cook well enough, so cut off any extra bits that will bulk your pie on the sides.


* It terms of browning the tops of your pie, in my experience coconut oil doesn’t work even though I suggested it in the video.You can try yellow butter, vegetable oil, or maple glaze.

#potpie #veganrecipe #veganrecipes

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