Vegan Beef Pot Pie

I saw a recipe for a vegan beef pot pie on another blog recently but it called for jarred gravy, canned vegetables, and a pre-made frozen crust.  I decided to make my own from scratch and see how much time it would take, because I knew it would taste better.  I used the same crust that I use for my veggie pot pie because it’s easy and amazing.  Non-Beef bouillon gives this recipe a flavor punch.  You can either use the Better Than Bouillon brand, which is a paste, or the Edward & Sons brand, which comes in cubes like you’re probably used to.  Either way, you just dissolve the bouillon in hot water and use it like a broth.

I used seitan in place of beef and veggies you would typically find in a pot roast like celery, carrots, potatoes, and onions, but you could use any veggies or meat replacement you have on hand.  If you spend a little prep time one day (Sunday, for example) chopping your veggies for the week, then they just go right into the pot and you’ll save lots of time on weeknights.  If you do that, this recipe should come together (prep and cook time) inin around 45 minutes.

Beef Pot Pie
1 medium yellow onion, quartered and sliced into half moons
3 cloves garlic, minced
1 teaspoon thyme
8 oz package seitan, cut into bite-sized pieces
1 medium-sized potato, diced relatively small (about 1 heaping cup)
3 medium carrots, chopped
3 stalks celery, chopped
1 no-beef bouillon cube (or 2 teaspoon paste)
2 cups hot water
½ cup creamy portobello mushroom soup (I use the Imagine brand) or ½ cup non-dairy milk
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon black pepper

Heat a tablespoon of oil over medium heat in a large skillet and sauté the onion for about 5 minutes.  Stir in the garlic and continue to cook for another minute or two.  Add the thyme, carrots, seitan, potatoes, and celery to the pan.  Mix the bouillon and water together until dissolved and add to the pan with the soy sauce, portobello soup, salt, and pepper.  Increase the heat to high until the mixture is boiling and then cover, reduce the heat to low, and simmer for 10 minutes.

Meanwhile preheat the oven to 400 degrees, spray a deep-dish 9” pie plate with non-stick spray, and make the crust.

The Perfect Pot Pie Crust
1 cup all-purpose flour
1/3 cup Earth Balance margarine
½ teaspoon salt
2 Tablespoons non-dairy milk

Place the flour and salt in a food processor and pulse to mix.  Cut the margarine into small cubes and toss into the flour mixture.  Pulse 10-15 times.  Add in the non-dairy milk and let your processor run until a dough ball forms (this will only take about 10 seconds).  Place the dough on a clean surface dusted with flour and roll out into a circle big enough to cover your pie plate.  (This is actually a “bottomless” pot pie, meaning that you won’t have a bottom crust.)

When your veggie mixture is done, whisk in the flour and let it cook for a few minutes to thicken into a gravy-like consistency.  Pour into your pie plate and cover with the crust.  Use a knife to make a few slits in the top and bake for 30 minutes.


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