Wednesday, 9 May 2012

Vegan Creamy Vegetable Pie

The weather outside is horrible - it's all gloomy and drizzly and a bit chilly.  I really fancied some tasty comfort food and have been hankering for some sort of creamy vegetable pie.  Funnily enough, pre vegan I wasn't too fond of creamy foods, but this pie is just divine!
I adapted the recipe from this blog but used some different vegetables, added garlic and cheated with shop bought puff pastry.  Seriously, pastry really isn't my strength at all!  Stresses me out!  But I think the recipe will work well with whatever veggies you want to use as the creamy sauce shouldn't be too affected by them.  It's just all about what you prefer to nom on!  It's always good to use some protein rich foods like beans or soya/tofu because then it's pretty much a meal in one.  I did serve mine with a bit of garlic bread to mop up the creamy leftovers, and anyone who knows me knows that garlic is the love of my life.  :)

Here's my adapted recipe. 

2 Tbsp veg oil
1 medium onion, chopped
1-2 cloves garlic minced/ 1 tsp garlic puree
3 flat mushrooms, sliced
6 new potatoes, chopped into 1-1.5 inch blocks and parboiled for about 10 minutes
1 broccoli, florets
450g cannelinni beans
450 ml/2 cups vegetable stock
1/3-1/2 plain flour
1 cup unsweetened soya milk
Salt and pepper to taste
1 sheet Jus-Roll puff pastry
Soya milk to brush crust

Preheat oven to Gas Mark 7
Fry onion in oil until they are soft.
Stir in the garlic puree/ minced garlic
Tip in drained parboiled potatoes and fry for about 5 minutes
Then add beans and broccoli florets - fry for another 5 minutes
Add mushrooms  (The heat from the pan witll make them shrink.  At this point my pan was getting rather full!  So them shrinking was much welcomed so I could have room for my stock and milk)
Add flour and stir for a minute being careful not to let it burn
Add milk and stock and let mixture simmer until bubbly and thick
Pop mixture into a casserole dish and place rolled pastry on top.  Slit holes into pastry lid so as to allow the pressure to escape whilst baking
Place in preheated oven for 30-40 minutes or when pastry has browned and puffed
NB: my oven is ANCIENT and took closer to 45 minutes to puff up and brown nicely - but created a nice flaky crust.  Just keep an eye on your pie and take it out when the crust is golden and lovely!

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