Winter Vegan Pot Pie
Serves 4
10 mins prep
60 mins cook
70 mins total
This easy vegan pot pie is perfect for the wintertime. This recipe is 2-in-1 as it can also be a delicious, warming soup.
Into a deep casserole dish heat your olive oil on low-medium heat for 30 seconds before adding your onions and cooking down for 7-8 minutes or until perfectly golden. Be sure to stir occasionally to promote even cooking and to avoid burning.
To the pot, add your carrots and celery, turn the heat to low and place the lid on your casserole dish. Cook for 10 minutes or until vegetables are cooked. Stir often to avoid burning.
Remove the lid from the casserole dish and add your garlic, salt + pepper and fresh thyme. Stir everything till well incorporated.
Increase heat to high and add your red wine to the pot, stir till everything is coated in red wine then cook till reduced on medium heat. This should take a few minutes.
To the pot, add the vegan butter and cook till melted on the same medium heat. Now add your flour and stir till everything is coated with flour. To the pot add your vegetable stock paste and stir. Now add your wild rice and beans. Cook for 2-3 minutes before adding your water to the pot. Increase heat to high, the mixture should always instantly come to a boil. Once boiling, simmer for around 15 minutes. Check the consistency of the soup. You want it heart but still a bit brothy so it reduces in the oven with the puffed pastry. If it's still too brothy keep simmering.
At this stage, you can eat the soup as is with a dusting of salt, drizzle of olive oil and pinch of fresh thyme.
Or you can proceed to preheat your oven to 400F and fill 4 little pots with your soup mixture. Gently cover your pots with puffed pastry and lightly score a few holes to release steam. Cook for 20 minutes on a sheet pan. You can broil for a few minutes at the end to achieve that gorgeous golden colour.
Enjoy with your favourite mashed potatoes and roasted vegetables.
