VeganBean dot com: Vegan Thanksgiving: Veggie Pot Pie

Alright so this is my fist post in our Vegan Thanksgiving Recipe Series. Sounds pretty slick, eh? riiight.

Last Thanksgiving we made a sort of sad lentil loaf. Half of it ended up sitting in the freezer for six months... The year before that I think I made just all sides - which was great because the side dishes are sometimes the best... This year I think we might go with a vegetable pot pie!

Vegetable Pot Pie

large pot
ramekins
olive oil
2 Tbs. cornstarch
2 sheets frozen puff pastry
1 onion
2 stalks celery
3 cloves garlic
1 tsp. thyme
white wine
1 cup corn kernels
large handful button mushrooms
large handful green beans
4 small red potatoes
half a butternut squash

- chop onion, garlic, celery and mushrooms and cook with thyme in some olive oil. cook this for about 10 minutes on medium heat then add 1/4 cup white wine and continue to cook for a few minutes more.

- cube the squash and add them along with quartered potatoes and 3-4 cups water or vegetable broth and simmer for about 10 more minutes. add corn and string beans, cook for just a couple minutes more. I hate mushy string beans!

- mix the cornstarch with 1/2 cup vegetable broth or water and then add it to the pot. mix well.

For the puff pastry topping use Pepperidge Farms Puff Pastry, roll the sheets out and cut circle shapes to lay on top of the ramekins. Bake them for about 10 minutes until they are golden and puffy and then just rest them on top of the ramekins after they're filled with the pot pie mixture. This makes a lot of Puff Pastry - but it's perfect for eating on the side and dipping in the veggie mixture!

posted by: chickpea

Comments

What are you doing for the big day?

Posted by: Melisser | November 16, 2007 at 11:08 PM

this year we're heading to Chicago to visit relatives - but we'll be the only ones there that are veg! we might carry some pre-made pot pie mixture on the plane so we can just ensemble the pies there!

Posted by: chickpea | November 17, 2007 at 08:43 AM