Barefoot Vegan Mag Jan_Feb 2017
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Vegetable<br />
Pot Pie<br />
Pot pies stuffed with seasonal vegetables are the best. Easy to make and even easier to eat up, they<br />
come together quickly and have plenty of room for experimentation. This healthier, meat-free<br />
version topped with a buttery crust has become a go-to weeknight dinner in our house!<br />
SERVES 6<br />
Filling<br />
1 tbsp (15 ml) olive oil<br />
2 cloves garlic, minced<br />
1 cup (150 g) chopped yellow onion<br />
3 cups (475 g) frozen mixed green beans, carrots, corn<br />
and peas (or sub fresh!)<br />
1 cup (225 g) cubed red potatoes ( ½ " [1.3 cm] cubes)<br />
½ cup (63 g) all-purpose flour<br />
2 cups (480 ml) vegetable broth<br />
2 bay leaves<br />
1 tsp salt<br />
½ tsp pepper<br />
1 tbsp (15 g) vegan butter, melted<br />
Crust<br />
2 ¼ cups (281 g) all-purpose flour<br />
1 tbsp (15 g) sugar<br />
1 tsp salt<br />
½ cup (115 g) cold vegan butter or coconut oil<br />
1/3 to ½ cup (80 to 120 ml) ice water<br />
Preheat the oven to 400ºF (205ºC). Grease an 8 x 8-inch (20 x 20-cm) square baking dish.<br />
Prepare the crust by combining the flour, sugar and salt in a large mixing bowl. Cut in the cold butter with a pastry<br />
cutter or fork until small crumbs form. Drizzle in the ice water, using a wooden spoon to stir the mixture together until<br />
a dough forms. Wrap the dough in plastic wrap and stick it in the fridge to chill.<br />
To prepare the filling, heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and sauté until<br />
soft, 5 to 7 minutes. Add the mixed vegetables and potatoes and stir to combine. Next, add in the flour and stir to coat<br />
the vegetables. Then, whisk in the vegetable broth. Finally, add the bay leaves, salt and pepper and simmer the mixture<br />
until thickened, about 10 minutes.<br />
While the mixture thickens, remove the crust from the fridge and turn it out onto a lightly floured surface. Split the<br />
dough into two halves. Roll them out to about ¼ -inch (6-mm) thickness, and press one half of the dough into the<br />
greased baking dish, being sure to cover the dish completely. Set the other rolled-out dough aside for the top layer of<br />
the pie.<br />
Once the sauce has thickened, remove the bay leaves and discard. Pour the thickened vegetable filling into the crustlined<br />
baking dish. Carefully place the second crust over the top, using a fork or your fingers to press together the edges.<br />
Poke a few small holes in the top for steam to escape using a fork or a toothpick. Brush the top generously with the<br />
melted vegan butter.<br />
Bake the pie for 30 to 40 minutes, or until the crust is golden. Let cool for 5 minutes before cutting and serving.<br />
BAREFOOT<strong>Vegan</strong> | 21