Vegan / Vegetarian Crustless Pot Pie
I have made this pot pie numerous times but never with sweet potatoes. It was pretty good. I didn’t have any regular potatoes so, on a whim, I used sweet potatoes.
Sweet potatoes are loaded with potassium, vitamin A, vitamin C and vitamin B6!
I started by taking the Puff Pastry out of the freezer. I find them in the frozen section of the grocery store and they are usually sold two in a package. Because I have a sensitivity to gluten, I only use about 1/4 of one sheet. I Let the pastry puff soften by letting it sit on the counter until I can unroll and cut off the amount I want to use. Put the remainder back in the freezer.
Preheat the oven to 400*
Gather together the other ingredients: Carrots, onion, peas, sweet potato, adzuki beans (or bean of your choice), yellow squash, vegetable broth, garbanzo bean flour (or flour of choice), olive oil, butter (or vegan butter) & spices.
Cut the sweet potatoes into a medium dice size (1/2″ cubed) and cook them using whatever method you prefer. (I baked them in the oven.) Set aside.
Heat oil over medium heat in a 4 quart pot. Add onions and sautée until translucent and browned.
Add carrots and cook approximately another 10 minutes until they become tender.
Add peas, beans & squash. Cook an additional few minutes to warm all ingredients.
Transfer the veggies to a bowl with the sweet potatoes.
Using the same 4 quart pot, heat up 2 tablespoons of vegan butter, add flour and stir continuously with a fork until a thick paste like consistency forms. This doesn’t take long, about a minute or so. Begin adding the broth slowly to the roux, taking time to stir and break up the thickness of the roux so it doesn’t clump together.
Once all the broth is added, bring to a simmer and cook until you can see the sauce start to thicken.
Add all of the vegetables and sweet potatoes to the sauce and cook for a few minutes to warm.
Pour into a greased 8×8 glass baking dish and bake uncovered for 30 minutes.
While the pie is baking, sprinkle some flour on the countertop and roll your pastry dough out to measure roughly 8″ x 8.”
Lay the pastry puff on top of the mixture and cut in some vent holes for the steam to escape.
Lightly spray the pastry with a non-stick spray and sprinkle a little seasoned garlic salt on top.
Yummmm!
Return to the pie to the oven and bake an additional 15-20 minutes.
All ovens are a little different so keep an eye on it and pull it out when the top has browned to your liking.
Let it cool for about 5-10 minutes.
Cut and serve warm.
Vegan / Vegetarian Crustless Pot Pie
Ingredients:
- 2 medium sweet potatoes, diced and cooked
- 1 T olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 C frozen peas
- 1 C yellow squash, sliced
- 1/2 C adzuki beans, cooked
- 2 T vegan butter
- 1/4 C garbanzo bean flour
- 3 C vegetable broth
- 1/2 t rosemary
- 1/2 t thyme
- 1/2 t seasoned garlic salt
- ground pepper to taste
- 1/4 sheet frozen pastry puff
- extra flour
Cooking Instructions:
Preheat oven to 400.* Cook sweet potatoes using your preferred method. Set aside. Heat oil over medium heat in 4 quart pot. Sautee onions until deeply browned. Add carrots and cook until softened. Add the remainder of vegetables and cook for a few minutes until warmed through. Transfer to a bowl with sweet potatoes and set aside. Using the same 4 qt. pot, heat butter over medium heat and add flour, stirring constantly with a fork until you achieve a paste like consistency. Slowly add the broth, stirring to break up any clumps in the roux. Once all the broth is added and combined to a smooth consistency, bring to a simmer and cook for a minute or two until mixture starts to thicken. Reduce heat to low and add the vegetables and sweet potato to the roux for a few minutes. Pour into a greased 8×8 glass baking dish and bake uncovered for 30 minutes. Lay the rolled out pastry puff on top of the pie, spray the pastry dough with a non-stick spray, sprinkle with garlic salt and return to the oven to cook for an additional 15-20 minutes. Pull the pie out of the oven when the pastry looks browned and flakey. Let it rest for 5-10 minutes before serving.