Index ::: [ Recipe ] [ Main Dish ]
Loaded Vegan Pot Pies
4 servings

[ INGREDIENTS ]

FILLING

Coconut Oil
Onion
Garlic
Russet Potato, Unpeeled and Diced
Carrots
Celery
Ground Sage
Ground Thyme
Salt
Black Pepper
Vegetable Broth
Broccoli Florets
Frozen Peas
Frozen Corn
All-Purpose Flour
Coconut Milk

SPELT FLOUR CRUST

All-Purpose Flour
Spelt Flour
Sugar
Salt
Coconut Oil
Ice Water

[ INSTRUCTIONS ]

FILLING

1. Heat :
   
   2 Tablespoons Coconut Oil;
   in a large pot over medium-high heat.
2. Add :
   
   1 Onion, Diced;
   4 Cloves Garlic, Minced;
   and saute until just softened.
3. Add :
   
   1 Russet Potato, Unpeeled and Diced;
   4 Carrots, Diced;
   2 Celery Stalks, Diced;
   1/2 Teaspoon Ground Sage;
   1/2 Teaspoon Ground Thyme;
   1 Teaspoon Salt;
   1/2 Teaspoon Black Pepper;
   to pot.
4. Add :
   
   4 Cups Vegetable Broth;
   and bring to a boil and then simmer for 5 minutes.
5. Add :
   
   3 Cups Frozen Broccoli Florets;
   1/2 Cup Frozen Peas;
   1/2 Cup Frozen Corn;
   and simmer 5 minutes more.
6. In a separate bowl, make a roux by whisking together:
   
   1/4 Cup All-Purpose Flour;
   1/2 Cup Coconut Milk;
   until smooth.
7. Add roux to pot and stir to combine.
8. Simmer 5 minutes more until stock thickens.
9. Season with :
   
   Salt, to Taste;
   Black Pepper, to Taste;
10. Divide veggie filling between 4 ( 18 ounce ) ramekins.
11. Allow to cool slightly while preparing the crust.

SPELT FLOUR CRUST

1. Preheat oven to 400 F or 200 C.
2. Combine :
   
   1 Cup All-Purpose Flour;
   1/2 Cup Spelt Flour; ¹
   2 Teaspoons Sugar;
   1/2 Teaspoon Salt;
   in a large bowl and whisk together.
3. Add :
   
   1/2 Cup Coconut Oil, ( Solid and Chilled ); ²
   to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs ( it will look like wet sand ).
4. Add :
   
   9 Tablespoons Ice Water;
   to flour mixture 1 tablespoon at a time and use a wooden spoon to gently mix.
5. Continue to add water ( no more than 9 tablespoons ) and mix until a dough forms.
6. Use your hands to gather the dough in the bowl and squeeze in any loose bits.
7. Shape into a ball and lay out on a well-floured surface.
8. Gently press the dough into a disc, about 8 inches across.
9. Using a knife, divide the dough into 4 pieces and shape each piece into a ball.

ASSEMBLING POT PIES

1. Working with one ball of dough at a time, lightly flour the top of the dough and a rolling pin, and roll into a circle about 1 1/2 - 2 inches wider than your ramekin.
2. Add more flour as you go to prevent sticking and press together any cracked bits of dough.
3. Center crust over the top of the ramekin, allowing excess edges to hang.
4. Fold back over the excess edges of dough to form a crust.
5. Using a fork, gently press edges down.
6. Poke holes in the center of the crust with a fork or knife to allow steam to escape.
7. Repeat process with remaining balls of dough.
8. Place pot pies on a cookie sheet.
9. Bake in the oven for 35 to 40 minutes until crust is golden brown.
10. Allow to cool slightly before serving.

[ NOTE ]

¹ Additional all purpose flour can be substituted for spelt flour or your favorite gluten free flour blend.

² If the coconut oil is liquid, line a small bowl with plastic wrap and pour in pre-measured oil. Place in the freezer for 20 minutes or until completely solid. When ready to use, lift out the plastic wrap and drop the hardened coconut oil into the flour bowl.

::: View the original recipe for Loaded Vegan Pot Pies at themostlyvegan.com