Perfect for a rainy Monday night.
You will need:
- 3 small onions, minced
- 2 stalks celery, minced
- 2 cloves garlic, minced
- 2 large carrots, peeled
- 2 small yukon gold potatoes
- 1 tbsp freshly chopped rosemary
- 1 tbsp freshly chopped thyme
- 1/2 tbsp freshly chopped sage
- 8 oz frozen peas
- 8 oz frozen corn
- 1 tbsp olive oil
- 6 cups vegetable broth (we use a delicious vegan bouillon from Whole Foods)
- Course ground black pepper and sea salt
- Several pinches of flour to thicken
- 1 box of amazing pie crust from Whole Foods (picture to follow)
1. Pre-heat oven to 350°. Peel carrots (but not the potatoes, the skin is tasty), and chop them into pot pie sized wedges, about the size of a nickel. Place on a baking sheet, drizzle with 1 tbsp olive oil, sea salt, and course ground black pepper. Roast for 35 minutes, covered with aluminum foil.
2. While the potatoes and carrots are roasting, sauté the minced onion, garlic, and celery in a saucepan/pot for 15-20 minutes. Add the freshly chopped herbs, sauté for another 5 minutes.
3. After the potatoes and carrots are done roasting, add them to the pot with the vegetable broth and remaining vegetables. Add several pinches of flour, and simmer for about 40 minutes until it has a nice, thick consistency.
4. You should now have a lovely stew-like mixture of deliciousness to top with the crust of your choosing.
We would give you our homemade crust recipe, except we made it out of buckwheat flour and it tasted like gritty sh*t. Does anyone out there have a good vegan crust recipe that doesn’t use an artificial ‘buttery’ spread?