Prep: 10 minutes
Cook Time: 1.5 hours
With this cold weather, we tend to want to eat foods that are comforting as well as nutritious. This pot pie is like a big warming hug. It is sooo good! The key to this dish was the fact that we stumbled across VEGAN puff pastry! You can make this yourself (recipe coming soon) or you can buy it at your local Whole Foods. Just make sure to double check the ingredients!
- Half of a spaghetti squash, seasoned with a drizzle of oil and pinch of salt
- 1 tbsp olive oil
- 1 Onion, diced
- 1 Large garlic clove, diced
- 2 C of our chickun broth (or low sodium veg broth)
- 2 C of frozen vegetable mix (carrots, corn, peas, beans), defrosted
- 1/4 C of your favourite plant milk (we used almond)
- 1/4 C of unbleached all purpose flour
- 2 bay leaves
- 1/2 tsp summer savoury (or dried sage)
- 1/2 tsp dried thyme
- 1/2 tsp parsley
- salt and black pepper to taste
- 1 batch of pie dough
- 1/2 package of vegan puff pastry, defrosted and rolled thin
- Preheat oven to 425F/218.3C
- Defrost frozen vegetables in a bowl and drain water completely.
- Slice off the bottom of the spaghetti squash to make it stable when you cut it lengthwise. Next, slice the squash in half lengthwise. Use the sharpest chefs knife you have and go slow; it might take a few minutes. Remove just the seeds from the squash. Place squash flesh-side up on a baking sheet and roast for 30-40 minutes, until it is fork tender.
- Add 1 tbsp of oil to a large pot on medium heat and wait 10-15 seconds then add onion. Cook until slightly translucent. Add the garlic, pinch of salt and the summer savoury, thyme and parsley. This step ‘wakes up’ the herbs and allows you to develop more flavour.
- Add the flour and whisk until smooth and lump-free. Then slowly whisk in the broth.
- Add the plant milk and bay leaves and simmer until it thickens, about 10 minutes. If it looks too thin, scoop out 1/2 cup of broth and add 1-2 tbsp of flour and whisk. Add the 1/2 cup back into the pot and see if that helps. Repeat if needed.
- Once sauce is nice and thick, add the completely defrosted and drained vegetables for 4-5 minutes, until veg are cooked.
- While the veg is cooking, roll out your pie dough to the size of your pie dish, we used a deep 9 inch pie dish. At the same time, roll out your puff pastry to the same size.
- Grease your pie dish.
- Remove the spaghetti squash from the oven, using a spoon, scrape out the stringy flesh and add it into the pot, this will act as the ‘chicken’. Cook for another minute. Season with salt and pepper.
- Place the rolled out pie dough on the bottom of the pie dish, gently push the dough down so the bottom is flat and is in all the corners of the dish. Place in the oven for 10 minutes to brown.
- Remove pie dough bottom from the oven and fill with the cooked pot veg mixture. Lay the puff pastry on top to cover. Gently go around the edge of the dish, where the two pieces dough meet with a fork to make sure the both pieces of dough are connected. Make a slit in the middle of the pie, this will allow air to escape when it is baking. Optional: use any excess puff pastry to make a design.
- Bake in a preheated oven for roughly 30 minutes until the dough is cooked and golden brown.
- Chill by the windowsill like grandma does, slice up and enjoy 🙂
^Even Lucy wants a piece!