Today kicks off my venture in cooking my way through the “VeganizeIt!” recipes. All recipes are created by Allison Rivers Samson, originally published in her VegNews Magazine column, “VeganizeIt!”.
I’m very excited about this “cooking spree”, as I am still learning how to make my favorite recipes vegan-friendly. This is a great way to learn what works!
Today’s recipe has a rather long list of ingredients – Vegetable Pot Pie! I love cooking, so a long list of ingredients doesn’t scare me away. If you’re looking for a quick & easy recipe for dinner, this probably isn’t it.
That being said, the result was very flavorful with a satisfying crunch in the crust, so I would recommend this recipe if you have a little more time.
I did have to tweak the recipe a bit, as I was unable to find tapioca or barley flour at our Whole Foods. After some Google searching for the best replacements, I used all-purpose flour for the tapioca flour & made some Chickpea flour in the food processor (a LOUD experience) for the barley flour.
I sampled the food as I cooked (doesn’t everyone?!) and was very happy with the taste of the veggie filling & Béchamel sauce even before it went into the oven!
I mixed up the crust in the food processor, rolled out on the counter and topped the casserole dish. The crust was a little temperamental in the transfer, but I used a trick I learned when making pie crust. I rolled the crust onto the rolling-pin a little at a time – you can either roll the dough around the pin or hang the dough from the pin. Then position the rolling-pin over the dish and unroll. I’ll have to capture that process in pictures next time!
The finished product looked delicious out of the oven!
The crust was a bit hard to cut through, but the taste was delicious. I wonder if my flour changes affected the consistency?
Sliced up into 6 servings and plated – the transfer from cooking dish to plate was actually much easier than I expected!
The flavor of this pot pie is really good – rich and creamy. It this meal is a great complement to a Fall evening at home! If we had more time last night, this would have been a great dinner to enjoy in front of a roaring fire. :)
Question of the Day – What’s your favorite Fall comfort meal? Do you picture yourself eating it outside under the stars or in front of a roaring fire?
{ 4 comments… read them below or add one }
Oh. My. Gosh. This looks JUST like the pot pie I buy from the store – but I think I’ll be making this instead of paying $4 for a frozen one. My favorite fall meal is chili – and if I had a fireplace, I’d totally be dining in front of that thing every night. But I don’t, so I sit at my dining room table and people watch.
Ashlae recently posted..Pumpkin spice cinnamon rolls
People watching sounds fun too – a great activity any time of the year. :)
For future reference, if you can’t find barley and arrowroot flours and/or don’t mind eating wheat, simply substitute unbleached flour for barley and omit the arrowroot. If the dough seems too wet, add 1/4 cup or more unbleached flour being careful not to overwork the dough so it will remain tender. Enjoy! :)
Great tips – thanks!