Vegan Bean and Potato Pot Pie
A healthy and delicious vegan Bean and Potato Pot Pie. The filling is a warm, savory melange of creamy white beans, chunky potatoes, carrots, celery and leeks. Covering all this goodness is an all-whole-wheat puff pastry crust (you can use a regular puff pastry or pie crust as well). The filling can be gluten-free and the pot pie is both nut-free and soy-free.
Servings: 8 servings
- 1 tablespoon extra virgin olive oil
- 6-8 cloves garlic (thinly sliced or minced)
- 1 leek (trimmed, gree and white parts thinly sliced. Can sub with a large onion or thre shallots, also thinly sliced)
- 2 medium carrots (finely diced)
- 2 stalks celery (finely diced)
- 3 medium potatoes (about ½ pound, diced. These can be chunkier than the carrots and celery)
- ¼ cup white wine (optional)
- 1 tablespoon rosemary (minced)
- ¼ cup flour (all purpose or gluten-free all purpose flour)
- 3 cups vegetable stock (or water)
- 3 cups white beans (cooked or canned)
- 2 tablespoon liquid aminos
- 1 teaspoon vegan worcestershire sauce (optional)
- Salt and ground black pepper to taste
- 1 sheet whole wheat puff pastry (you can use storebought or white-flour puff pastry or pie crust)
Heat the garlic with the olive oil in a large saucepan. This will help the garlic flavor infuse through the oil.
Once the garlic becomes aromatic and colors lightly add the celery, leeks and carrots. Season with salt and ground black pepper and saute until soft.
Add the potatoes to the saucepan and mix. Add white wine, if using, and cook until the moisture has evaporated. Stir in the rosemary.
Add flour to the saucepan and stir it in until the veggies have absorbed it.
Add three cups of vegetable stock or water and bring to a boil. Cover and let the veggies cook until the potatoes are tender.
Stir in the beans along with the liquid aminos (or soy sauce or tamari) and vegan worcestershire sauce.
Bring to a boil and let the beans and veggies simmer for five minutes to let the flavors merge together and for the stew to thicken. Turn off the heat and let the stew cool.
Assemble the pot pie
Preheat the oven to 425 degrees Fahrenheit.
Pour the bean and potato stew into a two to two-and-a-half-quart baking dish. Roll out a sheet of puff pastry into a rectangle or oval just large enough to fit over the baking dish. Cut three slits in the middle and place over the stew. Tuck the ends underneath. You can crimp the edges with a fork if you wish.
Bake for 45 minutes to an hour or until the top is golden-brown and the stew is bubbling. For a more golden-brown top, mix half a teaspoon each of nondairy milk, maple syrup and olive oil and brush over the pot pie before baking. You can repeat this about 10 minutes before you get the pot pie out of the oven.
- Both a pie crust or a puff pastry crust work for this recipe. You can use a storebought crust.
- Use any white bean in this recipe. Two 15-oz cans will yield approx 3 cups.
- You can use onions or shallots instead of leeks. Sweet potatoes would work as a nice replacement for the potatoes.
- The pot pie will keep nicely in the refrigerator for 3-4 days. Reheat in the oven before serving.
- For longer storage, cover the pot pie tightly with foil and freeze. If you plan to bake the pot pie earlier and eat it at a later date, I would advise freezing the filling and the unbaked puff pastry crust separately and then putting it together and baking it the day you plan to serve.
Calories: 299kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Potassium: 824mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3246IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 3mg