Before Sam and I switch to a plantbased diet one of the meals I would make a lot was a chicken and veggie pie that my beautiful friend Tash passed onto me. I didn’t want to stop making this yummy pie when we ditched meat so with a few simple switches (I feel like now I could almost veganise anything!) I switched it to the tastiest veggie pie ever!
This is an awesome way to pack the veggies in without the kids knowing as well and everyone is happy!
- 1 TBS avocado oil (or cooking oil of choice, or vegetable stock)
- 1 -2 TBS Nutlex
- 2 TBS plain flour (or flour of choice)
- 2 x carrots peeled and diced
- 3 x celery stalks diced
- 1/2 head of broccoli chopped into small florets
- 1/2 head of cauliflower chopped into small florets
- 1/2 can corn
- 250g mushrooms
- 1 x medium red onion diced
- Handful of baby spinach (optional)
- Salt & Pepper to taste
- Vegetable stock
Note – when chopping the vegetables and getting ready to start cooking, remember that you want all the vegetables to cook at the same rate, so chop them to a similar size. When it comes to the broccoli and cauliflower you will want to chop these quite small as otherwise they will take up a whole mini pie with just one piece!
Start with a large deep fry pan (enough to hold all veggies). Heat the oil in the pan and add carrots, celery and onion and cook until onion is slightly caramelised. Add all other veggies and cook until they are slightly softened. Add vegetable stock, just enough to almost cover the vegetables and let them continue to cook.
As the stock reduces slightly add the Nutlex and flour and start to stir through to start to create a sauce like liquid throughout the vegetables. You may need to use a fork to make sure there are no flour bumps left.
Continue cooking until the vegetables are just cooked (as these will be going into the pie maker for another 10mins so the vegetables will continue to cook there…nothing worse than mushy vegetables in a pie). Add spinach and stir through at this stage if you are using it. And add salt and pepper to taste.
If you are using a pie maker (I bought mine from Kmart for $29.00!) then simply cut the puff pastry using the cutter provided. Brush the pie maker with oil (I like to use avocado) and then lay the bottom piece down, fill the pie with vegetable filling and put the top piece of puff pastry on. The pies take between 6-10mins to cook. And remember not to fill the pie too much as the top wont close and make that perfect seal.
Before I had a pie maker I would simply pour the filling into a casserole dish and lay a piece or two of puff pastry on the top and bake in the oven until the pastry was golden brown.
Serve with mashed potato or sweet potato for the ultimate comfort food experience.
Tip – I like to make my filling a little earlier in the day so it is room temperature when filling the pies, this helps to avoid “soggy bottoms”.
*Note – most puff pastry in Australia just happens to be vegan, if this isn’t the case for you, you may need to search around a little more to find the perfect puff.