Vegan Vegetable Pot Pie
This holiday classic gets a vegan revamp with the addition of a plant-based whole beverage. Made with super moist cornbread, creamy sauce and a hearty mixture of vegetables, including oyster mushrooms that evoke shredded chicken, this familiar dish will meet all expectations.
Ingredients
- 2/3 cup (150 ml) whole non-dairy beverage (see note)
- 1/2 cup (80 g) fine cornmeal
- 1 tbsp (15 ml) apple cider vinegar
- 1 cup (150 g) unbleached all-purpose flour
- 2 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 6 tbsp (80 g) cold vegetable shortening, diced
- 1/2 lb (225 g) oyster mushrooms, torn
- 3 tbsp (45 ml) olive oil
- 1 garlic clove, finely chopped
- 1 cup (145 g) carrots, cut into small dice
- 1 cup (135 g) celery, cut into small dice
- 1 small onion, chopped
- 3 tbsp unbleached all-purpose flour
- 1 tsp rosemary leaves, finely chopped
- 1 cup (250 ml) vegetable broth
- 1/3 cup (75 ml) dry white wine
- 1 cup (250 ml) whole non-dairy beverage
- 1/2 cup (75 g) frozen green peas
- 2 tbsp flat-leaf parsley, finely chopped, plus more for serving
- 1 tbsp (15 ml) whole non-dairy beverage
- 1/4 tsp salt
- 1/4 tsp sugar
Instructions
- In a bowl, combine the non-dairy beverage, cornmeal and vinegar.
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Season with pepper. Add the vegetable shortening and mix with your fingers until it forms pea-sized pieces. Add the non-dairy beverage mixture and mix just until the dry ingredients are moistened. Cover and refrigerate.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
This holiday classic gets a vegan revamp with the addition of a plant-based whole beverage. Made with super moist cornbread, creamy sauce and a hearty mixture of vegetables, including oyster mushrooms that evoke shredded chicken, this familiar dish will meet all expectations.