Saturday, January 19, 2013

Vegan pot pie

The picture really doesn't do it justice, but I just had to share.

We are have been fasting for almost two weeks now. My husband has been doing the daytime fast (basically he can eat if the sun is down). I have been doing the Daniel Fast, which is bascially vegan with additional restrictions. I can have fruits, vegetables, nuts, whole grains and legumes. I can't have meat, dairy, sugar, caffeine or baking powder (which seems like such a minor thing, but I'm really missing it!).

Tonight I made a cross between a pot pie and a shepherd's pie. I used my mom's pot pie recipe and vegan-ized it. Here's what I did

6 smallish potatoes, peeled, diced, boiled with salt and garlic in the water, drained
Canola oil (probably a couple of tablespoons)
Almond milk (eyeballed it...half a cup, maybe?)

3 T. canola oil
1/4 cup onion, finely diced
1/4 whole wheat flour
1 cup almond milk (might reduce this just a bit)
1 1/2 cup vegetable broth
poultry seasoning...eyeballed it, but it was a little too much
1 large can Veg-All

Heat oil. Add onions until transparent. Add flour to make paste. Slowly add milk and broth, whisking constantly. As it thickens, add seasonings and vegetables.

Place filling in a round casserole dish. Top with mashed potatoes. Bake at 350 for 30 minutes. Broil at the end of the cooking time if you want the top browned.

I served it with chicken for the rest of the family, but this was so good! If I make it again, I think I'd add white beans for some protein.

This was definitely comfort food tonight. Now, if I could just figure out how to have some chocolate :)

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  1. Looks yummy! Do you like it better "veganized" or the normal way?

  2. I have to say, it was pretty good. The almond milk reduces the calories/fat quite a bit...might have to keep that trick handy.

  3. Oh, that sounds so yummy! I haven't made any kind of pot pie in years, I love the idea of a vegan version. Thanks for sharing!