Snow, chill, ice and rain please go away and let the sunshine radiate its warmth and heat, and that is coming from a person who is not so keen on hot weather. I just want to stop wearing layers of clothing and worrying about the electricity bill warming up a place that is never going to warm up.
One thing that will warm us all up is this Winter Vegetable Pot Pie. All the vegetables are available right now, even the peas direct from your freezer. The thick gravy sauce in this Winter vegetable pot is what makes the dish rich and rib sticking. If you want more vegetables on your plate, serve this with sauteed green and mash potatoes for comfort.
A number of people who have tried these have asserted their pleasing with a smile and one simple comment: Delicious! And the meat eaters utter in surprise - I can't believe its vegan, its so flavourful. I've also made this Vegetable pot Pie with butternut squash, red pepper and slender green beans.
A word about the puff pastry topping - I have to admit, not out of laziness, although that is how it may be perceived by some, but the truth is I hate waste even with scraps of left over pastry. I made square - almost rectangular puff pastry tops, which puffed up like pillow case. I guess I could use the scraps of pastry to make shaped on top of the puff pastry, but sometimes I do not have the patience. Anyway, aesthetically round ones are much better.
I am sharing this with I am also sharing this recipe with Jacqueline of Tinned Tomatoes who is hosting March 2013 Edition #22 of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments. This particular recipe has been bookmarked and adapted Mushroom Pot Pie recipe from Real Simple: Life Made Easier website.
Vegan Vegetable Pot Pie topped with Puff Pastry
4 tablespoons olive oil
I large onion, minced
chestnut mushrooms, sliced
4 carrots, sliced
3 celery stalks, sliced
1/2 teaspoon dried thyme
salt and black pepper
Handful of frozen peas
Packet of ready rolled puff pastry, cut out into 6 circles to fit your pie dish.
Heat the oil in a wide pan over medium-high heat. Saute the onions until transluscent, then stir in the celery, carrots, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are beginning to soften about 10 - 15 minutes. Then stir in the mushroom and saute. Add the flour and cook, stirring to prevent it from sticking for 30 seconds or so. Pour in the vegetable stock and peas, bring to a boil and simmer for a few minuted. Turn off heat and transfer the vegetable mixture into ovenproof dishes or an 8-10 inch square baking dish. Lay the pastry circles on top. Bake until the puff pastry is puffed and golden - about 25 to 30 minutes.Bookmarked and adapted Mushroom Pot Pie recipe from Real Simple: Life Made Easier website.