Vegan Vegetable Pot Pie

Vegan Vegetable Pot Pie

I finally nailed it - the perfect veggie pot pie, and it freezes well too!

Total time: approx 1 hour
Serves: 4


6 potatoes, cut into 1/4 inch cubes, boiled till soft (approx 20 mins), then drained, salted and peppered to taste
1 large onion, diced
2 carrots, diced
2 cloves garlic, minced
100g canned/frozen corn
100g canned/frozen peas
2 tbsp whole wheat flour
3 tbsp olive oil
salt and pepper, to taste
2 tsp balsamic vinegar
1/2 tsp orgeano
2 stock cubes (I used vegan chicken stock, but veggie would work)
1/2 cup nutritional yeast
100ml oat or soy cream
100ml soy milk
100ml water (or as needed)
1 sheet puff pastry

Preheat your oven to 180C/350F.  First, prep the potatoes.  While they are boiling, sauté the onions in 1 tbsp olive oil on medium heat for approximately 5 mins, or until golden brown, then add the garlic and cook for a further two minutes, stirring frequently.  Add 2 tbsp olive oil, the stock cubes, and the flour.  Stir frequently and cook for about two minutes, then add the cream and milk, and stir constantly until a thick bechamel sauce is formed.  Add the oregano, vinegar, and season to taste with salt and pepper, then add water and stir until you get a sauce that is roughly the consistency of thick cream.  Turn off the heat. 

Place the potatoes on the bottom of a large baking dish, and top with layers of corn and peas.  Pour the sauce over the top, and cover with a sheet of puff pastry.  Make some slits in the pastry, then bake for 30 minutes, or until the pastry is golden brown and puffed up.  Let cool slightly before serving.