Vegetable Pot Pie – The Washington Post

Right here’s a cause to have do-it-yourself pie dough in your freezer: a straightforward dinner of hearty greens in a wealthy gravy underneath a flaky, golden crust. Use the associated recipe for Flaky Pie Dough, which you may make with vegan butter, if desired. Be at liberty to mess around with the filling parts: Use carrots and/or parsnips as a substitute of the candy potato and turnips, spinach as a substitute of the chard, or sub in tofu, tempeh or one other bean for the cannellini.

Energetic time: 45 minutes; Complete time: 1 hour 25 minutes

Make Forward: The Flaky Pie Dough may be refrigerated for as much as 3 days or frozen for as much as 3 months; defrost within the fridge earlier than rolling out. You may also roll out, crimp and lower vents within the dough earlier than refrigerating for as much as 3 days or freezing for as much as 3 months; no must defrost earlier than baking.

Storage Notes: Refrigerate for as much as 5 days.

The place to Purchase: Wholly Healthful roll-out pie dough may be discovered at Complete Meals Markets, Wegmans and different shops; areas obtainable on their web site.

Servings:

4 – 6

Examined dimension: 4-6 servings

Components

1 recipe Flaky Pie Dough (see associated recipe) or store-bought roll-out vegan pie crust, equivalent to Wholly Healthful
8 ounces Swiss chard (about 6 giant leaves)
4 tablespoons unsalted vegan butter, divided
1 giant yellow onion (10 ounces), chopped
8 ounces cremini mushrooms, quartered if giant or halved if small
1 teaspoon high quality salt, divided, plus extra to style
1 candy potato (12 ounces), scrubbed and lower into 1/2-inch items
2 small or 1 giant turnip (8 ounces complete), scrubbed and lower into 1/2-inch items
3 garlic cloves, pressed or finely grated
1/2 teaspoon finely grated lemon zest
One (15-ounce) can no-salt-added cannellini (white kidney) beans or different white beans, drained and rinsed
2 tablespoons all-purpose flour
2 cups do-it-yourself or store-bought low-sodium vegetable broth (see associated recipe)
1/4 cup chopped contemporary parsley leaves and tender stems
1 tablespoon white miso
1 tablespoon contemporary lemon juice
1/4 teaspoon freshly floor black pepper, plus extra to style
2 tablespoons oat milk or soy milk (elective), for brushing

Associated Recipes

Instructions

Let the chilled dough sit on the counter to melt barely, about 10 minutes. Place the dough between two giant sheets of parchment paper and roll out right into a 10-inch circle, flouring as wanted. Rotate the dough 1 / 4 flip from time to time to make sure a fair roll-out. Take away the highest sheet of parchment and reserve. Fold over the outer 1/2 inch of dough, then use your fingers to crimp right into a fluted edge. Use a paring knife to chop 4 2-inch oval-shaped vents within the heart of the crust. Slide the underside sheet of parchment with the crust onto a big, rimmed baking sheet and refrigerate till wanted.

Place a rack in the course of the oven and preheat to 400 levels.

Wash and dry the Swiss chard and take away the stems. Finely slice the stems, then stack the leaves, roll them up, and slice them into 1-inch strips. Maintain the stems and leaves separated.

In a Dutch oven or different giant pot over medium warmth, soften 2 tablespoons of the vegan butter. Add the chard stems, onion, mushrooms and 1/2 teaspoon of the salt and cook dinner, stirring, till the mushrooms have launched their liquid, about 5 minutes.

Add the candy potato and turnips. Cut back the warmth to medium-low, cowl, and cook dinner, stirring sometimes, till the potatoes and turnips start to melt across the edges, 7 to 9 minutes. Stir within the garlic and lemon zest and cook dinner till aromatic, 30 seconds. Stir within the beans and chard leaves and cook dinner simply till the leaves wilt, about 2 minutes. Switch the greens to a bowl.

Return the now-empty pot to medium-high warmth and soften the remaining 2 tablespoons of vegan butter. Add the flour and cook dinner, stirring till included, about 1 minute. Step by step whisk within the broth, scraping up any browned bits and smoothing out any lumps. Carry to a simmer and cook dinner, stirring, till the sauce thickens barely, about 1 minute. Flip off the warmth and whisk within the parsley, miso, lemon juice, pepper and the remaining 1/2 teaspoon of salt. Stir within the greens, together with any amassed juices, style, and season with extra salt and/or pepper as wanted.

Switch the filling to a 9-inch deep-dish pie plate or cast-iron skillet. Place the chilled crust on prime and recrimp the perimeters. Brush the floor with oat milk or soy milk, if desired. Line the baking sheet with one of many sheets of parchment paper you used for the crust and place the pie on prime (to guard your oven in case the filling bubbles over). Bake for about half-hour, or till the crust is golden brown and the filling is effervescent. Let cool on a wire rack for 10 minutes earlier than serving.