Vegetable and Bean Pot Pies with Potato Crusts
Author: 
Serves: Serves 5
 
I find vegan pastry particularly hard to master without the use of vegetable shortening, vegan margarine, and the like. I stay away from these ingredients, and an oil-based crust can be a tricky, messy beast. I skip the whole thing here and just slice sweet and regular potatoes into thin coins, fan them out on top of this vegetable and bean pot pie, and roast them until crispy and crust-like. The result has all of the effect of a traditional pot pie with much less effort.
Ingredients
  • 1 tablespoon (15 mL) virgin olive oil, divided
  • 1 medium yellow onion, small dice 1 medium carrot, small dice
  • 1 stalk celery, small dice 4 cloves garlic, minced
  • 1 teaspoon (5 mL) minced fresh rosemary (about 1 sprig)
  • 1 teaspoon (5 mL) tomato paste
  • 1 medium zucchini, cut into ½-inch (1 cm) cubes
  • 1½ cups (375 mL) cooked white beans, such as navy, cannellini, or butter beans
  • 2 tablespoons (30 mL) dry white wine
  • salt and pepper, to taste
  • 3 tablespoons (45 mL) whole spelt flour
  • 1½ cups (375 mL) vegetable stock
  • 1 medium sweet potato or 6 to 7 mini new potatoes, thinly sliced, or a mixture
Instructions
  1. Preheat the oven to 375°F (190°C). Place 5 ramekins or ovenproof dishes with 1 cup (250 mL) capacity on a baking sheet and set aside.
  2. Heat half of the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and sauté until the onions are slightly softened, about 3 minutes. Add the garlic, rosemary, and tomato paste, and stir. Add the zucchini and white beans to the pot. Stir to combine. Pour in the white wine, and scrape up any browned bits from the bottom of the pot. Season the stew with salt and pepper.
  3. Sprinkle the spelt flour over the vegetables and beans. Stir until the flour is moistened and is starting to get slightly pasty. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer until slightly thickened, stirring occasionally, about 4 minutes.
  4. Divide the stew among the ramekins. Arrange sweet potato slices on top of the ramekins in a fan or layered pattern. This will form your top crust. Gently brush the sweet potato slices with the remaining oil. Season the crusts with salt and pepper.
  5. Slide the pot pies into the oven, and bake until the filling is bubbling and the sweet potato slices are tender and lightly browned on the edges, about 30 to 35 minutes.
  6. Serve the pot pies hot.
Notes
Nut-free, no added sugar
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/the-first-mess-cookbook-review/%3C/div%3E