VEGAN POT PIE

Okay, so we're going to cook up a vegan pot pie. Why a vegan or vegetarian pot pie? Well, I got people in the family who want me to cook it, so we're going to try this recipe out. Got the olive oil. That big thing there is a celeriac or celery root. We got our vegan puff pastry. No, I did not make that. We got our veg up here in front. Pretty self-explanatory. That is vegetable broth I made, but you can buy it. Then we got our peas and our corn, mushroom ketchup, or you can sub out vegan soy, salt, pepper, a little wine for deglazing, parsley, dill, and then our little pans we're going to put them in. Okay, everybody's all prepped up and we're getting ready to go. So we're going to blanch most of the veg in the vegetable broth. And then we're gonna stir-fry up the mushrooms because the people eating this like mushrooms, they just don't like the idea of it. So this is sort of replacing the meat, uh, vegetarian pot pie or vegan pot pie. So we're gonna cook these down and do some more light fry on the mushrooms. I'm gonna reserve the mushrooms, put 3 tablespoons of mushroom ketchup— see my earlier recipe— or you can use a vegan soy sauce in there and let them soak. Vegetables blanching away. Quick deglaze with a little bit of wine, even though there's not much to deglaze, but the wine's going to add a really nice flavor. Going to add in the aromatics, cook these down. So that's going to be the sauce base. Root veg is getting soft, so we're going to add all the aromatic herbs, the garlic, dill, parsley, and About a tablespoon of salt to the vegetable broth, which was not salted. Add the mushrooms back in. Just sweat these guys down. They'll make the sauce base. We got everything incorporating over here in the vegetable broth, reducing that down. Gonna add the peas and the corn. Okay, the onion, leek, shallot, and garlic is sweated down. A little bit of oil in there. We're gonna add a little bit of potato starch. Thicken it up. Cook that down nice and thick. Put that mixture right into the filling and let it thicken. Let that thicken up. You want a pot pie filling really thick. And also season at this point again. So you want to fill your pre-oiled— not greased because it's vegan, but oiled— pan. You got your first layer of dough in there. A little bit different to work with than Regular dough, so get used to that. And you got your, got your pie all done, got it capped, got a couple of vent holes in there, and then you just cook this in a 350 oven for 20 to 30 minutes. You're ready to roll.