Hi Vegetarian Carnivores, and Happy Thanksgiving! Before I head off to my friend’s for a friends and family Chinese themed potluck gathering I wanted to get some content out for you guys! It’s officially the big day, and I am sure you are all ready to indulge yourselves on some delicious food – I know I am! I’ll be getting the recipes for what I made for tonight’s Thanksgiving potluck out to you guys next week, but let’s discuss why I’m here on Thanksgiving afternoon. I am here to share my tried and tested (and loved!!) no fuss vegan pot pie recipe.
Leftovers are life!
This is a recipe that combines all your leftovers into one delicious dish. I know what you are thinking – why the hell am I already talking about leftovers? Well, to answer that question, you need to know that I am a huge sucker for leftovers. Such a huge sucker that I barely eat my food at restaurants and get to-go boxes for everything. Call me weird, but I promise food just tastes way better from my couch in pj’s in front of the TV.
Now, the awesome thing about this recipe is that it is completely modular. My version calls for spinach, mushrooms, carrots, and a bunch of other stuff, but if that is not what you need to finish up before it goes bad, feel free to add it in or leave out what you don’t like! This recipe is very forgiving, in that sense. It also features the legendary Better than Bouillon no chicken base, and that makes a world of difference. And that means you don’t any added salt, because this base is pretty heavy on the salt anyway.
Vegan dairy substitutes are amazing!
Now let’s talk vegan! As you all know, I am currently trying out vegan “dairy” products, like vegan butter and vegan milk, which I got from Whole Foods a few weeks ago and I am evaluating their taste and how they compare to the non vegan versions. I have used both of these ingredients in other recipes and both will be used for this one! And update: I will not buy dairy milk again because this pea protein milk is absolutely delicious. I was never a fan of regular milk and honestly drank it because it’s just a thing people are kind of forced to do in Indian families. But this is way tastier, comparable in protein content, and doesn’t have that weird chalky taste that a lot of plant milks have.
No finicky pie crust!
This recipe is different from traditional pot pies because there is no pie crust! Instead, what I elected to do was use potato slices as the crust and broil the living daylights out of it. It was awesome. And it is a great option for Thanksgiving leftovers because you are probably going to have a bunch of potatoes leftover that did not get mashed or roasted or whatever else can be done with them. This recipe is a great way to use that up! Pro tip: cut them thick so they form a really solid crust when you bake them off!
Ok let’s get started!
Ingredients (for around 4 servings)
- Couple handfuls of sliced mushrooms – you can use bella, cremini, or button
- 2 large carrots, cut
- 1 large onion, diced
- 2 red potatoes, cubed
- 4 tbsp vegan butter
- 1 cup pea protein milk, or any other plant based milk
- 2 tsp no chicken Better than Bouillon base
- 2 cups water
- 1 cup frozen peas
- Handful of baby spinach
- 3-4 red potatoes, sliced, for the crust
- Italian seasoning, to taste
- Preheat oven to 350 degrees Fahrenheit.
- In a large skillet, melt your butter, and start sauteing your onions until translucent.
- Add in sliced mushrooms, potatoes, and carrots and continue cooking until mushrooms have reduced in size.
- Pour in milk, while continuing to stir.
- Mix in water with the bouillon base and mix until fully dissolved.
- Turn up heat to medium high and cook uncovered for 20 minutes, stirring intermittently.
- Check if the potatoes are cooked with a fork. If they are cooked, move to the next step.
- Add in peas.
- Add in spinach and mix well.
- Add your Italian seasoning, to taste.
- Transfer the vegetable mix into a 3-4 inch deep oven safe pan. (I used a brownie pan)
- Cover with potato slices and brush the top with olive oil.
- Bake for 40 minutes, and then turn off the heat with the door still closed. Let sit for an additional 5 minutes.
- Your vegan pot pie is ready! Serve hot and enjoy immediately OR refrigerate and keep for meal prep for up to 5 days.
Guys, this was absolutely insane! I cannot tell you what a difference the pea protein milk instead of cow’s milk. It was delicious and creamy, and it actually tasted way better. The best part of this recipe, at least in my opinion, is that it can work for literally everyone looking to raid their fridge and make a wonderful meal out of ingredients that “don’t go together.” I know that kale instead, or in addition to, spinach will work well, as well as the omission of potatoes from the base if you prefer only having them as the crust. Like I said, this dish is yours to customize!
It is almost time for me to head out to the potluck dinner, but I wanted to wish you all a wonderful Thanksgiving and remind you to eat well and don’t fear leftovers! I have totally got you guys covered 😉
In the wake of your food coma…
By the time a lot of you guys read this, it will be the morning after Thanksgiving and you will probably be feeling lazy. And that will be a perfect time to write your comments below and let me know how your Thanksgiving was, what your favorite dish was, and of course what you think about this dish.
I can’t wait to hear what you guys have to say!
See you soon,
Janani <3 <3