Vegan Root Vegetable Pot Pies

• Vegetarian

• Produce

  • 2 1/2 cups Butternut squash
  • 2 Carrots, large
  • 1 Celery root, large
  • 3 cups Purple potatoes
  • 1 Red onion, large

• Refrigerated

  • 1/4 cup Almond or soy milk

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 1 stick Vegan butter

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 tbsp Bone chard free sugar
  • 1 Filling
  • 3 cups Flour, white whole grain
  • 2 tsp Italian seasoning
  • 1 Pepper
  • 2 tsp Salt
  • 1/3 cup Vegetable shortening

• Bread & Baked Goods

  • 1 Pie crust

• Drinks

  • 3/4 cup Ice water

• Beer, Wine & Liquor

  • 1/3 cup Red wine

• Liquids

  • 1/4 cup Water plus

Found on veganosity.com

Description

Ingredients

• Pie crust
• 3 cups of white whole grain flour
• 1 teaspoon of salt
• 1 tablespoon of bone chard free sugar
• 1 stick of chilled vegan butter cut into cubes
• 1/3 of a cup of chilled vegetable shortening
• 3/4 cup of ice water
• Filling
• 2 tablespoons of avocado oil
• 1 large red onion – diced
• 3 cups of diced purple potatoes
• 2 large carrots – Peeled and sliced
• 1 large celery root – diced
• 2 and 1/2 cups of diced butternut squash
• 4 cups of vegetable broth
• 1/3 cup of red wine
• 2 teaspoons of Italian seasoning
• 1 teaspoon of salt
• 1/4 cup of water plus 1 tablespoon of corn starch mixed together well
• Pepper to taste
• 1/4 cup of almond or soy milk

Directions

• Heat the oven to 375°
• Pie Crust
• Put the dry ingredients in a food processor and pulse a few times to blend. Add the butter and shortening and pulse until the mixture looks grainy. Slowly add the water while pulsing until it begins to form a ball. Carefully remove from the processor and roll into a ball on a lightly floured surface. Separate into four equal sized balls and flatten them into disks. Wrap in plastic wrap individually and refrigerate for thirty minutes.
• Heat the oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the broth, wine, seasoning, and salt and stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
• Mix the water and corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes. Add pepper to taste.
• Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
• Brush the almond or soy milk on top of the crust to help it brown.
• Put the ramekins on a baking sheet to avoid spillage and bake for 45 minutes or until the crust is a golden brown.
• Remove from oven and let them rest for 3 minutes.