Veggie Pot Pie

Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Veggie Pot Pie
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You:
Rate this recipe!
This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Ingredients
Biscuit Crust
Servings: portions
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In heavy saucepan, heat wine over medium-high heat.
  4. Add onion and cook, stirring often, until soft, about 3 minutes.
  5. Add celery, bell pepper, carrot, green beans and peas.
  6. Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
  7. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
  8. In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
  9. Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
  10. Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
  1. In large bowl, mix flour, salt, baking powder and baking soda.
  2. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
  3. In measuring cup, combine buttermilk and honey.
  4. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
  5. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
  6. Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
  7. Lay biscuit topping lightly over filling..
  8. Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
  9. Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes

Try changing up the flavor of the filling, for example, make a curry vegetable pot pie.  The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.

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Roasted Parsnip Soup + Apple with Pecan Gremolata

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 400 F.
  2. Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
  3. To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
  4. Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
  5. To serve, spoon into bowls and season with gremolata.
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Quinoa Pilaf

Quinoa Pilaf
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.
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