Easy vegan pot pie

A super-tasty, hearty wholesome dinner that works great as a centrepiece for family gatherings. It's super-nourishing and tastes like a belly hug! You can make it in a large family size casserole dishes or individual smaller pots. We made the couscous optional; If you want a goey, more creamy pie, leave out the couscous. If you would prefer a firmer pie that slices easier and has a bit more body and bite to it, include the couscous.
Serves: 6
Prep time: 5-10 mins
Cook time: 45 mins
Difficulty: Easy
Ingredients

400g leek
400g butternut squash
200g mixed mushroom (we love oyster and shiitake)
2 cloves garlic
100ml white wine

Béchamel:
4 tbsp flour
4 tbsp oil
500ml oat milk
pinch salt
pinch black pepper
2 tablespoons nutritional yeast
some sprigs of thyme

250g wholemeal couscous (optional, not essential)
200g toasted cashew nuts
1 sheet of store bought puff pastry (approx 320g)

 

Directions
  • Preheat the oven to 180C
  • Peel, de-seed and chop the butternut squash into bitesize pieces. Peel and finely chop the garlic cloves. Chop the full length of the leeks (both white and green parts) into bite size pieces and finely chop the mushrooms.
  • Put a wide bottom non stick pan on a high heat. Add 1 tablespoon of oil and leave to heat up.
  • Add the mushrooms and cook for 2 minutes stirring ocassionally. Add the chopped garlic and the leaves from a couple of sprigs of fresh thyme and cook for a further couple of minutes stirring regularly.
  • Add the wine and stir till it all evaporates.
  • Add the chopped leek and squash along with a decent pinch of salt, stir so that all the veg are well mixed, reduce the heat to medium and put a lid on. Leave to cook for approx 15 minutes with the lid on and stir occasionally to stop any of the veg sticking to the bottom of the pan.
  • While the veg are stewing down time to prep the wholemeal couscous if you are using it. Put the wholemeal couscous in a bowl and add a pinch of salt, pour in boiling water till it is covered by about a cm.
  • To make the béchamel, put a medium sauce pan on a high heat, add the oil to the pan and sieve in the flour. Using a whisk stir together the flour and oil and heat for a couple of minutes while stirring continuously. Add the oat milk and bring to the boil stirring regularly. till it thickens to a creamy white sauce. Add the salt, black pepper and nutritional yeast. Taste and adjust the seasoning to your taste.
  • Once the squash is soft and cooked through, turn off the heat. Into the same pan, add the béchamel and mix through (and the couscous if you are using it) along with the toasted cashew nuts. Mix well.
  • Taking your pie dish (or smaller pie dishes), add your creamy veg mixture to the bottom. Cut your pastry to fit the top. Using your fingers, fit the pastry to fit the top of the dish. Using a pastry brush, brush the top of the pastry with some oat milk.
  • Put the pie in the oven and bake till golden brown which should take approx 25 minutes.
  • Enjoy!
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