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Veg Head Pot Pie

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Loaded with antioxidants and none of the ingredients we don’t want, like saturated fats, hormones, or steroids found in meat, this truly is comfort food. If you family isn’t wild about veggies, then this is the recipe for you. The veg head pot pie is a very heart healthy cooking recipe that you will love! Who can resist veggies topped with a flaky crust in their own individual cup?

Makes 4 Servings

Ingredient List: 

Crust

  • 1 ¼ cups whole wheat pastry flour
  • Pinch sea salt
  • ⅓ cup avocado oil or vegan butter substitute
  • Cold spring or filtered water

Filling

  • 2 cups spring or filtered water
  • 4–6 small new or fingerling potatoes, unpeeled and diced, do not peel
  • ½ head cauliflower, broken into small florets
  • 4 medium carrots, diced
  • 1 zucchini, diced
  • ½ cup frozen organic corn
  • 2 slices packaged baked tofu
  • ⅓ cup whole wheat pastry flour
  • Sea salt
  • Cracked black pepper
  • Generous pinch rubbed, dried sage
  • Generous pinch cumin
Step By Step Instructions: 
Preheat oven to 425o and lightly oil four 10- to –11-ounce ramekins, including the top rim.
 
Make the crust. Combine flour with salt and cut in oil with a fork to create the texture of wet sand. Slowly add water to create a crust dough that just holds together. Knead a couple of times; gather into a ball and wrap in plastic. Set aside while preparing vegetables.
 
Bring water to a boil and cook potatoes for 5–6 minutes. Remove with a slotted spoon and drain and transfer to a mixing bowl. In the same water, cook cauliflower for 4–5 minutes. Remove with a slotted spoon, drain and transfer to a mixing to the bowl with potatoes. In the same water, cook carrots for 3–4 minutes. Drain, reserving the broth and transfer the carrots to the bow with the potatoes and cauliflower. Reserve broth. Gently stir in zucchini, corn and baked tofu. Set aside.
 
Place broth on low heat. Combine flour with salt and pepper to taste, sage and cumin. Whisk flour mixture into broth and cook, whisking constantly until it thickens, about 3–4 minutes. Pour thickened broth over vegetables and mix gently to combine. Spoon vegetables evenly into ramekins.
 
Divide the crust into 4 equal pieces and roll them out to be slightly bigger than the ramekins. Lay a crust over the top of each filled ramekin and pleat the outer edges of the crust. Make 4 small slits in the crust to allow steam to escape.
 
Place ramekins on a baking sheet and bake until the crust is golden brown and the filling it bubbling, about 25 minutes. Serve hot.
 
COOK’S TIP: You can purchase ready-made whole wheat pie crusts and cut them into the sizes needed for these individual pot pies or use the crust as they are to create full- size pies.