Vegetable Pot Pies
www.vegetariantimes.com
www.vegetariantimes.com
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Ingredienser

  • Ingredient Set Name: 
  • Dough
  • Ingredients: 
  • Ingredient Line: 1 cup all-purpose flour
  • Ingredient Line: ½ cup whole-wheat flour
  • Ingredient Line: ¼ tsp. salt
  • Ingredient Line: 4 Tbs. cold soy margarine, cut into pieces
  • Dough
  • Ingredient Line: 1 cup all-purpose flour
  • Ingredient Line: ½ cup whole-wheat flour
  • Ingredient Line: ¼ tsp. salt
  • Ingredient Line: 4 Tbs. cold soy margarine, cut into pieces
  • Ingredient Set Name: 
  • Filling
  • Ingredients: 
  • Ingredient Line: 2 Tbs. olive oil
  • Ingredient Line: 1 medium leek, white and green parts chopped (1 ½ cups)
  • Ingredient Line: 1 ½ cups chopped celery or fennel
  • Ingredient Line: 2 large carrots, diced (1 cup)
  • Ingredient Line: 8 oz. button mushrooms, thinly sliced
  • Ingredient Line: 2 Tbs. all-purpose flour
  • Ingredient Line: 2 cloves garlic, minced (2 tsp.)
  • Ingredient Line: 4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
  • Ingredient Line: 2 ¼ cups low-sodium vegetable broth
  • Ingredient Line: 1 tsp. poultry seasoning
  • Ingredient Line: 2 Tbs. creamy cashew butter, optional
  • Ingredient Line: 6 asparagus spears, cut into 1-inch pieces
  • Ingredient Line: ½ cup fresh or thawed frozen peas
  • Ingredient Line: ½ cup fresh or thawed frozen corn kernels
  • Filling
  • Ingredient Line: 2 Tbs. olive oil
  • Ingredient Line: 1 medium leek, white and green parts chopped (1 ½ cups)
  • Ingredient Line: 1 ½ cups chopped celery or fennel
  • Ingredient Line: 2 large carrots, diced (1 cup)
  • Ingredient Line: 8 oz. button mushrooms, thinly sliced
  • Ingredient Line: 2 Tbs. all-purpose flour
  • Ingredient Line: 2 cloves garlic, minced (2 tsp.)
  • Ingredient Line: 4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
  • Ingredient Line: 2 ¼ cups low-sodium vegetable broth
  • Ingredient Line: 1 tsp. poultry seasoning
  • Ingredient Line: 2 Tbs. creamy cashew butter, optional
  • Ingredient Line: 6 asparagus spears, cut into 1-inch pieces
  • Ingredient Line: ½ cup fresh or thawed frozen peas
  • Ingredient Line: ½ cup fresh or thawed frozen corn kernels
  • 1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
  • 2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
  • 3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
  • 4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

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