It’s been cold here the past week. I’m not complaining; I’ve been sorely missing winter. Of course the tiny amount of snow we got isn’t enough and I’m really hoping for more. Regardless, it’s been cold and I’ve been craving ‘stick to your ribs’ comfort food. I’ve been eyeing recipes for things like potpie but my son has an intolerance to potatoes and sweet potatoes and most recipes for things like this include them. So I decided to get creative.
I was also trying to not have to go out to the store. So I used what I had and this was quite good! Remember that pot pies are definitely something you can substitute with. If you can eat potatoes, by all means, add them. I think the sauce and the biscuits are really what make this wonderful. Use what veggies you have on hand.
Root Vegetable Pot Pie with GF Biscuit Topping (Adapted from a recipe in ‘The Complete Idiot’s Guide to Vegan Slow Cooking’ by Beverly Lynn Bennett)
Pot Pie Ingredients
1 acorn squash, peeled and cut into chunks
2 leeks, cleaned and sliced
4-5 carrots, peeled and sliced
1/2 rutabaga, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 turnips, peeled and cut into chunks
1/2 – 1 cup sliced mushrooms
4 cups veggie broth
2/3 cup garbanzo bean flour
1/4 cup nutritional yeast
2 tbsp herbes de provence
salt & pepper
Put all your veggies, through mushrooms, into your slow cooker. In a bowl mix your broth with the bean flour and the nutritional yeast, mixing well. Add the herbes and generous amounts of salt and pepper. Pour over the veggies and stir. Turn on low and let cook 5-6 hours or until bubbly.
1 1/2 cups gf flour mixture (I make my own to avoid potato starch)
1 tbsp baking powder
1/8 tsp xantham gum
1/2 tsp salt
6 tbsp nondairy milk
3 tbsp grapeseed oil or other oil
Mix everything together until starting to become a ball. Put onto a floured work surface and knead for about a minute. (GF flour tends to not come together as well as regular. I have found that using a silpat is worth the investment because it really helps me with things like this.) Roll it out and cut squares of dough. Put those squares onto the mixture in your slow cooker, trying not to overlap very much. Put a wooden spoon or something that will hold the top of your slow cooker open just a bit on top, and let cook for 30-45 minutes or until it’s not shiny anymore.
This baby is going to be HOT. So spoon some into bowls and let it cool. Use liberal salt and pepper at the table. My picky child, at first, only ate the biscuits and the carrots. I made him take some spoonfuls and he said “I like this. What’s this?” It was rutabaga. So he then proceeded to eat all the rutabaga pieces out. It was a step in the right direction!
I don’t think things like this photograph very well, but this was a basic comfort food meal on a cold night. You could definitely add more spices if you like that, but we enjoyed the veggies in the broth.
So, an aside. Since you’re doing all this work making the pot pie why not help yourself and do a bit extra and have more food prepped? As you’re cleaning and chopping the root veggies, take any you have left and chop them into small pieces and throw them into a roasting pan. You know how, since you used 5 carrots it left 2 in the bag? Well clean and chop those and throw them in the pan. In fact, use up the root veggies and chop them into this pan. Put some spices on top. Typically I like rosemary, but this time I used one of those spice mixtures I got for Christmas. (Now is the perfect time to try out a spice mix you found on sale!) Pour some good oil on top (olive, grapeseed, etc.) and roast at 450 for about 40 minutes, stirring occasionally. Use the veggies in pasta, on a sandwich, or puree them with some nondairy milk for a fabulous cream soup.
Oh, and those peelings? Don’t throw them out. Nope. Put them in a soup pot. (Don’t use any peelings that are really waxy, and clean your leek pieces so the dirt is gone.) Make sure your pot is at least 1/3 or more full with peelings. Add some peppercorns and water to close to the top and simmer that for an hour or so. Strain the veggies out and you’ve got your very own veggie stock for no extra money and very little extra work.
I’m including this post in Allergy Free Alaska’s Whole Food Fridays. Megan is not a vegan but many of her recipes are and she’s pretty awesome!