SKILLET GARDENER'S PIE - VEGAN
UPDATED: I am sorry for the confusion. My DH found this recipe and posted as a favor to me. He was supposed to leave it as a private recipe, but it is too confusing I guess. We found this for a friend that was fasting from all animal products. From the vegan blog site http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html "I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead".
Provided by LilPinkieJ
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
- While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
- Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
- http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html.
Nutrition Facts : Calories 256.1, Fat 1.3, SaturatedFat 0.3, Sodium 280.7, Carbohydrate 53.3, Fiber 9.8, Sugar 7.8, Protein 10.2
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Rafiuu Jaan
[email protected]This pie is a bit too oily for my taste. I think it would be better with less oil.
ChtidinoFPS
[email protected]The crust on this pie was a bit too thick for my liking. I think it would be better with a thinner crust.
TANVIR Tarmin
[email protected]This pie is a bit bland for my taste. I think it would be better with some added herbs or spices.
maciek placiek
[email protected]I'm not a vegan, but I really enjoyed this pie. It's a delicious and satisfying meal that I would definitely make again.
Azan ali fahad
[email protected]This pie is a great make-ahead meal. I made it on the weekend, and then I had it for lunch and dinner all week.
Yanta Sunday
[email protected]The flavors in this pie are amazing. The vegetables are perfectly cooked, and the spices really make the dish sing.
Nabeel Rana
[email protected]I'm always looking for new vegan recipes, and this pie is definitely a keeper. It's delicious, healthy, and easy to make.
Shiuly Akter
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids loved it, and they didn't even realize they were eating vegetables!
Asanda Dowse
[email protected]I've made this pie several times now, and it's always a success. It's a great recipe to have on hand for busy weeknights.
Kirabo Iryn
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone loved it, even the meat-eaters.
Jehnnyy Merizier
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and hearty meal that the whole family will love.
Felicity Ngodoo
[email protected]I'm not a huge fan of vegetables, but this pie was surprisingly delicious. The vegetables were cooked perfectly, and the spices really brought out their flavor.
Cat King
[email protected]This pie is a great way to use up leftover vegetables. I had some zucchini, carrots, and peas that were about to go bad, and this pie was the perfect way to use them up.
Big Dog Trump Supporter
[email protected]I love that this pie is vegan. It's a delicious and cruelty-free way to enjoy a classic comfort food.
Liyema Dudes
[email protected]The crust is the star of the show! It's so flaky and buttery, and it pairs perfectly with the savory filling.
Ranbir Mandal
[email protected]I'm a big fan of one-pot meals, and this pie is no exception. It's so easy to make, and it's a great way to get your daily dose of vegetables.
AkramAli Mandhro
[email protected]This skillet gardeners' pie is an absolute delight! The flavors of the vegetables and spices blend together perfectly, and the crust is flaky and golden brown.