Best 3 Skillet Gardeners Pie Vegan Recipes

Indulge in a culinary journey with our delectable skillet gardener's pie, a vegan masterpiece that brings together a symphony of flavors and textures. This hearty dish features a flavorful lentil-vegetable filling enveloped in a golden, flaky crust, creating a delightful contrast that will tantalize your taste buds. But this article doesn't stop at just one recipe; it offers a collection of delectable variations to suit every palate and dietary preference. From a classic vegan version to gluten-free and oil-free alternatives, this article has something for everyone. Get ready to explore a world of flavors and discover your new favorite plant-based comfort food.

Let's cook with our recipes!

SKILLET GARDENER'S PIE - VEGAN

Skillet Gardener's Pie - Vegan image

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

Ingredients

2 lbs yukon gold potatoes or 2 lbs red potatoes
1/2 cup soymilk
salt and pepper, to taste
1 large onion, diced
2 garlic cloves, minced
2 large carrots, diced
2 celery ribs, diced, leaves minced and reserved
8 ounces mushrooms, diced
2 cups fat-free vegetable broth
16 ounces kidney beans, cooked
2 cups green beans, cut in 1-inch pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
2 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary (to garnish)

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

SKILLET VEGETABLE POTPIE

Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

GARDENER'S PIE

Gardener's Pie image

I got this recipe out of the guidebook supplied in the 'Quick Cleanse 15 day detox'. This is like a vegetarian shepherds pie. I usually make it without the mushrooms (don't like them) and add some zucchini or whatever is on hand. I also tend to use red lentils because they don't need to be soaked. Prep time does not include time taken for soaking the lentils.

Provided by Sazza

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup brown lentils
1 teaspoon onion powder
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 cup mushroom, sliced
1 stalk celery, sliced
1 cup carrot, finely sliced
1/2 cup broccoli floret
1 tablespoon sodium-free vegetable seasoning
1 tablespoon sodium-free tamari
3/4 cup sodium-free vegetable stock
1 teaspoon mixed herbs
1/2 teaspoon oregano
3 tablespoons tomato paste
2 1/2 cups mashed potatoes

Steps:

Soak the lentils for 2 hours or overnight, drain and rinse.
Add fresh water and bring to the boil in a large saucepan with the onion powder.
Simmer 15 minutes or until tender. Drain.
Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes.
Add remaining vegetables and saute a further 5 minutes.
Add lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
Stir over heat until combined and simmer 5 minutes. Mixture should be fairly thick.
Turn into a 5cm deep dish, top with mashed potato.
If you're not a strict vegetarian sprinkle some grated cheese on top.
Mark attractively with a fork and brown in a hot oven 15 minutes.
Serve with side salad or vegetables.

Tips:

Choose the right skillet. Use a large, oven-safe skillet that is at least 12 inches in diameter. This will give you plenty of room to cook the vegetables and crust without overcrowding the pan.
Use fresh vegetables. Fresh vegetables will give your pie the best flavor. If you can, use vegetables that are in season.
Don't overcook the vegetables. You want the vegetables to be tender, but not mushy. Cook them just until they are starting to soften.
Use a good quality vegan cheese. There are many different vegan cheeses available on the market. Choose one that you like the taste of and that melts well.
Don't be afraid to experiment. This recipe is a great starting point, but you can feel free to add or subtract ingredients to suit your own taste.

Conclusion:

This skillet gardeners' pie is a delicious and easy-to-make vegan dish. It's perfect for a weeknight meal or a potluck. The best part is that it can be made with almost any type of vegetable, so you can use up whatever you have on hand. So next time you're looking for a hearty and satisfying vegan meal, give this skillet gardeners' pie a try.