#Easter Veggie Pot Pie with crispy Sweet Potato Crust – V, GF

 Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

Easter Holiday Veggie Pot Pie.  Full of flavor and the colors of Spring.

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

 I sprinkled my crust with a pinch of brown sugar before baking.  It gives the crust very little sweet but helps to harden the bottom.  The sugars caramelize and crispen.  Don’t worry about ‘cooking’ the sweet potatoes in the initial baking either.  The pie will cook for an additional 45 minutes or so after it’s filled and they’ll have plenty of time to cook through by the time its all done.

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

 The crust is pretty simple, the sweet potato grating will burn some calories.  You can use a food processor to shred them if you have a good one.  Mine just makes the shreds too short and mushy so I did mine by hand.  I used one Very large sweet potato to make the 3 cups and had a little left over.  You’ll need to bake the crust prior to pouring in the filling to make it firm.  This isn’t a Quiche though.  It will be more firm if you let the pie cool some, like a lasagna, it holds up better on a plate if it’s had time to sit 30 minutes or so prior to cutting a slice.

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

Veggie Pot Pie with Crispy Sweet Potato Crust - Vegan, Gluten-free
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For the Crust
  1. 3 cups raw Sweet Potato - shredded with a cheese shredder / large holes
  2. 3 Tbs. melted Coconut Oil
  3. Pinch of Brown Sugar (optional)
  4. 3 Tbs. Whole Flax Seed
  5. Salt / Pepper
For the Filling
  1. 2 Tbs. Oil - I used Walnut
  2. 2 Parsnips, peeled and sliced to 1/2 inch
  3. 1/2 Onion, chopped
  4. 1 Baby Eggplant, large diced
  5. 1 cup of Mushrooms, chopped - I used Baby Bellas
  6. 2 cups of chopped Red Cabbage
  7. 12 oz. Soy Beef Crumbles (optional)
  8. 2 Tbs. BBQ Rub
  9. 2 Tbs. Nutritional Yeast
  10. 1/3 Cup Water mixed with 2 Tbs. Ground Flax Meal
  11. Salt / Pepper to taste
  12. Extra Water for sautéing the veggies
Instructions
  1. For the Crust, mix all the ingredients, except for brown sugar, in a bowl. Pour into a pie plate and press to cover sides & bottom. Using a glass or other flat surface, press the mixture flat and firmly onto the bottom of the plate. Use your fingers to press the mix onto the sides. Sprinkle the bottom of the crust with a pinch of brown sugar. Bake, uncovered for 20 minutes at 350. Watch that the top edges don't burn.
  2. For the Pie, sauté the vegetables in the oil until softened. Add in a little water if they get too dry but you don't want them soggy. Add in the BBQ rub and Soy Meat. Remove from the heat and then stir in the Flax / Water mixture. Stir to blend and then let cool while you bake the crust. Add the sautéd mixture to the pie crust. Cover loosely with foil and bake the pie for 30 minutes at 400 degrees. Remove the foil and bake an additional 10 minutes to brown the top slightly. Let the pie cool for about 30 minutes before serving to firm.
Notes
  1. Use a variety of vegetables to fill up this savory pie. It yields to any number of root vegetables, celery, potatoes (I would cook the potatoes seperately first), with or without the soy-beef crumbles, it makes a wonderful holiday pie.
http://canned-time.com/

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

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11 thoughts on “#Easter Veggie Pot Pie with crispy Sweet Potato Crust – V, GF

  1. narf77

    I probably won’t add that sugar to the crust. I like my sweet potatoes savoury. I just don’t get making them sweeter than they already are but then again I don’t get pumpkin pie either 😉 LERVE this recipe and will be making it. Probably not for Easter but it is going into my “Brunhilda” file to be made when she starts cranking out the heat…soon narf7…soon…

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