Savory Vegetarian Potpie is a sumptuous meal-in-one. If you’re looking for a special vegetarian or vegan comfort food, this is it.
This recipe takes a little time, but it is worth the effort. It is so much better than those frozen potpies my mom used to make when I was a kid. Now that I’m an adult, I prefer to make most of my meals from scratch with good, healthy fresh ingredients. But I do love my comfort food and this Savory Vegetarian Potpie fits the bill. It is creamy and robust.
The flavor is terrific, and I’m sure the reason for its deliciousness is that it has a wee bit of many ingredients. I made it vegetarian instead of vegan, but vegan options are provided.
Several years ago when I had decided to become a vegetarian for health reasons, my daughter Erin gave me a vegan cookbook, The Candle Cafe Cookbook by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. I didn’t last as a vegetarian, however, and I would find it especially difficult to be a vegan. Nevertheless, the cookbook has fantastic recipes.
I based this potpie on a Candle Cafe recipe. As always, I modified it. I changed some of the vegetables, and I didn’ t make it vegan; I used milk instead of soy milk.
The cookbook enticed Don and me to visit Candle 79, one of the vegan restaurants owned and operated by the cookbook chefs. It was absolutely wonderful. We both loved it. Do visit the restaurant next time you are in New York City.
What You Need
For this recipe, you will need measuring cups and spoons, a knife, cutting board, garlic mincer, a sauté pan, and a casserole dish. But what you really want is some terrific pans and lovely dinnerware, right?
Savory Vegetarian Potpie Recipe
Savory Vegetarian Potpie Recipe
A robust, creamy all-in-one vegetarian potpie.
- 4 tablespoons olive oil
- 4 shallots (peeled and cut in quarters)
- 1/4 cup chopped onion
- 1/2 cup sliced button mushrooms
- 2 garlic cloves (minced)
- 1/2 medium sweet potato (peeled and diced)
- 1/2 medium russet potato (peeled and finely diced)
- 1 stalk celery (finely diced)
- 2 large carrots (peeled and finely diced)
- 1/2 cup baby Brussels sprouts
- 1 small fennel bulb (diced)
- 1/2 cup frozen peas
- 1 1/2 cups dry white wine
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 tablespoons unbleached white flour
- 1 tablespoon chopped fresh tarragon
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound firm tofu (cut into one-inch cubes, blotted dry)
- 3 tablespoons sesame oil
Herbed Crust Ingredients
- 1 cup whole wheat pastry flour
- 1 cup unbleached flour
- 1/2 cup canola oil (or Crisco or another vegetable shortening)
- 1 teaspoon finely chopped fresh basil
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 Pinch salt
- 1/2 cup water
In a large saute pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
Add the wine and the butter.
Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
Add the herbs, salt and pepper and stir until combined.
In a separate saute pan, heat the sesame oil until it is hot and cook the tofu until it is brown on all sides.
Remove the tofu from the oil and add it to the vegetable mixture.
Remove the bay leaf and discard it.
Set the filling aside.
To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a food processor using the dough blade.
Add the Crisco (or oil), herbs and salt and mix well to form a dough. (If the dough seems too dry and crumbly, add up to 1/2 cup water, a little at a time, until it sticks together but is not sticky.)
Cut the dough in half and roll each half into a 13-inch circle.
Fit one of the dough circles (crust) into a 1-quart, oiled, baking dish and trim the edges, leaving a 1/2-inch overhang.
Put It Together & Bake:
- Spoon the filling into the bottom crust.
Place the second crust over the filling and trim the edges of the dough.
- Make 4 incisions in the top crust with a knife to serve as vents.
Bake the potpie at 325°F for 30-40 minutes, or until the top crust is golden brown.
- Let stand for 5 minutes before serving.
This potpie can be made with a single top crust instead of two crusts. For vegan, substitute soy milk and soy margarine for the milk and butter.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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