Wednesday, January 11, 2012
Cheezy roast vegetable pot pies
Last year I went on a pot pie bender after purchasing some ramekins and posted about my experiments a couple of times. The arrival of the New Year prompted me to sort through my draft posts and I was astounded to find that I had never published the recipe for the pot pies that ended up being the household favourite. As it had been such a long time since we last indulged in these pies, I decided to make them again and take some shots of the process.
The concept came from the roast vegetable pie recipe on easy as vegan pie where Carla combined some roasted vegetables with a cheezy sauce from Veganomicon. I turned this into pot pies and we loved them like this for quite some time. When I purchased Appetite for Reduction, we all adored the Easy Breezy Cheezy sauce in another recipe so I had to put it to the test in these roast vegetable pot pies.
The man and son were purposely kept in the dark about the change in sauce and I was thrilled that they could notice the difference and proclaimed them to the best pot pies. I can quite happily eat one of these pies without any condiments but the man always add some ketchup on top and the son prefers his with BBQ sauce.
Extra roasted, steamed or stir-fried vegetables are usually what accompanies these pot pies in the colder winter months. This time I served them with a side salad and garlic bread as I am currently enjoying a supply of sweet and juicy home-grown cherry tomatoes from my garden.
Cheezy roast veg pot pies (sauce adapted from Appetite for Reduction)
olive oil spray
1/2 head cauliflower, cut into small florets
1 small head broccoli, cut into small florets
1 medium sweet potato, chopped into 2cm pieces
3/4 cup nutritional yeast flakes
1/4 cup plain flour
2 teaspoons dried garlic flakes
2 teaspoons dried onion flakes
2 teaspoons Massel vegetable stock powder
2 teaspoons Massel chicken stock powder
2 cups water
1 teaspoon American mustard
75g baby spinach leaves, chopped
1 sheet Borg's puff pastry, defrosted
soy milk, for brushing the pastry
sesame seeds, for topping
Preheat oven to 200C. Spread the chopped cauliflower, broccoli and sweet potato in a single layer on a large roasting tray lined with baking paper. Spray with olive oil and bake in the oven for about 20 minutes or until the sweet potato is soft and the cauliflower and broccoli is slightly charred. Leave the oven set to 200C for baking the pot pies.
In a medium saucepan, combine the nutritional yeast, plain flour, onion flakes, garlic flakes, vegetable and chicken stock powders. Pour in the water slowly, stirring to ensure that there are no lumps. Heat over medium-low, stirring often until the mixture comes to a boil. Turn off the heat and stir through the mustard and chopped spinach.
Arrange the roasted vegetables into 4 ramekins and then cover with the cheezy spinach sauce. Place a ramekin on the puff pastry sheet and cut out a circle of dough around the base. Stretch the dough circle with your hands a little then place it on top of the mixture in the ramekin. Brush the top of the pastry with soy milk and sprinkle with sesame seeds. Repeat for the other 3 ramekins. Place the ramekins on a baking tray to prevent spillages and cook for about 20 minutes or until the pastry has browned.