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Bean pot pie
This vegan pot pie is filled with natural sugar, spice, and everything nice. The wholesome vegetables and creamy beans meld together into a comforting family dinner to share around the table.
YIELDS
4
Ingredients
Pie Crust
- 2/3 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 1 stalk sage, picked and chopped
- 1/4 cup refined coconut oil, room temperature and cut into small cubes
- 3 1/2 tablespoons ice cold water
Bean Pot Pie
- 1/2 shallot, peeled and finely diced
- 3 oz dry cannelloni beans, soaked overnight
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1/4 lb sweet potato, peeled and cubed
- 1/4 lb Yukon gold potato, peeled and cubed
- 1/4 piece onion, peeled and finely diced
- 1/4 piece red pepper, seeded and diced
- 4 oz portobello mushrooms, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons Mutti tomato paste
- 3 stalks thyme, picked and chopped
- 1 tablespoon all-purpose flour
- 1/2 tablespoon soy sauce
- 1/2 teaspoon kosher salt
Directions
Pie Crust
- Preheat your oven to 450 degrees F.
- Mix the AP flour, salt, baking powder, and sage in a medium bowl.
- Add the coconut oil to the flour mixture and mix until you obtain a coarse meal texture.
- Form a well, add the water to the centre, and mix until you have a ball. Knead it until the dough isn’t sticking to your hands.
- Wrap it in plastic wrap and rest in the fridge for 30 minutes.
Bean Pot Pie
- Cook the beans in 3 cups of vegetable stock until tender.
- In a medium skillet on medium-high heat, pour in the olive oil until the bottom of the skillet is covered.
- Add the shallots and beans to the skillet, let them cook without stirring for a few minutes to crisp them up, then go and cook them for another 5 minutes—season with salt.
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat; add the sweet potatoes, Yukon potatoes, onion, red pepper and mushrooms. Cook, stirring occasionally, until the potatoes are tender. When they are, turn the heat low, add the spices, tomato paste and flour and stir until the vegetables are coated. Add the rest of the vegetable stock, soy sauce and kosher salt. Stir for about 5 minutes, until the mix thickens up. Add the crispy beans and shallots. Rectify the seasoning.
- Pour the filling into a 5” deep dish pan.
- Remove the dough from the fridge and roll it out on a floured surface until large enough to cover the pie dish.
- Drape the dough over the pan and cut off the excess.
- Lightly crimp up the edges and cut four splits in the centre to vent the steam. Brush some olive oil on top of the dough. Bake for approx—25 minutes or until golden and crispy.
- Let it rest, cut four generous slices, and place on gorgeous flat plates. You can accompany it with a side salad. Enjoy!
