VEGAN: 10-Ingredient Vegan Thyme And White Bean Pot Pies

A plant-based pot pie cooked with fresh thyme and luscious white wine.

v 005aIt is still freezing cold for most of us located in areas where it is still winter. And these are those moments when I usually crave for something warm that can somewhat be a great comfort food. And pot pies are one of my go-to dishes to satisfy my cravings.

Since we are avoiding everything with meat, this pot pie recipe is the prefect choice for the cold weather. Also consider this a really good option for a Valentine’s Day dish if you are staying in with your significant other.

This recipe will only require 10 ingredients. The flavorful plant-based filling with white wine blends perfectly with the fresh thyme. And this is covered by a flaky pie crust that you just can’t say no to. This warm dish will make your cold nights a very cozy one indeed. So try it out now.

Check out the recipe below.


Thyme And White Bean Pot Pies

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Ingredients:

Filling

2 Tbsp (30 ml) olive oil

1 large white or yellow onion (150 g), finely diced

Salt + Pepper to taste

1 pound (453 g) carrots, peeled and finely chopped

1/4 cup (34 g) unbleached all purpose flour

optional: 1/2 cup (120 ml) dry white wine (or sub more vegetable broth)

3 cups (720 ml) vegetable broth

2 tsp fresh thyme, chopped (or sub 1 tsp dried)

1 15-ounce (425 g) can white beans, rinsed and drained

Crust

1 1/2 cups (204 g) unbleached all purpose flour

1/4 tsp sea salt

10 Tbsp (140 g) cold vegan butter (or sub room temperature coconut oil*)

4-7 Tbsp (60-105 ml) cold water

 

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Instructions:

Preheat oven to 400 degrees F (204 C) and arrange 6 ramekins on a baking sheet. Set aside.

Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent – 4-5 minutes.

Add carrots and season with a pinch more salt and pepper. Coov 005ck 2-3 minutes, then add flour and stir well to thoroughly coat.

Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.

Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.

To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.

Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand – about 30-45 seconds.

Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough – about 4-6 Tbsp.

Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.

Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.

Use a pizza cutter or knife to cut into 6 large squares slightly larger than the size of your ramekins.

v 005eAt this time, scoop the white bean filling into the ramekins until almost entirely full (reserve any leftovers to enjoy as soup or future pot pies).

Use a lightly floured spatula to scoop each pie crust square onto a ramekin. Repeat until all ramekins are covered. Use a knife or toothpick to create small holes in the top of the pie crust to allow steam to escape.

Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Let cool 10 minutes before serving.

Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C ) oven until completely warmed through.

 

A very big thank you to minimalistbaker.com for this delicious dish.