VEGAN: 10-Ingredient Vegan Thyme And White Bean Pot Pies
A plant-based pot pie cooked with fresh thyme and luscious white wine.
It 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
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
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
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. Cook 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.
At 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.