Saturday, July 12, 2014

Roast Vegetable Vegan Pot Pie

This pie is so versatile, Any top can be used from Mashed potato, Potato gems, herb bread crumbs and Puff pastry including filo the sky is the limit. This is a great one for left over roasted veg or any vegetables.

Your choice of veg   
1 cup Cashews (soak over night in cold water if you don't have a great working blender)  
2 cups water  
1/2 tsp onion powder  
1/2 tsp garlic salt  
1 cup soy milk  
2 Tbsp corn flour  
2 Tbsp Hot water  
2 Tbsp veg stock

Peel and cut up all veg, into bite size pieces and pop in the oven till roasted, Leave to cool slightly, Drain cashews and place into blender with 1 cup of water onion powder, garlic salt, vegetable stock powder blend till smooth, Add milk and blend till combined. Pour into sauce pan add the other cup of water, Mix together the corn flour and 2 Tbsp hot water and pour into the mixture turn it medium/high and whisk it till it starts to thicken and looks like runny custard. Put all the vegetables into an oven safe casserole dish and pour the sauce over the top and add a topping of your choice (see above for ideas) To make the golden top, I brush on some of the juice from 3 bean mix or chick peas Enjoy!  =)

No comments:

Post a Comment