I find vegan pastry particularly hard to master without the use of vegetable shortening, vegan margarine, and the like. I stay away from these ingredients, and an oil-based crust can be tricky, messy beast. I skip the whole thing here and just slice sweet and regular potatoes into thin coins, fan them out on top of this vegetable and bean pot pie, and roast them until crispy and crust-like. The result has all of the effect of a traditional pot pie with much less effort.
Per serving:
Preheat oven to 375 F (190 C). Place 5 ramekins or ovenproof dishes with 1 cup (250 mL) capacity on a baking sheet and set aside.
Heat half the olive oil in large pot over medium heat. Add onions, carrots, and celery, and sauteu0301 until onions are slightly softened, about 3 minutes. Add garlic, rosemary, and tomato paste, and stir. Add zucchini and white beans to pot. Stir to combine. Pour in white wine, and scrape up any browned bits from the bottom of the pot. Season stew with salt and pepper.
Sprinkle spelt flour over vegetables and beans. Stir until flour is moistened and is starting to get slightly pasty. Pour in vegetable stock. Bring to a boil and then reduce to a simmer until slightly thickened, stirring occasionally, about 4 minutes.
Divide stew among the 5 ramekins. Arrange sweet potato slices on top of ramekins in a fan or layered pattern. This will form your top crust. Gently brush the sweet potato slices with remaining oil. Season crusts with salt and pepper.
Slide pot pies into the oven, and bake until the filling is bubbling and the sweet potato slices are tender and lightly browned on the edges, about 30 to 35 minutes.
Serve the pot pies hot.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.