Today's cooking blog challenge was making a vegan pot pie from the Minimalist baker. (Please click on the Minimalist baker for more details about the cooking process and ingredients.) Before I go into what modifications I made to the recipe, I want to examine the pros and cons of the original dish.
- Pros: About 9 minimalist cooking items were required. The cooking time lived up to the directions. Overall, this is healthy dish and was tasty.
- Cons: Vegan products may cost more, but they can be easily substituted for other ingredients (that will be explained later.)This dish used ramekins, so you might have to purchase that or purchase it. I prefer to use kitchen tools I already own.
As mentioned above,I followed the directions on the website but made several substitutions.
Note: I kept the same liquid amounts.
Note: I kept the same liquid amounts.
- Prep time: 20 minutes
- Cook time: about 20 minutes
- Total time for my version: 40 minutes
- Changed veggie broth to chicken broth
- Mixed veggies: Okra, lima beans, peas, and carrots. I bought a frozen package from the store.
- Instead of using unsweetened plain almond milk, I used normal milk
- Used pre made pastry pie crusts (pack of 2 in a box)
I did not use biscuits and/or the ramekins, so instead I used to pie shells (this makes the meal look like a real pot pie.) I used an aluminum pie shell and put one of the pastry pie crusts in it. Then, I put the broth and veggies in the pan. I then used the last pastry pie crust to cover the food. Lastly, I followed the pastry pie crusts directions. Set the oven for 400 degrees for about 20ish minutes. You know it is done baking when it looks golden.
Finished product!
