The Hamptons Vegan is pleased to present: a peaceful pot pie.

Yes, this peaceful pot pie is vegan so that means no harm, no foul or fowl! It’s a piece of peaceful comfort food that you can make your own just by altering the veggies or faux meat ingredients. And you can use your own crust or use a store-bought variety.

Because this pot pie is a throwback to the comfort food you grew up eating. But without the meat or dairy. So it’s perfect for a cold winter night or when your tummy needs a warm hug. And it works great for potlucks, too!

veggies for peaceful pot pie — pot pie veggies

peaceful pot pie sauce — sauce for peaceful pot pie

peaceful pot pie veggies in crust — peaceful pot pie veggies in pie crust

sauce plus veggies in peaceful pot pie — the sauce added to peaceful pot pie

Preparation for peaceful pot pie for potlucks and plenty of other things!

Some of the great things about the peaceful pot pie are the simple ingredients, the ease of preparation, and the freezability. Is that a word? Sorry, no, not a word. But I am using it anyway.

And another great thing is its portability, too! You can make one big pie or several little ones. They also reheat well for leftovers.

I love to make these ahead of time and have them ready to go at a moment’s notice. So when there’s just no time to start a whole meal from scratch, thaw it a bit, and pop it in the oven. And if you keep some individual pies handy in the freezer, everyone can grab a meal pie whenever it’s needed.

So we took these to our first vegan potluck at the Westhampton Beach Library! And they are welcome after a peaceful protest, too!

Need a pot pie hug?!

Because if you are in need of a warm hug now, head to the kitchen. Turn on some Norah Jones (or your go-to happy-music-to-cook-with station). Then pour a glass of wine (or chamomile tea) and assemble your peaceful pot pie ingredients into a lovely meal.

While you wait for your oven timer to ding, put on your comfiest clothes (if you haven’t already), have some cuddle time with your cat, dog, or human, (or other), and get ready to enjoy the rest of your evening.

Because your cares will melt away after that the first bite of your tummy-hugging peaceful pot pie. Now take a couple of deep breaths, and slow it down. There. All will be right with the world again before you know it. So consider yourself hugged.

XOXO

Now try some of our other comfy food choices, too! How about Gratifying Garlic and Oil Pasta, Believe it! Beef Stew or Brilliant Banana Bread to add to your vegan comfort food collection?!

thehamptonsvegan

Pleased to Present: Peaceful Pot Pie

PEACEFUL POT PIE: for peaceful eating, for comfort food, for the love of easy homemade meals.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 8

Course: dinner, lunch, Main Course

Cuisine: vegan

Ingredients Method Notes

Ingredients

1 package faux chicken, cut into 1/2 inch cubes like Gardein chik’n scallopini or Terryaki Strips or Butler Soy Curls (See recipe notes)
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/2 cup chopped onion
1/3 cup vegan butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
2 teaspoons faux chicken or veggie broth base or use 1 veggie bouillion cube like Better than Bouillion No Chicken Base (see recipe notes for more)
2/3 cup non dairy milk like Westsoy or Trader Joe’s soymilk
2 9 inch unbaked pie crusts like Wholly Wholesome organic pie shells

Method

Preheat the oven to 425 F.
In a saucepan (about the 2-quart size), combine chick'n, carrots, celery, and peas. Add water enough to cover and bring to a boil. Then turn it down to a simmer for 15 minutes, uncovered.
After 15 minutes, remove from heat and drain veggies with a strainer over a 2-cup or larger heatproof measuring cup to reserve the liquid. Set veggies aside. Add enough water to reserved veggie cooking liquid to measure to 1 3/4 cups. Add the 2 teaspoons broth base or 1 veggie bouillon cube and mix together. Set aside. (If using broth rather than base or bouillon, then use enough to measure to 1 3/4, omitting the water)
In the same saucepan. veggies were cooked in, cook onion in the butter over medium heat until soft and translucent.
Whisk in flour, salt, pepper, and celery seed. Cook for a couple of minutes, then slowly stir in broth and then the non-dairy milk
Turn heat to low-med and simmer until thickened, stirring frequently. (A few minutes should do)
Put one pie crust into a pie plate and then spoon veggies into the crust. Pour hot broth over vegetables in the pie crust. Top with remaining pie crust and then cut a few slits in the top crust for steam to escape.
Place on a baking sheet and bake for 30-35 minutes until golden and bubbly.

Notes

we like Gardein Chick’n Scallopini or Gardein Chicken Terriyaki Strips (without the sauce packet) for our chick’n filling ingredient.

Also, Butler Soy Curls work very well, can be used for a variety of recipes, and can be purchased at Amazon. (must be rehydrated before using in this recipe)

Better than bouillon no chicken base is our go-to choice or Better than Bouillon vegetable base.

Wholly Wholesome organic pie shells are great if not using your own recipe and they make a gluten-free pie crust, too!

Other veggie broth choices are Pacific broth and Edward and Sons bouillon cubes.

Jump to Recipe

What’s Better Than Beef Stew? Vegan Beef Stew!

Vegan beef stew is better! Because it has no meat, but lots of veggies. And it tastes just as good as any real beef stew.

Believe it vegan beef stew is one of my favorite warm bowls of comfort and joy that I love so much when it’s cold outside. And it’s one of the foods I miss during the summer but don’t let myself make it until the first frost. Then it makes it even more special, knowing it only comes at certain times of the year.

Waiting Through The Seasons

So the foods that remind me of spring are asparagus, new potatoes, fresh berries, fresh salads, and pretty much anything bright green… spring green.

And summer means corn on the cob, potato salad, tomatoes, zucchini, and actually any barbecued grilled veggies, watermelon, and strawberry.

Then for autumn, anything and everything with pumpkin and pumpkin spices, apple cider, apple pie, warm soups, and butternut squash.

And last but not least, winter foods. Ahhh, winter foods. The longest season in the Northeast U.S. and the season of food that makes me happy every year.

Because the warm casseroles, the baked goodies, and the cranberries return! And the holiday dinners, parties, cookies, and pies, oh my! And of course, mashed potatoes, gravy, green bean bake, vegan macaroni and cheese, and the Believe It Vegan Beef Stew. MMM-Mmm.

The longest season

But winter isn’t my favorite. That first snow is pretty. But after the fifth snowstorm, not as much. And I find by February I’m more than ready for spring and warmer weather. Because I miss the birds, the sounds of nature, and the signs of life outside the window. I’d appreciate any evidence of movement other than a snowflake. A little green on the ground again or on the branches of the grey trees is what I’m craving.

I’ve heard it said that Westhampton Beach has a population in the ballpark figure of 30,000 people in the summer. In the winter months, it supposedly drops to something like 3,000. All I know for sure is, it gets much quieter, businesses close up shop and everybody and everything seems to move inside. Then all the people, the lawn furniture, and the colors disappear.

The Tuesday after labor day has the moniker “Tumbleweed Tuesday” around here and it lives up to its name. There’s a slowing down that goes along with the disappearance of the traffic, the long lines, and the unfamiliar faces; but the light that shines through all this abundant winter darkness lies in the kitchen.

Head to The heart of the Home and Make Vegan Beef Stew

After spending summer months trying to avoid the oven and eat fresher, lighter fare, it’s inviting to head back to the warmth of the kitchen and the comforting foods just waiting to be recreated when the temperatures drop.

One of the yummiest wintertime foods in our home is Believe It Vegan Beef Stew. It’s a bowl full of flavor like a warm loving hug, corny as that may sound.

Believe It Vegan Beef Stew is just one of the reasons that help me realize the winter isn’t all gloom and doom. The snows bring a new kind of beauty and a warm cup of tea by the fireplace is the perfect invitation for a good book. My love of fuzzy socks and flannel pajamas is re-found and all the good movies and tv shows are back, so, gotta look on the bright side!

More to Love

So I guess the conclusion is, all the seasons have something good to offer. It’s a beautiful thing. And with winter lasting extra-especially longer than the rest of the seasons, around here, there’s more eating going on. And by the end of winter, more of me to love, too! Thank goodness for spring and summer activities!

More winter comfort foods

Other warm love in a bowl is found in our Miraculous Minestrone Soup:

minestrone soup or vegan beef stew — a bowl of goodness also known as Miraculous Minestrone Soup!

And mix up your favorite pasta with our Vegalicious Vegan Cheese Sauce for a mac and cheese masterpiece!

Finally, you need to make our Lovely Luscious Vegan Lasagna for another layer of love for your winter nights.

vegan lasagna with a salad or vegan beef stew — Lovely Luscious Vegan Lasagna

Warmest regards for those coldest of nights!

P.S. Check out our post, Main Street Westhampton Beach if you decide to make a stop in the village.

thehamptonsvegan

Believe It Vegan Beef Stew

A warm, filling bowl of comfort food keeps you happy through the coldest of winter days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: dinner

Cuisine: vegan

Ingredients Method Notes

Ingredients

1 9 oz. package vegan beef tips (like Gardein) OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
2 tablespoons oil
1 large onion, chopped (about 1 cup)
2-3 medium carrots, (about 1 1/2 – 2 cups) chopped
2 stalks celery, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon all spice
2-3 medium potatoes (about 2 cups) cut into bite size pieces
1 cup frozen peas
1/2 cup red wine
3 cups broth use faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
salt and pepper to taste

Method

Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
Slowly add wine and then broth while stirring.
Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 – 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.

Notes

Better than Bouillon No Beef Base broth

Gardein Beefless Tips

Beyond Meat Steak Tips

These products can also usually be found at Whole Foods, and they are sold in many grocery stores and Target.

The Best Peaceful Pot Pie

The Hamptons Vegan is pleased to present: a peaceful pot pie.