My cousin and I have been scheming over a vegan Thanksgiving. You see my father and her mother would revolt and protest and eventually bring their own turkeys and hams if they knew. It does not matter what the menu is or how filling everything it is, the point is that they are not dirty hippies and they will not eat tofu on Thanksgiving!
Annnnd I don’t have to worry because neither of them read this blog. (I don’t even think my father knows what my blog is called….love you Dad!)
Anyways, this vegan pot pie is absolutely going to be on the menu! It takes a while to prep so I’m going to pre-make it, freeze it, and then cook it on the day of our HISTORICAL FAMILY DINNER!
The first thing you want to do is make the phyllo dough, you can make the dough days in advance and then run it through the pasta machine just as you’re ready to make it.
- I used this recipe for the dough and put it in the fridge for a few days
- I then ran it through my pasta machine until it was as thing as it possible would get (this is the part that takes a while)
For the filling I heated up some olive oil in a deep pot and added:
- 1 onion chopped until translucent
- Then add 1 chopped carrot & 1 chopped yellow potato
- Once everything is nice and warm I added 1/2 cup pre-cooked wild rice and 4 cups veggie stock
- I then added corn from 1 cob and and brought the pot to a boil
- Then bring it down to a simmer and add 4 tbsp flour (or more to make it more thick) and 1/2 cup chopped parsley
- Also add salt to taste
Pour the mixture into a pie bowl:
Finally top it with some more chopped parsley and bake at 375 for about 30 mins!
As I say to my baby…NOMMY NOMMY NOMMY!