From the kitchen
Oat Milk Vegetable Pot Pie
A thick, velvety herb velouté filling built on an oat milk base, tucked inside a flaky crust for a comforting, fully plant-based pot pie.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 3 tbsp Vegan Butter
- 3 tbsp Flour
- 2 cups Mixed Vegetables (carrots, peas, potatoes)
- 1 cup Vegetable Broth
- 1 tsp Fresh Thyme
- 1 Pie Crust, store-bought or homemade
Method
- Melt the vegan butter in a pot and whisk in the flour, cooking for 90 seconds to form a roux.
- Slowly whisk in the vegetable broth, then the oat milk, until smooth.
- Add the mixed vegetables and thyme, and simmer for 10 minutes until the sauce thickens and the vegetables are tender.
- Pour the filling into a pie dish and top with the crust, sealing the edges.
- Bake at 400°F (205°C) for 30 to 35 minutes until the crust is deeply golden.
Kitchen note
This filling firms up considerably as it cools, so don't be alarmed if it looks slightly loose right out of the oven. Let it rest for 10 minutes before slicing.
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