Vegan adaption of my medieval chicken pie 🥧
• Vegan pie crust, I like this one
• 2 Tbsp coconut or olive oil
• 1 large sweet onion, diced
• 8oz mushrooms, diced (I remove the stems, just personal preference)
• 1 large carrots, sliced
• 3-4 yellow potatoes, about 2 cups, diced
• Roux (put 2 tablespoons of vegan butter in a sauce pan on medium heat and as it stops foaming add 2 Tbsp flour, stir constantly until it is somewhere between an amber and milk chocolate color. Watch closely, be careful not to burn, you must start over if it burns.)
Preheat oven to 375F and place pie dough in a lightly greased pie plate, poke several holes in the bottom.
In a 12 inch skillet, heat coconut or olive oil and sauté the onions until they become translucent. Add the potatoes, mushrooms, and carrots and stir. Add a splash of soy sauce. Cover and simmer until potatoes are soft.
Make the roux then pour in the vegetable broth. Cook 2-3 minutes until mixture has thickened and is smooth. Whisk in coconut milk, nutmeg, cloves, salt and pepper.
Poor roux sauce over vegetables and stir well. Pour mixture into prepared pie crust, place on top crust and seal edges. Brush with coconut oil.
Bake 30 minutes until golden brown.
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