Healthy Vegetarian Pot Pie Recipe
Roasted veggies in a creamy white bean and rosemary sauce
Posted November 7th, 2011 by noelle | 8 Comments »
One of my husband’s favorite fall meals is a pot pie. In my feel-good interpretation of this classic comfort food, I use an abundance of veggies with a creamy white bean and rosemary puree (instead of gravy made with white flour). For my husband, I keep a touch of the rich, flaky pastry crust. But you could easily enjoy these creamy veggies over a piece of whole grain or sprouted grain toast. I like to serve these pot pies piping hot with a small kale salad. I’d love to know what you think.
Healthy Vegetarian Pot Pie Recipe
Serving Size: 4 (~500 calories each)
Ingredients
1 can (15 ounce) white beans, rinsed and drained
1 tablespoon rosemary, finely chopped
2 tablespoons organic butter
1/4 cup vegetable stock + extra
1/4 yellow onion, roughly chopped
1 medium carrot, washed, trimmed, chopped into bite-sized pieces
1 celery stalk, washed, trimmed, chopped into bite-sized pieces
1 medium white potato, washed, chopped into bite-sized pieces
1/2 cup string beans, washed, chopped into bite-sized pieces
1/2 red pepper, washed, cored, chopped into bite-sized pieces
1/2 broccoli floret, chopped into bite-sized pieces
1 pastry sheet, room temperature and brushed lightly with butter
sea salt and pepper
Directions
Preheat oven to 425F degrees.
Place white beans and rosemary into a food processor with vegetable stock. Purée until smooth and creamy. Add additional vegetable stock to thin, if desired. This white bean purée will be your “gravy”. Set aside.
Heat butter in a large saucepan. Cook onion, carrot and celery in butter for 3 to 5 minutes, stirring frequently. Add potato, beans, bell pepper and broccoli. Sauté until vegetables are just slightly cooked and the edges are slightly brown. Season with salt and pepper.
Divide the roasted vegetables between four small bowls. Pour white bean and rosemary gravy evenly between the bowls.
Take the pastry sheet and lay half of the sheet across each of the veggie bowls. Seal and tuck the edges.
Bake in preheated oven for 30 minutes, or until the crust is brown.
Leslie
added 1 year, 7 months ago
Oh, that looks delicious! I love your idea of using bean puree as a thickener.
juicynoelle
added 1 year, 7 months ago
my husband and i both really enjoyed this! the key is getting the creamy white bean puree to just the right consistency….
Snoopswifee09
added 1 year, 7 months ago
This looks wonderful.. Thank you for the perfect recipe! i will cook it tonight!!
juicynoelle
added 1 year, 7 months ago
I hope you enjoy it as much as my husband and I do!
Noelle Twiggs
Green Lemonade
Greenlemonade.com
Anonymous
added 1 year, 7 months ago
Question.. the recipe says it serves 4 but the directions say to pour it into 2 bowls…… are they for sharing?
noelle
added 1 year, 7 months ago
Yes, I will clarify this. The recipe serves 4 – I wasn’t sure if everyone had individual serving ramekins.
Astaire Roorda
added 1 year, 7 months ago
Love your idea of baking these in ramikins! I’ll have to try this-I think the kids would love it. And the white bean puree gravy-brilliant!!
noelle
added 1 year, 7 months ago
Let me know how it goes!