Description
This Vegetable Pennsylvania Dutch Pot Pie is a hearty and comforting vegan dish featuring a medley of sautéed vegetables, tender potatoes, and farfalle pasta in a flavorful, seasoned broth thickened with a roux. Perfect for a cozy family meal, it combines traditional pot pie flavors without a crust, offering a warming, wholesome dinner option.
Ingredients
Vegetables
- 1 cup chopped carrots (~150 grams)
- 3/4 cups chopped celery (~85 grams)
- 1 medium white onion (~2 cups or 285 grams; chopped)
- 4 cloves garlic (minced)
- 3 cups diced potatoes (485 grams)
- 1/2 cup frozen peas (optional)
- 1/4 cup parsley (chopped)
Liquids & Fats
- 4 tablespoons vegan butter
- 1 cup water
- 7 cups vegetable broth
Dry Ingredients & Seasonings
- 3 tablespoons all-purpose flour
- 1 bay leaf
- 1 tablespoon chicken seasoning blend (or poultry seasoning blend)
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon ground black pepper (to taste)
Pasta
- 1 1/2 cups farfalle pasta
Instructions
- Sauté the Vegetables: Heat the vegan butter in a large pot over medium heat. Add the chopped carrots, celery, and onion. Sauté for about 5-8 minutes until the vegetables are softened. Then add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly until all the vegetables are coated, forming a roux. Slowly pour in the water while stirring, mixing until the mixture has combined and thickened slightly.
- Add Broth and Seasonings: Pour in the vegetable broth, add the bay leaf, chicken seasoning blend, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer the Potatoes: Add the diced potatoes to the pot. Reduce the heat to a simmer and cook for 8-10 minutes, or until the potatoes are just tender enough to be pierced with a fork but not fully cooked, as they will continue to cook later.
- Cook the Pasta: Reduce the heat to medium. Stir in the farfalle pasta and cook for about 10 minutes, stirring often to prevent sticking, until the pasta is al dente.
- Add the Peas: If using, stir in the frozen peas during the last 3 minutes of cooking to heat through.
- Finish and Serve: Remove the bay leaf, stir in the chopped parsley, and adjust the seasoning with additional salt and pepper as needed. Serve the pot pie hot and enjoy!
Notes
- You can substitute the vegan butter with olive oil for a different flavor.
- Chicken seasoning blend can be swapped with poultry seasoning or dried herbs like sage and rosemary for a similar taste.
- Farfallle pasta can be replaced with other short pasta shapes like penne or rotini.
- This dish is vegan and can easily be made gluten free by using gluten-free flour and pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker pot pie, reduce some broth before adding pasta, or stir in a little more flour slurry.
- Add other vegetables like mushrooms or green beans for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Pennsylvania Dutch, American
Nutrition
- Serving Size: 1 bowl (approximately 1.25 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
