I’m always surprised to learn that not everyone loves spending time in the kitchen. How can that be? Well, In my quest to find common ground I would suggest that even those who loathe the kitchen might agree that having more home cooked meals is a good thing. As a result I usually suggest to the kitchen haters making meals that produce leftovers than can be easily reheated and enjoyed is a good idea. A little time in the kitchen can result in meals to be enjoyed the rest of the week. With that thought in mind, may I introduce you to the Vegan Pizza Pot Pie. It’s fairly easy to put together, super easy to heat up, and, might I add, quite tasty to boot!
I think it’s easy for the casserole to get a bad name in today’s kitchen, sitting somewhere above the frozen dinner, but still below traditional home cooked food.
But I grew up in rural Missouri where the casserole was nothing if not the go-to dish. My mom, busy with four kids staggered across many years…and a host of other issues, had the ability to throw together a variety of ingredients in one dish and sanction it as tasty. None of us ever disagreed.
So having grown up with the casserole as the centerpiece of our family table, it only seems logical that it remains on my table today, even now that we’re vegan.
And as much as we love pizza, sometimes the prepping of the dough and the rolling of the crust and the shredding of the cheese, does seem like more hassle than we care to get into for a Monday. Or a Tuesday, Wednesday or Thursday for that matter.
The typical pizza has secured its place in our weekend routine, but that doesn’t mean we don’t still crave the flavors throughout the week. And that’s why I found myself thinking of this, a Pizza Pot Pie, as a perfect weeknight alternative.
Even the average kitchen hater might fall in love with this dish. It requires just a little time in the kitchen, with some fairly delicious results.
Vegan Pizza Pot Pie
- 3 cups pasta sauce equivalent to 24 oz jar
- 2 cups veggie crumbles
- 2 cups broccoli florets be sure to keep these small,
- 1 cup frozen corn
- 4 oz package vegan pepperoni There are lots of great options, but I usually use Yves Meatless Pepperoni
- Quick Pot Pie Crust see recipe below
- 2 cups vegan mozzarella cheese
- Vegan Parmesan
- Sliced Tomatoes
- Fresh Basil Leaves
- Quick Pot Pie Crust:
- 2/3 cup water
- 1 teaspoon yeast half of a package
- 1 teaspoon brown sugar
- 2 cups flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- 1½ teaspoon salt
- 3 tablespoons margarine sliced
- Heat your oven to 350F. Spray a light coating of vegetable spray to a 9X13 baking pan. I sometimes will use two square pans when I want to have some for right away and the rest to be refrigerated and served later.
- Pour the pasta sauce across the bottom of your prepared baking dish. Top with the veggie crumbles, broccoli florets, and frozen corn, and half of the Vegan Pepperoni, distributing each equally across the pan.
- Prepare the Quick Pot Pie Crust by placing the water in a microwave and heating for about 11 seconds. Insert your finger into the water - it should feel the same temperature as your finger. Add the yeast and brown sugar, stir for a bit and set aside. In a large bowl combine the four, baking soda, ground flax seeds, corn starch and salt. Stir to combine. Add the sliced margarine and stir into the flour (I find it works best to get your hands into it and press the margarine into the flour). Once it's all combined, add the frothy yeast mixture and stir to combine to create a sticky dough.
- Drop the dough by spoonfuls across the top of the layered pasta sauce in your baking pan. Sprinkle the top of the dough with the vegan mozzarella cheese. Top this with 3-4 tablespoons vegan parmesan (We use Go Veggie, or you can use my recipe for Homemade Vegan Parmesan or even nutritional yeast flakes will work). Add a few sliced cherry tomatoes and the remaining Vegan Pepperoni.
- Bake for 25-30 minutes until the crust is nice and golden. Remove from oven and top with several fresh basil leaves (or sprinkle with dried if you don't have any fresh available).