A Try for (Vegan) Vegetable Pie
Never before have I tried to make pie dough or a vegetable pie. The result was tasty, but my attempt at making dough was pathetic. I couldn't fathom putting two sticks of butter in anything, so I tried an oil-based recipe.
It was also a "disaster" because the hand-made pie dish we bought at a college art gallery, which they said could actually be used for pie, developed a crack when I took it out of the oven. I don't know why that would happen... the baking temperature for glazed ceramics are more than what I am using to bake pie. The crack is not the whole way through, so it can still be used for display.
Anyway, although not flaky, the taste of the pie dough was fine. The firm consistency may be good to keep the crust from becoming soggy. The recipe contained corn oil, water, flour and salt. Next time I will make sure I have enough.
Inside, I added carrots, celery, onion, shaved and chopped Brussel sprouts, celery, parsley, pepper, paprika and some Quorn meatless pieces. I made gravy out of vegetable base and corn starch that worked out great. I cooked the pie at 325 degrees for almost an hour (until the crust began to brown) and served with mashed potatoes.
Aside from making more dough and getting better at rolling it, the only thing I would do differently is cook the carrots first or use frozen carrots to make sure they are soft enough. I also think I will serve it with baked red potatoes next time. And bake it in these deep pyrex pie dishes.
Honestly, I wasn't even trying for vegan. I went through the ingredients in my head just now before I used the word. I guess that means I am getting used to cooking without dairy too!
... pardon the wine bottle cap. Not sure who left that there.
It was also a "disaster" because the hand-made pie dish we bought at a college art gallery, which they said could actually be used for pie, developed a crack when I took it out of the oven. I don't know why that would happen... the baking temperature for glazed ceramics are more than what I am using to bake pie. The crack is not the whole way through, so it can still be used for display.
Anyway, although not flaky, the taste of the pie dough was fine. The firm consistency may be good to keep the crust from becoming soggy. The recipe contained corn oil, water, flour and salt. Next time I will make sure I have enough.
Inside, I added carrots, celery, onion, shaved and chopped Brussel sprouts, celery, parsley, pepper, paprika and some Quorn meatless pieces. I made gravy out of vegetable base and corn starch that worked out great. I cooked the pie at 325 degrees for almost an hour (until the crust began to brown) and served with mashed potatoes.
Aside from making more dough and getting better at rolling it, the only thing I would do differently is cook the carrots first or use frozen carrots to make sure they are soft enough. I also think I will serve it with baked red potatoes next time. And bake it in these deep pyrex pie dishes.
Honestly, I wasn't even trying for vegan. I went through the ingredients in my head just now before I used the word. I guess that means I am getting used to cooking without dairy too!
... pardon the wine bottle cap. Not sure who left that there.
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