Mmmmmmmm, this vegan cowboy “pie” isn’t really a pie but tastes like a delicious, fresh, pot-pie without the crust. It was so easy to make and could be done very quickly even on a weeknight.
1/4 cup vegan margarine
1 yellow onion, diced
1 red bell pepper, diced
2 sliced carrots
1 cup frozen corn
1 cup frozen peas
1 can butter beans
2 pre-cooked baked potatoes, sliced.
2 cups plain almond milk
1 Tbsp. tomato paste
1 Tbsp. flour
vegetable bouillon cube
Melt the butter in a large saucepan and sauté the onions for 2 minutes. Add the red peppers, and carrots, and cook for 2 more minutes. Add the corn and peas and cook for 5 minutes. Add the almond milk, tomato paste, and bouillon cube and bring to a boil. At this point you may not need to add the flour, just take a look and see how thick the mixture looks. Almond milk is pretty thick on it’s own. If you want to thicken it, add the flour slowly while stirring to avoid lumps and stir until thick.
Pour the mixture into a baking dish and top with the sliced potatoes.
I baked some potatoes previously and saved some for this dish, if you do not have any baked potatoes on hand you could microwave some or top the mixture with raw potatoes and just bake it a little longer.
Bake in a 400 degree oven for 30 minutes, if using raw potato slices, reduce the heat to 375 and cook for 45 minutes. If you are really in a hurry, you could eat this as a “stew” and omit the potato and baking altogether.
The final result was probably my favorite vegan dish so far. Not only was it easy but the flavor was so comforting and reminded me of the little frozen pot-pies that I ate when I was a kid – only fresher and healthier tasting.