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 salad.
Learn more about this recipe after the break!
Healthy Vegetarian Pot Pie Recipe
Serving Size: 4 (500 calories each)
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, to taste
For assembly directions head to my website GreenLemonade.com.
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