Vegetable Stew with a Puff Pastry Crust

Hey, that’s a big fancy name for a vegetable pot pie. And who wouldn’t want a warm, comforting pot pie during these snowy days?

Continuing my cookbook quest, I pulled out one of my favorites, ‘Tis The Season: A Vegetarian Christmas Cookbook, 1995. I first discovered this book while visiting my brother and sister-in-law in the Blue Ridge Mountains of Virginia.  This interesting cookbook was in her collection. I liked it so much, I found it used on-line.

Before I met Dan, I was vegetarian for quite a few years. Slowly after we met, I tired of making two different meals and threw in the towel and went back to eating meat. But I still love vegetarian meals, and Dan and I eat them about once a week.

Vegetarianism has been around since the Greeks (well, no doubt earlier as well, but in the written record since the Greeks).

I learned a bit about the history of vegetarianism in America when I worked at Orchard House in Concord, MA. I learned about how Bronson Alcott, father of Louisa May Alcott, founded a commune called Fruitlands. There, the commune dwellers abstained from meat and ate uncooked fruit and vegetables. In fact, Alcott was one of the only 19th century vegetarians that promoted what we would term a vegan diet.

While the commune of Fruitlands was short-lived (seven months), and in fact Bronson’s wife and daughters (including Louisa) were hungry, cold and tired because the group was so unprepared for their new life, Bronson’s beliefs paved the way for others who came in the late 19th and early 20th century. To learn more about Bronson’s vegetarianism read this blog.

These were just some of the groundbreaking ideas of Bronson who was ahead of his time in many ways. Read more about him here, or better yet, visit Orchard House in Concord where he lived with his wife and three amazing daughters including Louisa May Alcott!

Now to the recipe, which is perfect for a cold winter’s night!

  • 1 medium onion, coarsely chopped
  • 3 cloves garlic, minced (I just used one)
  • 3 tbs. vegetable oil
  • 3 tbs. flour
  • 2 tbs. apple cider vinegar
  • 1 tbs. firmly packed brown sugar
  • 2 tbs mustard
  • 3 c. vegetable broth
  • 1/2 tsp. cinnamon
  • 2 large carrots, chopped (about 1 cup)
  • 2 large potatoes, peeled and chopped (about 2 cups)
  • 1 c. fresh or frozen peas
  • 1 c. fresh or frozen corn
  • 1 sheet frozen puff pastry, thawed for 20 minutes to room temperature

Saute and onion and garlic in the oil for 5 minutes over medium heat till tender

Stir in the flour until completely mixed

Add the vinegar, brown sugar, and mustard

Stir in the broth, cinnamon, carrots, and potatoes        

Bring to a boil, reduce the heat, and simmer until thickened and the vegetables are tender, about 45 minutes

Preheat the oven to 350 degrees

Spray a 2-quart casserole dish with nonstick cooking spray

Spoon in the vegetable stew and let cool slightly

Roll out the puff pastry and cut if needed to fit the top of the stew

Bake uncovered until the pastry is golden brown on top, about 20-30 minutes

Both Dan and I have enjoyed this vegetable pot pie. I hope you will as well.

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