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  • Paula Tiberius

Veggie Edamame Pot Pie

I attend a monthly ‘women’s accountability’ meeting where we discuss our careers and how to get where we want to be. Lately we’ve been meeting at the Village Idiot on Melrose where they serve a mouth-watering veggie pot pie. So mouth-watering that it got me cruising the grocery aisles for a frozen veggie pot pie, of which there are very few, and apparently none in my neighborhood.

That’s when Violet said, “Why don’t you make one?”

So I whipped out the amazing cookbook Big Vegan, and lo and behold, there was a recipe for Veggie Edamame Pot Pies! Of course I’m not vegan, so I used my own buttery whole wheat crust. The vegan crust recipe had a lot of coconut oil and swirling and fluffing of things, all of which for ME, would likely result in something inedible – a challenge for another time.

For now, we eat pie for dinner!

Veggie pot pie 1

Veggie-Edamame Pot Pie

For the Crust:

You could just buy pie crust. That’s really easy. Or you can use my whole wheat crust recipe here.

For the filling:

1 Tablespoon olive oil

1 small yellow onion (about a cup)

2 medium carrots

1 cup chopped sweet potatoes

1/2 cup chopped celery

1/2 cup edamame

1/2 cup chopped fresh parsely

2 teaspoons chopped fresh sage

2 Tablespoons water (or white wine as Big Vegan suggests! I didn’t have any)

2 tablespoons white flour

2 cups milk  (I used almond milk & it turned out great)

2 Tablespoons soy sauce or Tamari sauce

Preheat the oven to 400 degrees F

Find five mini-pie dishes – you know you have them way in the back somewhere and you’ve never used them. I had certainly never used my red heart-shaped ceramic ramekins. It was exciting.

Heat the oil in a medium pot on medium heat and add the onions, cooking until softened, then add the carrots, sweet potatoes, celery and edamame until they are all soft.

Next add the parsely, sage and water and turn up the heat, covering the pot for 5 minutes.

Uncover the pot and sprinkle the flour on top of the mixture, stirring in the milk and soy sauce right after. Stir until thickened. Take off the heat while you….

Line your ramekins with crust – yum!

Then fill ’em up and crust over the top, with vent cuts.

Bake in the oven for about 20 minutes. When the crust gets brown & the insides are bubbling, you are done! Don’t burn yourself ignoring the ‘cool for 5 minutes’ rule!

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