Cranberry Stuffing Topped Festive Pot Pies
Author: 
Recipe type: Main
Cuisine: Vegan, Gluten-free, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Festive flavours packed into a pot! Chunky seasonal veg and buttery chestnuts in a tasty gravy, topped with flavoursome cranberry stuffing.
Ingredients
Cranberry Stuffing
  • 2 cups gluten-free bread*, cubed
  • ½ yellow onion, diced
  • 1 tbsp. fresh thyme
  • 1 tsp dried sage
  • 1 tsp dried oregano
  • 1 tsp celery salt
  • 1 cup cranberries
  • 1 cup vegetable stock
  • ½ tsp each salt & pepper
Pie Filling
  • 2½ cups (one small) butternut squash, cubed
  • 1 parsnip, chopped
  • 1 carrot, chopped
  • ½ yellow onion, diced
  • 1 garlic clove, minced
  • 1½ tbsp balsamic vinegar
  • 1 tsp mustard
  • 2 tbsp fresh thyme
  • 1 cup vegetable stock
  • ¼ cup non-dairy milk
  • 1 tbsp cornflour
  • 1 cup cooked chestnuts
  • salt & pepper
Instructions
  1. Preheat your oven to 375F/190C/gas mark 5 and prepare five pie pots on a baking tray
  2. In a large saucepan, heat a tbsp of olive oil over med-high and fry your onions for a few minutes until translucent.
  3. Add your garlic, thyme, sage and oregano, stir and fry for 30 seconds.
  4. Add the butternut squash, parsnip and carrot. Fry for 5 minutes, stirring often.
  5. Add the balsamic and mustard and stir to combine, then pour in the stock. Bring to a boil and then reduce to a simmer and cover for 10 minutes or until the veg has softened.
  6. In a small bowl, whisk together the cornflour and the non-dairy milk. Then pour into the vegetables. Stir and it should thicken (about 3 minutes).
  7. Stir in the chestnuts and season with salt and pepper to taste, Set aside.
  8. In a wok or large skillet, fry the onion in 1 tbsp of olive oil over med-high until slightly browned.
  9. Add the herbs, celery, salt, pepper bread and cranberries and stir together. Continue to fry for 1 minute.
  10. Add the stock and fold together, trying not to bread up the bread too much.
  11. Remove from the heat.
  12. Pour just shy of 2 cups of the vegetable pie filling into each pot, then top with ½ cup to ¾ cup of the stuffing so that the vegetables are fully covered.
  13. Place in the oven and cook for 45-50 minutes. If the stuffing starts to burn on top, cover with a lid or with foil.
  14. Cool for a few minutes before serving.
Notes
* You can use non GF bread if you're not gluten intolerant!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/cranberry-stuffing-topped-festive-veg-pot-pies/