A hearty, healthy, rustic vegan pot pie filled with a selection of root vegetables and surrounded by a flaky pie crust.
Heat the oven to 375°F (218°C)
Heat the 2 tbsp of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, 1/3 cup red wine, 1 tbsp Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
Mix the 1/4 cup of water and 2 tbsp of corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes.
Put the ramekins on a baking sheet to avoid spillage and bake for 40 minutes.
Evenly brush the melted vegan button on top of the crust and bake for approximately 10 more minutes, or until the crust is golden brown.
You can freeze the unbaked pot pie in a freezer safe container for up to 3 months. Bake as directed in the instructions.
Freeze the baked pot pie in a freezer safe container for up to 3 months and reheat in a 350F (176C) oven until heated through.