I made a vegan zuppa Toscana, I made it so delicious. Then I made it even more delicious(if that is possible), by adding a crust. So now you have a thickened up, vegan version of this popular soup. Turned into a pot pie with the addition of a “Parmesan” crust. I like to make baby individual pot pies. That way everyone can have their own bowl. Just like if they were eating soup. I feel like everyone needs to try this recipe immediately. I think I lack the words to describe how amazing these mini pot pies are! So, just taste it and get ready to be amazed.
What You Need To Make Some Serious Comfort Food:
- Flour, Salt, Vegan Butter, Vegan Parmesan and Ice Water: These make up a very easy vegan Parmesan pie crust. So flaky and buttery. The perfect complement for this filling.
- Olive Oil: To brown the sausage and sauté the veggies.
- Vegan Sausage: I used Beyond Meat Italian sausages.
- Garlic and Onions: Everything good starts with garlic and onions.
- Potatoes and Kale: Absolutely essential for any good zuppa Toscana.
- Vegetable Broth: For that soupy filling feel.
- Raw Cashews + Non-dairy Milk: Blended together to make the best dairy free cream!
- Lemon Juice and Red Pepper: For a much needed tang and spice.
This very easy pie crust is made first, then chilled while you make the filling. There are also some great store bought vegan pie crust brands if you prefer to buy your crust to save time. The vegan Parmesan can be sprinkled on top of a pre-made crust, then you can fold the crust in half. Then roll out the crust so the vegan Parmesan is in the middle of the crust. The filling is much thicker than I would make a normal vegan zuppa Toscana. That way the soup becomes the perfect consistency for a pot pie. Cracking into the top of this Parmesan crust and scooping into the filling. Then getting a bite of everything together is one of the greatest moments I’ve had this year.
Why Should You Make These Mini, Creamy, Hearty Pies?
- This buttery, cheesy crust.
- This creamy, slightly spicy, super delicious filling.
- The cream sauce.
- Probably the most comforting meal ever!
Thickened up, super creamy vegan Zuppa Toscana. Topped with a buttery vegan Parmesan pie crust.
- 2 1/2 Cups All purpose flour
- 1 teaspoon Salt
- 1/3 Cup Vegan Parmesan, I used Follow Your Heart
- 3/4 Cup Vegan butter, cold( I used Earth Balance)
- 1/2 Cup Ice Cold Water
- Oil for brushing the tops
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 1 Tablespoon Olive oil
- 1 Pound(about 4 sausages or 1 package) Vegan Italian sausage, I used Beyond Meat
- 4 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 1 Large Russet potatoes, diced
- 3 Cups Vegetable broth
- 1 teaspoon Lemon juice
- 4 Ounces Kale, chopped
- Pinch of Red pepper
- Salt and pepper to taste
Make the pie crust first. Sift the flour into a large mixing bowl, then pour in the salt, vegan Parmesan and stir to combine.
Then break the cold vegan butter up into small pieces and drop them all over the flour. Using your fingers or a fork, press and pinch the butter until it is evenly distributed in the flour and the flour resembles sand or dirt texture.
Now, pour the ice cold water into the bowl, a little at a time, stirring until it gets too hard to stir, then begin to knead with your hands until you form a nice smooth ball. Cover the pie dough and place in the fridge while you make the filling.
First make a cashew cream, drain the cashews you have been soaking. Add them to a blender with the non-dairy milk and a pinch of salt and pepper. Blend until completely smooth, it make take a few minutes depending on you blender. Set aside.
Next, heat the olive oil in a large soup pot on medium. Break the sausages up into chunks(if using the Beyond sausages, remove the casing as you break the sausages apart and discard them.) Add the sausage chunks to the pot. Sauté, reducing heat as needed, until the sausage is nice and brown. It make take 5-6 minutes.
Remove the sausage from the pot and put in a bowl. Set aside.
Now, if you need a little more olive oil in the pot, add just a bit more. Then add the garlic, onions and potatoes. Saute on medium for 5-6 minutes or until the onions are translucent and the potatoes start to cook. Season with a pinch of salt and pepper.
Then add the broth, lemon juice and a pinch of red pepper. Bring to a simmer, then reduce heat to low. Simmer for 5-10 minutes or until the potatoes are pretty soft, but not completely done.
Add the kale and stir into the broth. Then add the cashew cream you made. Stir to combine. Then simmer for just another 1-2 minutes or until the filling has thickened slightly.
Season with a pinch of salt and pepper. Then add the sausage back into the pot. Stir to combine. Then taste and adjust seasoning. Turn off the heat.
Preheat the oven to 400 degrees(F).
Take the pie crust out of the fridge, if it it too firm to roll out, let it sit on the counter for a few minutes while the oven preheats to soften it a bit.
Using four 10 ounce ramekins or one large pie pan, divide the filling into the dishes or pour it into the one pan.
Then roll out the pie crust on a floured surface, roll it to about an 1/8 inch thick. Then cut 4 circles out that are slightly larger than the baking dishes. Or just roll out to cover the one dish.
Place each circle over the filling in the baking dishes and press the crust down around the sides of the dish to seal it. Pierce the top of the crust with a knife a few times to let out the steam. Then brush the tops of the crusts with the oil.
Place all the dishes on a baking sheet and bake for 15-18 minutes or until the crust is golden brown and baked through. Serve!
Top with a bit more vegan Parmesan and some herbs for serving.
*Soak raw cashews in room temperature water for 6-8 hours or soak in boiling water for about 30 minutes.