Vegan cipâte

I learned that our beloved family dish "cipâte" used to be seapie and was made with fish.  It evolved when people changed location and different food was available.  So it became a meal made with game meat, then pork, beef and chicken.  Onion soup powder was added in some point.  Well I decided to try it vegetarian... why not.  I often feel torn between eating meatless and keeping family traditions, maybe vegetarian cipâte is my solution.

It doesn't taste or look like meat but the smell and the comfort of eating a meal that cooked all day is there.  My husband and I enjoy it very much.

Vegan cipâte

Ingredients 

1/2 cup                                                            Dry navy beans

1/2 cup                                                            Dry small red beans or Bola Roja Beans

1/2 cup                                                           Dry black beans

1/2                                                                   Spaghetti squash, emptied out, peeled and cubed

To peel, cut in half, open side down and  cut off the skin.

8                                                                       Carrots, cut in big pieces

1                                                                       Sweet onion,  minced (don't tell my husband) 

2 cloves                                                          Garlic, minced

1 teaspoon                                                     Kosher salt

1 teaspoon                                                     Vegetable base

1/4 teaspoon                                                  Red pepper flakes 

Black pepper to taste.

1 tablespoon                                                  Cornstarch 

Unsalted vegetable stock(3 to 4 cups) to cover the veggies.

2 pie crusts.

Directions 

Soak the beans for 1/2 h.

Don't they look good?

Here's what happens after 1/2 h.

Preheat the oven to 400°F.(225°C.)

Place 1 crust in the bottom of a dutch oven or an oven proof big pot.   Sprinkle 1 tablespoon of cornstarch with the carrots and squash.  Drain the beans. Mix half of the carrots and squash with the beans. 

Place the beans mixture first then the veggies (to avoid dried out beans on top).  Cover with stock (not too full to avoid a spill), 1 teaspoon salt, 1 teaspoon vegetable base, 1/4 teaspoon red pepper flakes and black pepper.  Cover with another pie crust with a hole in the middle and a few slits to vent.

I fold in 2 then cut off the tip.

Then 2 slits on either side.

Transfert to the pot, then unfold.

Cover with the lid and cook for 20 minutes.  Turn down the heat to 275°F.(135°C.) and cook for an hour and a half.  Remove the lid and cook for one to two more hours.

Delicious, satisfying, the squash melt in your mouth, holydayish, easy to eat, easy to digest, the left overs are even better just like my grandma's.  I hope she's forgiving me for this.

I see more of it in my future.

Tell me what you think.

Note to self : I think 1 teaspoon of garlic and onion powder would be a good addition.

12/2022 update: 

I added fresh cilantro and scallion since I had a beautiful bouquet in front of me.

My husband, father in law and I liked it very much and it didn't last long.

If you want to make your own dough, it's worth the effort because you'll have some for two more pies.  You can refrigerate for a couple of days in the fridge or in the freezer for at least a month.

My dough recipe is not vegan but I will try one soon so keep in touch if you are interested. 

Here's my recipe from the chicken pot pie:

https://alascott.blogspot.com/2020/05/chicken-pot-pie.html