Happy October! I’ve gotten out some of my fun Halloween pans and cookie cutters to make some new ghoulish goodies. Today I’m sharing my recipe for Spooky Skull Vegan Pot Pies. Honestly, it’s the best pot pie I’ve ever had, so you need to make this even if you make a plain pie.
Just so you know, this is another post in my series of recipes sponsored by the Idaho Potato Commission. Vegans can never have enough potato recipes.
I used Nordic Ware’s Haunted Skull Cakelet Pan and this recipe makes enough dough for the pan. You could use another skull pan or even Nordic Ware’s Mini Pumpkin Pan if you’d prefer to keep it fall themed.
If you don’t have a new fancy pan in your budget, just make a regular pie. It will taste just as good and you can still make it spooky too. I used a skull cookie cutter to cut out the crust for the top and just used a straw to cut out the eyes and a knife to cut the mouth. It’s still spooky!
When you make the coconut oil crust you’ll cut the oil into the flour until it looks like the picture below. I use an OXO pastry cutter, but you can use 2 knives or a big fork.
I know I’ll get this question – how do I make this without oil? I have made a crust with yogurt, salt and flour, but it’s not flexible enough to use in the skull pan. Instead, make the stew without the oil and serve over some whole grain toast. I know it’s not exactly the same, but you can cut out some cats out of dark pumpernickle bread and it’s just as festive.
When you think of Idaho® Potatoes you may not think of fingerlings. But I assure you these beauties are from Idaho and they are delicious. I love using a mix of colors to brighten up soups or stews.
The other piece of our pie is a bag of frozen mixed corn, peas, carrots and green beans. You can use fresh if you want, but I wanted to make the filling easy.
And you can see the stew below. It’s almost a little sad hiding it away inside a pie crust, but the two together taste amazing. But no one will ever know if you just eat it as a stew.