2 Tbsp olive oil
1 large white or yellow onion, finely diced
Salt + Pepper (to taste)
1 pound carrots, peeled and finely chopped
1/4 cup unbleached all-purpose flour
1/2 cup dry white wine
3 cups vegetable broth
2 tsp fresh thyme (chopped // or sub 1 tsp dried per 2 tsp fresh)
1 15-ounce can white beans (rinsed and drained)
1 1/2 cups unbleached all-purpose flour
1/4 tsp sea salt
10 Tbsp cold vegan butter (or sub room temperature coconut oil*)
4-7 Tbsp cold water
Preheat oven to 400 degrees F (204 C) and arrange 6 (amount as original recipe is written // adjust if altering batch size) ramekins on a baking sheet. Set aside.
Heat a large pot over medium heat. Once hot, add oil and onion. Season with a pinch each salt and pepper and stir. Sauté until soft and translucent – 4-5 minutes.
Add carrots and season with a pinch more salt and pepper. Cook 2-3 minutes, then add flour and stir well to thoroughly coat.
Cook for 1 minute, then slowly add white wine (optional) followed by vegetable broth, whisking to prevent clumps.
Add thyme and white beans and bring the mixture to a simmer. Then lower heat to low and simmer for a few minutes. Cover and remove from heat while preparing crust.
To prepare pie crust, add flour and salt to a mixing bowl and whisk to combine.
Next add vegan butter (or coconut oil) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand – about 30-45 seconds.
Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough – about 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.
Lightly flour the top of the dough, as well as a rolling pin, and gently roll out until about 1/8-inch thick. Add more flour as needed to prevent sticking.
Recipe continued in comments…