Description
A delicious and hearty vegan pot pie filled with vegetables and a savory sauce.
Ingredients
Scale
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 pie crust (vegan)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots, peas, potatoes, and mushrooms, cook for 5 minutes.
- Stir in flour, cook for 1 minute.
- Add vegetable broth, thyme, and rosemary, stir until thickened.
- Pour the mixture into a pie dish.
- Cover with the vegan pie crust, seal edges.
- Cut slits in the crust for steam to escape.
- Bake for 30-35 minutes or until golden brown.
Notes
- Let the pot pie cool for a few minutes before serving.
- You can add your favorite vegetables.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan pot pie, plant-based pie, vegetable pie