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vegan-veggie-pot-pie-recipe

Vegan Veggie Pot Pie

A hearty and delicious vegan pot pie filled with a variety of vegetables.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 1 cup Carrots, diced
  • 1 cup Peas
  • 1 cup Corn
  • 1 cup Potatoes, diced
  • 1 cup Vegetable broth
  • 2 tablespoon Olive oil
  • 1 cup Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Coconut milk
  • 2 tablespoon Flour
  • to taste Salt and pepper

Crust

  • 2 cups All-purpose flour
  • ½ cup Vegan butter cold
  • ¼ cup Cold water
  • 1 teaspoon Salt

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, heat olive oil over medium heat. Add onions and garlic, cook until softened.
  3. Add carrots, peas, corn, and potatoes. Cook for about 5 minutes.
  4. Stir in flour and cook for another 2 minutes.
  5. Add vegetable broth and coconut milk. Bring to a simmer and cook until thickened. Season with salt and pepper.
  6. In a mixing bowl, combine flour and salt for the crust. Cut in the vegan butter until the mixture resembles coarse crumbs. Add cold water and mix until dough forms.
  7. Roll out the dough and place it over the vegetable mixture in a pie dish. Cut slits in the top to allow steam to escape.
  8. Bake for 30-35 minutes, or until the crust is golden brown.
  9. Let cool for a few minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 500mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg

Keywords

Pot Pie, Vegan, Vegetarian
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