Vegan Veggie Pot Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Vegan Veggie Pot Pie Recipe). I was craving pot pie one day, so I threw this vegan version together with what I had on hand. It came out more wonderful than I could have imagined and it's even better the second day. I am not a big fan of complicated recipes, so I tried to keep it as simple as possible. I used a bag of organic frozen veggies to cut down on the work (corn, peas, carrots, green beans).

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Vegan Veggie Pot Pie Recipe

Ingredients

cooking spray

½ butternut squash

peeled and cut into 1/2-inch cubes

3 Yukon gold potatoes

cut into 1/2-inch cubes

or more to taste

4 tablespoons olive oil

½ large sweet onion

diced

3 cloves garlic

minced

or more to taste

5 tablespoons all-purpose flour

1 (32 fluid ounce) container vegetable broth

2 tablespoons vegan Worcestershire sauce

1 teaspoon salt

or more to taste

1 teaspoon ground black pepper

or more to taste

1 teaspoon dried oregano

1 teaspoon ground thyme

¾ cup water

1 (10 ounce) package frozen mixed vegetables

1 vegan pie crust

Main Dish

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.

Step 2

Place squash and potatoes on the prepared baking sheet.

Step 3

Bake in the preheated oven for 15 minutes. Set aside.

Step 4

Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent about 7 minutes. Add flour; mix thoroughly. Cook stirring constantly to prevent burning until a thick paste is formed 2 to 3 minutes.

Step 5

Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil about 7 minutes. Add Worcestershire sauce salt pepper oregano and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender about 10 minutes.

Step 6

Add frozen vegetables to the broth mixture. Cook until heated through 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.

Step 7

Bake in the preheated oven until filling is bubbling and crust is browned about 30 minutes.

Nutritional Information

Vegan Veggie Pot Pie Recipe

Servings Per Recipe:8

Calories: 304.5

% Daily Value *

Protein: 5.4g 11%

Carbohydrates: 39.4g 13%

Dietary Fiber: 5.3g 21%

Sugars: 3.8g

Fat: 14.9g 23%

Saturated Fat: 2.9g 14%

Vitamin A Iu: 9110.3IU 182%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.2mg 11%

Vitamin C: 18.9mg 32%

Folate: 56.9mcg 14%

Calcium: 69.6mg 7%

Iron: 2.5mg 14%

Magnesium: 37.6mg 13%

Potassium: 379.8mg 11%

Sodium: 702.9mg 28%

Thiamin: 0.2mg 24%

Calories From Fat: 134.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.