Ingredients
Filling
- 300 g potatoes peeled and diced
- 300 g carrots peeled and diced
- 200 g green beans trimmed and cut into bite-sized pieces
- 200 g frozen peas
- 1 small onion finely chopped
- 2 garlic cloves minced
- 200 g mushrooms sliced
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk or any non-dairy milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
Pie Crust
- 300 g all-purpose flour
- 150 g vegan margarine or coconut oil cold and diced
- a pinch of salt
- 6-8 tbsp ice-cold water
Instructions
Prepare the Pie Crust:
- In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
- Add the cold, diced vegan margarine or coconut oil to the flour mixture.
- Using a pastry cutter or your hands, cut the margarine/oil into the flour until it resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Pie Filling:
- In a large pot of salted boiling water, cook the diced potatoes, carrots, green beans, and frozen peas for about 5 minutes until they start to soften. Drain and set aside.
Make the Filling:
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
- Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat the mushrooms.
- Gradually pour in the vegetable broth and almond milk while stirring constantly to avoid lumps.
- Add the dried thyme, dried rosemary, salt, and pepper. Stir until the mixture thickens, about 5-7 minutes.
- Add the partially cooked potatoes, carrots, green beans, and frozen peas to the skillet. Mix everything together.
Assemble and Bake:
- Preheat your oven to 200°C (400°F).
- Roll out the chilled pie crust dough on a floured surface to fit your pie dish.
- Transfer the pie filling mixture into a pie dish.
- Place the rolled-out pie crust over the top of the dish, sealing the edges by pressing them with a fork.
- Cut a few slits in the crust to allow steam to escape.
Bake:
- Place the pie dish in the preheated oven and bake for 30 minutes or until the crust is golden brown and the filling is bubbling.
Serve:
- Let the vegan pot pie cool for a few minutes before serving.
- Enjoy your homemade vegan pot pie!This recipe should serve approximately 4-6 people. Adjust the ingredients and servings as needed.
Nutrition Facts
Vegan pot pie
Amount per Serving
Calories
590
% Daily Value*
Fat
33
g
51
%
Saturated Fat
22
g
138
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
434
mg
19
%
Potassium
718
mg
21
%
Carbohydrates
66
g
22
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
9023
IU
180
%
Vitamin C
33
mg
40
%
Calcium
115
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.