Vegan pot pie

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Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 590kcal

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.

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