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vegan-veggie-pot-pie-recipe

Vegan Veggie Pot Pie

A hearty and delicious vegan pot pie packed with veggies.
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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

  • 2 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup coconut oil, solid
  • ½ cup ice water

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
  3. Add carrots and celery, cook until tender. Stir in peas.
  4. Sprinkle flour over the veggies and stir to coat. Gradually add vegetable broth and almond milk, stirring constantly until thickened. Add thyme, rosemary, salt, and pepper.
  5. For the crust, mix flour and salt in a bowl. Cut in solid coconut oil until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms.
  6. Roll out the dough on a floured surface. Place the filling in a pie dish and cover with the crust. Cut slits in the top to allow steam to escape.
  7. Bake for 30-35 minutes, until the crust is golden brown. Let cool slightly before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 400mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Pot Pie, Vegan, Vegetarian
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