Vegan Pot Pie #vegetarian #recipe

A solace sustenance exemplary, made veggie lover! Veggie lover Pot Pie is prepared in around 60 minutes, and makes a delectable principle dish for any occasion. I propose making the pie hulls early, or use locally acquired vegetarian pie outside layers to make this much simpler!

Long prior before my vegetarian days, I LOVED chicken pot pie. All things considered, I don't know I at any point had home cooked pot pie, yet I much of the time purchased and ate the Marie Callender's solidified smaller than usual pie. The flaky outside layer, the delectable filling, goodness I adored it.

Indeed, this pot pie solidifies well. You can solidify cuts of it, or the entire pie. Just cook as educated, at that point let it cool totally before solidifying. I incline toward solidifying it in cuts, as it's a lot simpler to re-heat for brisk suppers.
Vegan Pot Pie #vegetarian #recipe
Also try our recipe Instant Pot Healthy Chicken Pot Pie Soup #vegan #vegetarian


  • Double Recipe Easy Vegan Pie Crust
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup all purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 large russet potato, chopped into small chunks
  • 8 ounces vegan "chicken" or baked tofu, cut into chunks, optional
  • 1/2 teaspoon salt, or to taste


  1. Preheat the oven to 400 degrees F.
  2. For the Pie Crust
  3. Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.
  4. Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling. 
  5. Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
  6. For the Filling
  7. Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes. 
  8. Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens. 
  9. The Rest
  10. Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
  11. Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!
  12. Enjoy

Read more our recipe Chicken Bacon Avocado Chopped Salad with Lemon Vinaigrette #healthy #recipe

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