Description
This Vegan Pot Pie is a comforting and delicious dish featuring a savory mix of vegetables in a creamy sauce, all encased in a flaky vegan pie crust. Perfect for a hearty meal that’s both satisfying and plant-based.
Ingredients
Scale
Vegetables
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
Sauce
- 1/4 cup flour
- 2 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon olive oil
Pie
- 1 vegan pie crust
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing them until they become translucent and fragrant.
- Cook Vegetables: Add diced carrots, peas, diced potatoes, and sliced mushrooms to the skillet. Cook the mixture for about 5 minutes, allowing the vegetables to soften slightly.
- Add Flour: Stir in the flour and cook for 1 minute to remove the raw flour taste and help thicken the sauce later.
- Make Sauce: Gradually add the vegetable broth along with thyme and rosemary. Stir continuously until the mixture thickens into a creamy sauce that coats the vegetables well.
- Assemble Pie: Pour the cooked vegetable and sauce mixture into a pie dish, spreading it evenly.
- Top with Crust: Cover the filling with the vegan pie crust. Seal the edges securely to prevent leakage during baking.
- Vent Pie: Cut several slits in the top crust to allow steam to escape while baking, ensuring the crust stays flaky.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and cooked through.
Notes
- Feel free to substitute or add other vegetables like green beans or corn.
- For a gluten-free version, use gluten-free flour and pie crust.
- Make sure to allow the pie to cool for a few minutes before serving to let the filling set.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
