For a richer flavor, consider adding a splash of dry white wine to the broth mixture. Feel free to customize the vegetables based on your preferences and what's in season. To prevent the crust from burning, cover the edges with foil during the last 15 minutes of baking.
Vegan Veggie Pot Pie
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS3
Embrace the comforting warmth of a classic pot pie, reimagined with vibrant vegetables and a flaky vegan crust. This hearty dish is a celebration of plant-based goodness, perfect for a cozy night in or a satisfying family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Fiber5 g
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Protein5 g
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Saturated Fat3 g
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Sodium703 mg
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Sugar4 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
02
Step
0 mins
Place squash and potatoes on the prepared baking sheet.
03
Step
15 mins
Bake in the preheated oven for 15 minutes. Set aside.
04
Step
9 mins
Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
05
Step
24 mins
Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
06
Step
7 mins
Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
07
Step
30 mins
Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.
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