Description
A hearty vegan pot pie perfect for Thanksgiving.
Ingredients
Scale
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup chopped celery
- 1 diced onion
- 3 cloves minced garlic
- 4 cups vegetable broth
- 1/2 cup flour
- 1/2 cup vegan butter
- 1 tsp thyme
- 1 tsp rosemary
- 1 package vegan pie crust
Instructions
- Preheat oven to 375°F
- Sauté onions and garlic in vegan butter
- Add flour to make a roux
- Slowly whisk in vegetable broth
- Add vegetables and herbs
- Simmer until thickened
- Pour filling into pie crust
- Cover with top crust
- Bake for 45 minutes
Notes
- Let cool 10 minutes before serving
- Works with store-bought or homemade crust
- Freezes well before baking
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg