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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.9
  • Total Fat: 12.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 760.4 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 6.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegan Veggie Pot Pie calories by ingredient
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Vegan Veggie Pot Pie

Submitted by: KAITISIGNS
Vegan Veggie Pot Pie

Introduction

a pot pie for vegans... or people wanting to try a meatless monday! a pot pie for vegans... or people wanting to try a meatless monday!
Number of Servings: 8

Ingredients

    1 leek, trimmed, sliced lengthwise and then crosswise, and rinse!

    1 fennel bulb, trimmed, halved lengthwise, and sliced crosswise

    1 1/2 cup diced butternut squash

    2 parsnips, diced

    4 oz sliced white mushrooms

    4 med red potatoes, diced

    1 can of yellow corn, drained

    1 cup frozen peas

    1 small head of broccoli, sliced into small “trees” (use the stalk too! just dice it)

    1 TBS minced garlic

    1/2 cup flour

    3 TBS vegan butter

    1 1/2 TBS olive oil

    3 cups vegetable broth, warm

    store bought pie crust

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Directions

Preheat the oven to 400 degrees F.

In a large pot heat olive oil on med-hi heat. Add in leek, fennel, butternut squash and cook until softened. Add mushrooms and cook until the water they release is cooked off. Add garlic, potatoes, corn, peas, flour and butter, stirring and cooking until the raw flour taste is gone.

Reduce heat and add in the Warm vegetable broth stirring until sauce is a thickened or until it is to your liking. Transfer mixture to glass baking dish, cover with pie crust and bake for 20-30 minutes. (until crust browns and the filling boils). THIS WILL BE INCREDIBLY HOT! BE CAREFUL EATING IT!

PS: I used a 9x9 baking dish and 2-1 quart baking dishes (made one big pot pie for leftovers and 2 individual pies for dinner) yummmmmm

Serving Size: makes 2 1qt pies and 1 9x9 baking dish

Number of Servings: 8

Recipe submitted by SparkPeople user KAITISIGNS.






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