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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 278.6
  • Total Fat: 16.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 455.5 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.4 g

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

Submitted by: WOODLANDMYST

Introduction

I use organic vegetable broth instead of soymilk for the sauce. I use organic vegetable broth instead of soymilk for the sauce.
Number of Servings: 8

Ingredients

    2 cups organic white flour
    1 teaspoon salt
    1/4 cup soy milk (organic) or rice milk
    1/2 cup canola oil

    2 tablespoons whole wheat flour
    2 tablespoons earth balance or margarine of choice
    1 cups vegetable broth
    1 cup chopped carrots
    1/2 cup chopped fresh broccoli
    1/2 cup frozen green beans
    1/2 cup corn kernels



Directions

Preheat oven to 425 degrees.
Prepare pie crust:
Sift together 2 cups flour and 1 teaspoon salt
Mix together oil and milk
Add to dry ingredients and mix until ball forms.
Roll out half and line pie pan with crust.
Prepare filling:
Melt 2 tablespoons margarine in large saucepan over med. low heat. Stir in 2 tablespoons whole wheat flour. When bubbly, slowly stir in vegetable broth. Whisk if necessary to remove lumps. Heat to boil and then reduce heat. Cook until thickens slightly.
Chop vegetables (feel free to substitute your favorite veggies). Add all vegetables to saucepan and cook 5-10 minutes. Pour at once into lined pie pan. Roll out and cover with 2nd crust. Flute edges and pierce top with fork .Bake at 425 degrees F for 40 mins or until golden.


Number of Servings: 8

Recipe submitted by SparkPeople user WOODLANDMYST.






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  • 1 of 1 people found this review helpful
    To make a quick and easy version, use crescent rolls as the crusts (helps to cook the bottom layer first, add veggies and broth/gravy, heat, then add top layer and brown). I also use frozen veggies to start when I'm in a hurry but want something satisfying, then I can augment with fresh stuff. - 4/14/09

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  • This was so filling for my meat eating hubby. I used my favorite veggies peas, carrots and potatoes. I added onion and garlic too. Next time I'll make more dough for the individual dishes and more sauce. Perfect cold weather comfort food! - 12/30/11

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  • I don't think I will make this again for three reasons. 1) It was extremely bland tasting. 2) By the time it came out of the oven the "sauce" could no longer be seen. 3) 1/8 of a pie is not enough for a meal. 1/4 pie is needed to satisfy an adult making the calories per serving 557. - 4/21/10

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  • Very good! I will make this again soon. I added some extra veggies to my personal taste, but great idea about adding the morning star "chicken". it really gave the pie that comfort food taste I remember! Thanks for this recipes - 8/17/08

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  • Very tasty! - 5/15/08

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