Vegan Pot Pie Bake
- Number of Servings: 4
Ingredients
3/4 c. diced carrots (150 g)1/4 c. diced onion (55 g)3/4 c. green peas (87 g)7 oz. diced mushrooms (200 g)1 tbs nutritional yeast (NOT brewers)3/4 c non-dairy milk5.5 oz. yukon gold potatoes, diced small (150 g)1 Tbs cornstarchsalt, pepper to taste1 tsp each dill, thyme, garlic powder, onion powder
Cook onion on stovetop until transparent. Add mushrooms and cook until they release their moisture. Add carrots and potatoes and cook until tender.
Make sauce: whisk milk, nooch, starch and spices together. Add to pot with vegetables and cook over medium heat until sauce thickens. Add peas and stir well until heated through.
Serve as is or spooned over homemade vegan biscuits. :)
You can also use the filling in traditional pot pies - either by adding a crust to the top of the casserole dish before baking or by placing mix into ramekins, topping with crust and then baking for single serving pies.
4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LEONALIONESS.
Make sauce: whisk milk, nooch, starch and spices together. Add to pot with vegetables and cook over medium heat until sauce thickens. Add peas and stir well until heated through.
Serve as is or spooned over homemade vegan biscuits. :)
You can also use the filling in traditional pot pies - either by adding a crust to the top of the casserole dish before baking or by placing mix into ramekins, topping with crust and then baking for single serving pies.
4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 97.6
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 82.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.1 g
- Protein: 4.8 g
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