Vegan Pot Pie (noracooks.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 serving pie crust bake house creations 9inch (by SMH567) 1 cup, chopped Onions, raw .5 cup, diced Celery, raw 4 clove Garlic chopped1 cup Planet Oat Milk - Original (by SOLENOID) 0.25 cup King Arthur 100% Unbleached White Whole Wheat Flour 2 cup Broth, Vegetable, Clearly Organic, Best Choice 1 cup, chopped Carrots, raw 0.5 cup Peas, frozen 0.5 cup kernels Yellow Sweet Corn, Frozen 2 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin 0.5 cup Tofu, firm .5 tsp Salt 1 tsp Thyme, ground 1 tsp Thyme, fresh 1 tsp Pepper, black
Preheat oven to 400.
Transfer 1 portion the pie crust dough to a greased 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
Heat 1/3 C. of water over medium-high in your largest non stick pan. Add the onions and celery and saute until onion is translucent, 1-2 min. Remove from pan.
In a large bowl, toss all the remaining chopped veggies with ground thyme.
In the pan you just removed the celery/onion from, whisk in the flour, vegetable broth and plant milk. Then add the mixed vegetables, cooked celery/onion, garlic and cubed tofu. Taste a bit and if it needs more salt, pepper and thyme now is your chance to add a little at a time. Simmer 5-10 minutes, until the sauce thickens.
Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust. I put aluminum around the edges to protect the crust from burning.
Bake for 45 minutes, until the crust is golden brown. Let it rest for at least 15 minutes, then cut, serve and enjoy!
(this recipe was only very slightly modified from https://www.noracooks.com/vegan-pot-pie )
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MNLOGGIA.
Transfer 1 portion the pie crust dough to a greased 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
Heat 1/3 C. of water over medium-high in your largest non stick pan. Add the onions and celery and saute until onion is translucent, 1-2 min. Remove from pan.
In a large bowl, toss all the remaining chopped veggies with ground thyme.
In the pan you just removed the celery/onion from, whisk in the flour, vegetable broth and plant milk. Then add the mixed vegetables, cooked celery/onion, garlic and cubed tofu. Taste a bit and if it needs more salt, pepper and thyme now is your chance to add a little at a time. Simmer 5-10 minutes, until the sauce thickens.
Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust. I put aluminum around the edges to protect the crust from burning.
Bake for 45 minutes, until the crust is golden brown. Let it rest for at least 15 minutes, then cut, serve and enjoy!
(this recipe was only very slightly modified from https://www.noracooks.com/vegan-pot-pie )
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MNLOGGIA.
Nutritional Info Amount Per Serving
- Calories: 234.4
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 473.2 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 3.5 g
- Protein: 5.5 g