Vegan Vegetable Pot Pie Recipe

Name: Vegan Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; ½ teaspoon salt; ⅔ cup soft margarine; 5 tablespoons water; 1 cup vegetable broth (or use 2 cups of broth and omit the soy milk); 1 cup soymilk; 2 small potatoes; 1 cup carrot; ½ cup peas; ½ cup corn; ⅓ cup flour; 1 ½ teaspoons cumin; extra melted margarine (for brushing crust)

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
½ teaspoon salt
⅔ cup soft margarine
5 tablespoons water
1 cup vegetable broth (or use 2 cups of broth and omit the soy milk)
1 cup soymilk
2 small potatoes
1 cup carrot
½ cup peas
½ cup corn
⅓ cup flour
1 ½ teaspoons cumin
extra melted margarine (for brushing crust)

1
Preheat oven 425 degrees.
2
Heat veggie broth in a pot until it starts to boil.
3
Add cumin and lower heat to medium.
4
Add flour slowly and stir until thickened.
5
Lower heat to low and let sit.
6
Cook veggies if they are raw.
7
To make crust:.
8
Mix flour and salt together in bowl.
9
Cut in margarine until dough looks crumbly.
10
Stir in water.
11
Roll dough into a ball.
12
Divide in half.
13
Roll out half of the dough until large enough to line a 9 inch pie plate.
14
Roll out second half and set aside.
15
Fill pie shell with veggies and potatoes.
16
Make sure you cut your potatoes small enough so that they cook all the way- do not cook them before hand.
17
Cut them no bigger than one inch.
18
Pour thickened broth over veggies and cover with top layer of crust, making sure to seal tightly.
19
Put on middle rack in oven and bake for 30 minutes or until top of the crust has lightly browned.
20
To prevent the outer crust from burning and the center being undercooked, cover the outside edges of the crust with aluminum foil.
21
Take it off the last 15 minutes of baking.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, ½ teaspoon salt, ⅔ cup soft margarine, and more.

Yes, Vegan Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Vegetable Pot Pie

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