Vegan Veggie Pot Pie Recipe

Name: Vegan Veggie Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1/2 butternut squash, peeled and cut into 1/2-inch cubes; 3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste; 4 tablespoons olive oil; 1/2 large sweet onion, diced; 3 cloves garlic, minced, or more to taste; 5 tablespoons all-purpose flour; 1 (32 fluid ounce) container vegetable broth; 2 tablespoons vegan Worcestershire sauce; 1 teaspoon salt, or more to taste; 1 teaspoon ground black pepper, or more to taste; 1 teaspoon dried oregano; 1 teaspoon ground thyme; 3/4 cup water; 1 (10 ounce) package frozen mixed vegetables; 1 vegan pie crust

Servings: persons

cooking spray
1/2 butternut squash, peeled and cut into 1/2-inch cubes
3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste
4 tablespoons olive oil
1/2 large sweet onion, diced
3 cloves garlic, minced, or more to taste
5 tablespoons all-purpose flour
1 (32 fluid ounce) container vegetable broth
2 tablespoons vegan Worcestershire sauce
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon dried oregano
1 teaspoon ground thyme
3/4 cup water
1 (10 ounce) package frozen mixed vegetables
1 vegan pie crust

1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
2
Place squash and potatoes on the prepared baking sheet.
3
Bake in the preheated oven for 15 minutes. Set aside.
4
Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
5
Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
6
Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
7
Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

369

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 16 ingredients. The key ingredients include: cooking spray, 1/2 butternut squash, peeled and cut into 1/2-inch cubes, 3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste, 4 tablespoons olive oil, and more.

Yes, Vegan Veggie 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 Veggie Pot Pie

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