Vegetable Pot Pie (Vegan) Recipe

Name: Vegetable Pot Pie (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 2 cups potatoes, diced small; 1 1/2 cups carrots, diced small; 1/2 small onion, chopped; 16 ounces frozen peas (can use green beans instead if you prefer); 1 cup seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 1 cup textured vegetable protein (my favorite is Worthington FriChik, but I be…; Cream Sauce; 2 tablespoons flour; 2 tablespoons oil; 2 cups soymilk; 2 teaspoons vegetable stock; Pie Crust; 1 cup whole wheat flour; 1 cup unbleached white flour; 1 teaspoon salt; 1/2 cup oil; 1/2 cup water

Servings: persons

Filling
2 cups potatoes, diced small
1 1/2 cups carrots, diced small
1/2 small onion, chopped
16 ounces frozen peas (can use green beans instead if you prefer)
1 cup seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 1 cup textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)
Cream Sauce
2 tablespoons flour
2 tablespoons oil
2 cups soymilk
2 teaspoons vegetable stock
Pie Crust
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon salt
1/2 cup oil
1/2 cup water

1
Steam potatoes, carrots, and onion until tender.
2
Add vegetable protein and peas. Mix lightly.
3
Place this mixture in a casserole dish and set aside.
4
Combine Cream Sauce ingredients in a bowl.
5
Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
6
Pour Cream Sauce over vegetables in casserole dish.
7
Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
8
Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
9
Roll out between two sheets of wax paper.
10
Cover vegetables and cream sauce in casserole dish with pie crust.
11
Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

869

kcal

Calories

Fat

102

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 17 ingredients. The key ingredients include: Filling, 2 cups potatoes, diced small, 1 1/2 cups carrots, diced small, 1/2 small onion, chopped, and more.

Yes, Vegetable Pot Pie (Vegan) 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.

Vegetable Pot Pie (Vegan)

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