This vegetable pot pie will warm your bones on a cold fall day! It has a flaky, chewy crust and a warm, rich filling of vegetables that is guaranteed to make your mouth water. If you don’t want to prepare a full pie crust ahead of time, you could also use premade crust or some puff pastry to save some time. The filling is quick and easy to make, with just a couple basic ingredients of vegetable broth, almond milk and flour that make up the base. Onion, garlic and vegetables come together to round off the filling and give it a nice variety of flavors and textures.
Vegetable Pot Pie (Vegan)
*Serves about 4
Ingredients:
2 cups vegetable broth
2 tablespoons olive oil
¾ cup chopped onion
1 garlic clove (minced)
2 cups mixed vegetables (corn, green beans & carrots)
¼ cup unsweetened almond milk
¼ cup flour
Salt & pepper to taste
Vegan Pie Crust (recipe can be found here)
Directions:
-Prepare pie crust ahead of time and then start by preheating the oven to 425 degrees Fahrenheit.
-Add some olive oil to a large saucepan and place over medium heat.
-Chop up the onion and mince the garlic before adding them to the saucepan. Cook for about 5 minutes, until soft.
-Slowly add the vegetable broth and then, stirring constantly, pour in the flour to thicken the mixture.
-Stir in the almond milk and then simmer for about 10 minutes.
-While you wait for the liquids to simmer, start prepping the pie crust by rolling it out into two flat circles and greasing the pie pan with oil. Place one of the pie crust circles in the greased pan and use your fingers to gently fit it to the pan.
-Once the broth mixture has thickened enough, add in the mixed vegetables, salt and pepper, and then cook the filling for about 5 more minutes. Allow to cool for a few minutes.
-Pour the filling into the prepared pie pan and then cover with the other circle of pie crust. Use your fingers to go around the edge of the pie and pinch the two crusts together. Be sure to cut a few slits into the top of the pie before baking.
-Place the pie in the oven and bake for about 30 minutes, or until the crust turns golden brown. Allow to cool completely before eating.
