Description
A comforting and hearty vegan pot pie filled with seasonal vegetables and a rich gravy, perfect for Thanksgiving.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup green peas
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1 package vegan pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add carrots, potatoes, and peas. Cook for about 5-7 minutes.
- Stir in the flour and cook for another 2 minutes.
- Slowly add vegetable broth, soy sauce, thyme, rosemary, black pepper, and nutritional yeast. Stir until thickened.
- Pour the filling into a pie crust and cover with the top crust, sealing edges.
- Make a few slits on the top crust for steam to escape.
- Bake for 30-35 minutes, or until golden brown.
Notes
- Let the pie cool for 10 minutes before serving.
- For a richer flavor, add a tablespoon of vegan butter to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg