Vegan Veggie Pot Pie

13 INGREDIENTS • 7 STEPS • 45MINS

Vegan Veggie Pot Pie

Recipe

4.8

4 ratings

Thick and creamy homemade vegan pot pie filling with a flaky, golden puff pastry topping!

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Vegan Veggie Pot Pie

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Thick and creamy homemade vegan pot pie filling with a flaky, golden puff pastry topping!

Wholly Deliciousness!

Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

45MINS

Total Time

$0.91

Cost Per Serving

Ingredients

Servings

6

us / metric

1 sheet

Vegan Puff Pastry, thawed

3

Red Potatoes, chopped

3 cups

Almond Milk

1/2 cup

All-Purpose Flour

4 Tbsp

Buttery Spread

1 cup

Brown Mushrooms, chopped

1 cup

Carrot, chopped

1 cup

Frozen Corn Kernels

1 cup

Frozen Green Peas

2 Tbsp

1 tsp

Greek Seasoning

1/2 tsp

to taste

optional

Nutrition Per Serving

VIEW ALL

Calories

431

Fat

23.6 g

Protein

8.1 g

Carbs

48.5 g

Love This Recipe?

Vegan Veggie Pot Pie

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Wholly Deliciousness!

Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.

Cooking Instructions

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step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

In a large pan or extra large 12-inch oven-safe skillet, whisk Almond Milk (3 cups), All-Purpose Flour (1/2 cup), and Buttery Spread (4 Tbsp) on medium-high until smooth.

step 2 In a large pan or extra large 12-inch oven-safe skillet, whisk Almond Milk (3 cups), All-Purpose Flour (1/2 cup), and Buttery Spread (4 Tbsp) on medium-high until smooth.

step 3

Reduce heat to medium and stir frequently to avoid flour sticking to the bottom of the pan. Do not cover! This creates steam and makes the soup runny.

step 4

Add Soy Sauce (2 Tbsp), Greek Seasoning (1 tsp), Salt (1/2 tsp), Dried Parsley (to taste), Red Potatoes (3), Brown Mushrooms (1 cup), Carrot (1 cup), Frozen Corn Kernels (1 cup), and Frozen Green Peas (1 cup). Cook, stirring frequently, for 10-15 minutes or until thick.

step 4 Add Soy Sauce (2 Tbsp), Greek Seasoning (1 tsp), Salt (1/2 tsp), Dried Parsley (to taste), Red Potatoes (3), Brown Mushrooms (1 cup), Carrot (1 cup), Frozen Corn Kernels (1 cup), and Frozen Green Peas (1 cup). Cook, stirring frequently, for 10-15 minutes or until thick.

step 5

If using oven-safe skillet, top mixture with Vegan Puff Pastry (1 sheet) and cut 3 slits in center or transfer mixture to oven-safe baking dish, top with puff pastry and cut 3 slits in center.

step 6

Bake for 22-25 minutes, or until golden. If your pot pie pan is full to the very top, place it on a baking sheet while baking to avoid a bubbling-over mess that could be hazardous!

step 6 Bake for 22-25 minutes, or until golden. If your pot pie pan is full to the very top, place it on a baking sheet while baking to avoid a bubbling-over mess that could be hazardous!

step 7

Enjoy!

step 7 Enjoy!

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