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RECIPE
13 INGREDIENTS7 STEPS45MIN

Vegan Veggie Pot Pie

4.7
3 Ratings
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201 Saved
wholly deliciousness!
so vegan good
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Fulfilled by
Thick and creamy homemade vegan pot pie filling with a flaky, golden puff pastry topping!

45MIN

Total Time
wholly deliciousness!
so vegan good
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1 sheet
Vegan Puff Pastry , thawed
3
Red Potatoes , chopped
3 cups
Almond Milk
1/4 cup
Buttery Spread
1 cup
Brown Mushrooms , chopped
1 cup
Carrots , chopped
2 Tbsp
1 tsp
Greek Seasoning
1/2 tsp
to taste
(optional)
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Nutrition Per Serving
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CALORIES
427
FAT
23.7 g
PROTEIN
8.2 g
CARBS
47.3 g

Directions

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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 cup), All-Purpose Flour (1/2 cup), and Buttery Spread (1/4 cup) 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 tablespoon), Greek Seasoning (1 teaspoon), Salt (1/2 teaspoon), Dried Parsley (to taste), Red Potato (3), Brown Mushrooms (1 cup), Carrot (1 cup), Frozen Corn (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 7
Enjoy!

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Nutrition Per Serving
Calories
427
% Daily Value*
Fat
23.7 g
30%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
47.3 g
17%
Fiber
4.4 g
16%
Sugars
5.3 g
--
Protein
8.2 g
16%
Sodium
872.1 mg
38%
Vitamin D
1.2 µg
6%
Calcium
324.4 mg
25%
Iron
2.9 mg
16%
Potassium
601.6 mg
13%
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