Vegan Pot Pie

This Vegan Pot Pie is a comforting and hearty dish, filled with a medley of vegetables and a creamy sauce wrapped in a flaky crust. Perfect for a cozy dinner, it brings warmth and satisfaction to any meal.

Ingredients

• 1 tablespoon olive oil
• 1 small onion - diced
• 1 carrot - diced
• 1 celery stalk - diced
• 2 cloves garlic - minced
• 200 grams mushrooms - sliced
• 100 grams frozen peas
• 1 medium potato - diced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust
• 1 tablespoon plant-based milk

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms are tender.
4. Stir in the diced potato, flour, vegetable broth, soy sauce, thyme, rosemary, black pepper, and salt. Bring the mixture to a boil, then reduce heat and let simmer for 10-15 minutes, or until the potato is tender.
5. Remove the skillet from heat and fold in the frozen peas. Allow the filling to cool slightly.
6. Roll out the vegan pie crust and place it in a small pie dish. Pour the vegetable filling into the crust.
7. Cover with another layer of pie crust, sealing the edges and making a few slits on top for steam to escape.
8. Brush the top with plant-based milk for a golden finish.
9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
10. Let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Low in cholesterol, making it heart-healthy.

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