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    You are in: Home / Recipes / Vegetable Pot Pie (Vegan) Recipe
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    Vegetable Pot Pie (Vegan)

    Vegetable Pot Pie (Vegan). Photo by Enjolinfam

    1/1 Photo of Vegetable Pot Pie (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    50 mins

    30 mins

    Enjolinfam's Note:

    Good vegan holiday or potluck dish. My favorite recipe from my friends the Farley's. I would always request this dish when we would get together and I'm so happy to have the recipe! Always got rave reviews at potlucks we'd attend when my friends brought this dish. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    • 473.18 ml potatoes, diced small
    • 354.88 ml carrots, diced small
    • 1 small onion, chopped
    • 453.59 g frozen peas (can use green beans instead if you prefer)
    • 236.59 ml seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 236.59 ml textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)

    Cream Sauce

    • 29.58 ml flour
    • 29.58 ml oil
    • 473.18 ml soymilk
    • 9.85 ml vegetable stock

    Pie Crust

    Directions:

    1. 1
      Steam potatoes, carrots, and onion until tender.
    2. 2
      Add vegetable protein and peas. Mix lightly.
    3. 3
      Place this mixture in a casserole dish and set aside.
    4. 4
      Combine Cream Sauce ingredients in a bowl.
    5. 5
      Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
    6. 6
      Pour Cream Sauce over vegetables in casserole dish.
    7. 7
      Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
    8. 8
      Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
    9. 9
      Roll out between two sheets of wax paper.
    10. 10
      Cover vegetables and cream sauce in casserole dish with pie crust.
    11. 11
      Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on December 04, 2010

      55

      This was excellent! I loved the flavors! The crust is enough for a top and a bottom. So as written it makes a thick top crust (nothing wrong with that, just be aware). However, I think 1/2 c of oil is too much, I'm going to cut it down to 1/4 next time and see how that goes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2008

      55

      really great! i made 2 so i could have something to take home for thanksgiving and be able to enjoy the meal. i'm eating the first one now and expect it might be gone before thanksgiving! thanks so much! *i accidentally left out the TVP but it was still great. also on one of them i put down a layer of crust at the bottom to really give it that pie effect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2008

      55

      I made this for my vegetarian stepdaughters and partners. They really enjoyed it and I have had requests to make more.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Pot Pie (Vegan)

    Serving Size: 1 (248 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 380.0
     
    Calories from Fat 170
    44%
    Total Fat 18.9 g
    29%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 405.8 mg
    16%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 6.9 g
    27%
    Sugars 4.8 g
    19%
    Protein 10.5 g
    21%

    The following items or measurements are not included:

    seitan

    vegetable stock

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