Vegan Pot Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 2 sweet potatoes
- 1 cup butternut squash, cubed
- 1 cup green beans
- 1 cup corn
- 1 cup carrot, diced
- 4 portabella mushrooms, diced
- 1 leek
- 3 tablespoons flour
- 1 teaspoon cornstarch
- 1 teaspoon sea salt
- 2 teaspoons pepper
- 2 tablespoons olive oil
- 1 1⁄2 cups vegetable broth
- 1⁄2 cup soymilk
directions
- Slice the sweet potatoes into thin round slices, and par-boil for four minutes.
- Strain, toss with olive oil and a bit of black pepper and set aside.
- Saute the mushrooms and leeks.
- Add the rest of the vegetables, and simmer to bring out flavour. Some people like to roast the butternut squash slightly.
- In another pot, bring veggie broth and soymilk just to a boil. Slowly stir in flour and cornstarch, reduce heat, and continue to whisk until the mixture is thick. Add salt and pepper to taste. Sometimes I also like to add nutritional yeast.
- Mix sauce with veggies, and pour into pie dish.
- Cover with sliced sweet potatoes, overlapping slightly in a decorative fashion.
- Cover with tinfoil, bake for 40 minutes at 350 degrees.
- Remove tinfoil, bake for 20 more minutes so potatoes will brown.
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RECIPE SUBMITTED BY
I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.