Vegetable Pot Pie (Vegan)

Recipe by Enjolinfam
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 2
    cups potatoes, diced small
  • 1 12
    cups carrots, diced small
  • 12
    small onion, chopped
  • 16
    ounces frozen peas (can use green beans instead if you prefer)
  • 1
    cup seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 1 cup textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)
  • Cream Sauce
  • 2
    tablespoons flour
  • 2
    tablespoons oil
  • 2
    cups soymilk
  • 2
    teaspoons vegetable stock
  • Pie Crust
  • 1
    teaspoon salt
  • 12
    cup oil
  • 12
    cup water
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DIRECTIONS

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