Vegan Veggie Pot Pie The Best Recipes

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Vegan Veggie Pot Pie

"I was craving pot pie one day, so I threw this vegan version together with what I had on hand. It came out more wonderful than I could have imagined and it's even better the second day. I am not a big fan of complicated recipes, so I tried to keep it as simple as possible. I used a bag of organic frozen veggies to cut down on the work (corn, peas, carrots, green beans)."

Ingredients :

• cooking spray
• 1/2 butternut squash, peeled and cut into 1/2-inch cubes
• 3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste
• 4 tablespoons olive oil
• 1/2 large sweet onion, diced
• 3 cloves garlic, minced, or more to taste
• 5 tablespoons all-purpose flour
• 1 (32 fluid ounce) container vegetable broth
• 2 tablespoons vegan Worcestershire sauce
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground thyme
• 3/4 cup water
• 1 (10 ounce) package frozen mixed vegetables
• 1 vegan pie crust

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

Notes :

• Make sure to use a pie crust made with vegetable shortening.
• Fresh vegetables would probably work even better. Just make sure they are cooked thoroughly before incorporating into the pie.
• I made one 8-inch pie and an additional 2 individual pies with this recipe (to freeze later).

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