Zutaten für Vegan Vegetable Pot Pie
- All Purpose White Flour
- Wheat Flour
- Salt to taste
- Dried Basil
- Dried Oregano
- 2 tablespoons olive oil
- Warm Water
- 2 cups vegetable broth
- Frozen Mixed Vegetables
- Frozen Corn
- Garlic Powder
- Black Pepper
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Zubereitung von Vegan Vegetable Pot Pie
- Preheat oven to 375°F (190°C).
- Prepare the vegetable filling: Heat olive oil in a large pot over medium heat. Add onion and carrots and cook until softened, about 5-7 minutes. Stir in garlic, celery, and potatoes. Cook for another 5 minutes.
- Add vegetable broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Stir in the peas, corn, and nutritional yeast. Taste and adjust seasoning as needed.
- While the filling simmers, prepare the pie crust. (Instructions for making vegan pie crust or using store-bought would go here).
- Pour the vegetable filling into the pie crust.
- Top with the remaining pie crust and crimp the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving. Enjoy with your favorite side, perhaps our suggested 'slop'!
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
0g
Fat
5g
Carbs
18g
