Are you ready to indulge in a hearty, comforting dish that’s not only delicious but also completely plant-based? This Vegan Veggie Pot Pie is the ultimate solution for those cozy nights when you crave something warm and satisfying! Packed with vibrant mixed vegetables and enveloped in a flaky, golden crust, this pot pie is sure to impress even the most devoted meat-lovers. With just 65 minutes from prep to plate, you'll wonder why you haven't made this culinary masterpiece sooner. Dive into this recipe and discover the secret to creating a wholesome meal that’s bursting with flavor and goodness!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pre-made vegan pie crust
- 2 cups mixed vegetables (carrots, peas, potatoes)
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) to ensure it's ready for baking the pot pie.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the mixed vegetables (carrots, peas, and potatoes) and cook for another 5-7 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and add the thyme, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Once the vegetable mixture has thickened slightly, remove it from the heat and let it cool for a few minutes.
- While the filling cools, roll out the pre-made vegan pie crust and fit it into a 9-inch pie dish, ensuring the edges hang over the sides.
- Pour the vegetable filling into the prepared pie crust, spreading it evenly.
- Carefully fold the overhanging edges of the pie crust over the filling, crimping them together to seal the pie. You can also use a fork to create decorative edges.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.
- Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set slightly.
- Serve warm, and enjoy your delicious vegan veggie pot pie!
Tips
- Prep Ahead: To save time, chop your vegetables and sauté the filling a day in advance. Just store it in the fridge and assemble the pot pie when you're ready to bake.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand! Broccoli, corn, or even mushrooms can add a delightful twist to the filling.
- Thicken It Up: If you prefer a thicker filling, you can add a tablespoon of cornstarch mixed with a bit of water to the vegetable broth before simmering.
- Add Extra Flavor: Experiment with herbs and spices! A pinch of rosemary or a dash of nutritional yeast can elevate the flavor profile of your pot pie.
- Check for Doneness: Keep an eye on the crust while baking. If it starts to brown too quickly, cover the edges with foil to prevent burning while the filling finishes cooking.
- Let It Rest: Allow the pot pie to cool for about 10 minutes before slicing. This helps the filling set and makes serving easier!
- Serve with a Side: Pair your pot pie with a fresh salad or some roasted veggies for a complete and satisfying meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
