Description
A delightful and hearty vegan pot pie perfect for Thanksgiving, filled with seasonal vegetables and a rich, savory gravy.
Ingredients
Scale
- 1 pre-made vegan pie crust
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup almond milk
- 2 tablespoons olive oil
- 2 tablespoons flour (or cornstarch for gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add mixed vegetables and diced potatoes, cooking for about 5 minutes.
- Sprinkle flour over the vegetables and stir to combine.
- Gradually add vegetable broth and almond milk, stirring until the mixture thickens.
- Season with thyme, rosemary, salt, and pepper.
- Pour the vegetable mixture into the pie crust and cover with another layer of crust or leave open-faced.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- For a gluten-free option, use a gluten-free pie crust and cornstarch.
- This pot pie can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan Thanksgiving, Pot Pie, Holiday Recipe, Vegan Comfort Food