Without a doubt, these Vegan Pot Pies are the perfect combination of comfort and nourishment! In addition, they are completely plant-based and full of flavor. First, they are made with a flaky, golden crust; then, they are filled with a rich, creamy, and savory vegetable filling. Finally, they are baked to perfection for a warm and satisfying meal., golden crust and filled with a rich, creamy, and savory vegetable filling, this plant-based twist on a classic dish will warm you up from the inside out. Packed with hearty ingredients like carrots, peas, mushrooms, and potatoes, not only are these pot pies full of flavor, but also they are completely dairy- and meat-free. As a result, they make a delicious and wholesome plant-based meal.
Whether you’re planning a cozy dinner, meal prepping, or even hosting a special gathering, these pot pies offer a satisfying and wholesome experience in every bite. Moreover, their rich flavor and flaky crust make them a crowd-pleaser. As a bonus, they are completely plant-based and easy to prepare!Whether you’re fully vegan or simply looking for a delicious meatless meal, this recipe is sure to become a favorite. For a balanced meal, pair them with a fresh side salad. Otherwise, you can simply enjoy them on their own for the ultimate comfort food experience.
Ingredients:
For the Crust:
cups all-purpose flour 2 ½
salt 1 tsp
vegan butter (cold, cubed) ½ cup
cold water ½ cup
For the Filling:
olive oil 1 tbsp
onion, diced ½
garlic, minced 2 cloves
mushrooms, chopped 1 cup
carrot, diced 1 medium
peas ½ cup
corn ½ cup
potatoes, diced ½ cup
all-purpose flour (for thickening) 2 tbsp
vegetable broth 1 ½ cups
unsweetened almond milk ½ cup
thyme ½ tsp
black pepper ½ tsp
salt ½ tsp
Instructions:
1. Make the Crust
1. First, in a bowl, whisk flour and salt.
2. Cut in vegan butter using a fork or pastry cutter until the mixture is crumbly.
3. Gradually add cold water, mixing until a dough forms.
4. After mixing, wrap the dough and then chill for 30 minutes.
2. Cook the Filling
1. To begin, heat olive oil in a skillet over medium heat.
2. Next, sauté onions and garlic for 2 minutes.
3. Then, add mushrooms, carrots, peas, corn, and potatoes. Cook for 5 minutes.
4. Stir in flour, then gradually pour in vegetable broth and almond milk, stirring until thickened.
5. After that, season with thyme, salt, and pepper. Then, remove from heat and let cool slightly.
3. Assemble & Bake
1. Meanwhile, preheat oven to 375°F (190°C)..
2. Next, roll out half the dough and press it into small ramekins or a pie dish.
3. Then, fill with the vegetable mixture.
4. After that, roll out the remaining dough and place it over the filling, carefully sealing the edges.
5. Cut small slits on top and bake for 30-35 minutes, until golden brown.
Nutrition Per Serving (1 Mini Pot Pie, Makes 4):
Calories: 350
Fat: 15g
Protein: 6g
Carbs: 45g
Fiber: 5g
English