A delightful vegan take on classic pot pie, loaded with fresh spring vegetables and a creamy, herb-infused sauce, all nestled beneath a flaky golden crust.
Ingredients: 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced green peas. 1 cup diced asparagus. 1 cup diced mushrooms. 1/4 cup vegan butter. 1/4 cup all-purpose flour. 2 cups vegetable broth. 1 cup unsweetened almond milk. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1 vegan pie crust store-bought or homemade.
Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up the vegan butter in a big pan over medium-low heat. Add the diced carrots and potatoes and cook for about 5 minutes, or until the vegetables are just barely soft. Add the diced peas, asparagus, and mushrooms and stir them in. Cook for three more minutes. Put the flour on top of the vegetables and mix them around to cover them all. Add the vegetable broth and almond milk slowly while stirring all the time to avoid lumps. Add the rosemary, salt, and pepper that have been dried. For about 5 minutes, simmer the mixture until it gets thicker. Put the vegetable filling in a pie dish that has been greased. Crimp the edges of the vegan pie crust to seal it around the filling. Make a few holes in the top crust to let the steam escape. After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool down a bit before you serve.
Prep Time: 20 minutes
Cook Time: 35 minutes
Campus Comenius