#vegetable pot pie

[deliciously-vegan]

Indian-Inspired Vegetable Pie

1/4 cup vegan butter 1 onion, peeled and chopped 1 tsp garlic paste 1/2 tsp ginger paste 1/2 tsp turmeric paste 1/2 tsp mustard seed 2 cups chopped (peeled) sweet potatoes 2 cups chopped cauliflower 1/4 cup AP flour 1 cup water 1 cup unsweetened soy milk (or other non-dairy milk) 2 tsp vegetable bouillon powder 1 tbsp curry powder 1 tsp cumin 1 tsp coriander 1/8 tsp cayenne 1 cup frozen green peas 2 tbsp nutritional yeast 1 tbsp cilantro paste 1 tbsp pure maple syrup 1 tsp sea salt 1/4 tsp black pepper two vegan pie crusts Preheat oven to 400 degrees F. Melt butter in a large saucepan over medium-low heat. Saute onion for several minutes. Add the; garlic paste, ginger paste, turmeric paste, and mustard seed and saute for another minute or two. Stir in the sweet potatoes and cauliflower. Saute for another minute or two. Stir in the flour. SLOWLY, stir in the water then the soy milk. Stir in the; vegetable bouillon powder, curry powder, cumin, coriander, and cayenne. Turn heat to high. As soon as mixture comes to a boil, turn to low heat and simmer for 5 minutes, stirring frequently. After 5 minutes, turn heat off. Stir in the; green peas, nutritional yeast, cilantro paste, maple syrup, sea salt, and black pepper. Transfer mixture to one pie crust and spread out evenly. Top with second pie crust and seal the edges. Make a few small slits on top, to allow steam to escape. Bake pie in preheated oven for 40 minutes. Allow to cool for 15 minutes before slicing and serving. Ideal served with chutney. Yields; 6 pieces.

[saturnsorbit]

Vegetable Pot Pie

[onlyvegetarianrecipes]

Submission from: vintagekittycom

Roasted Root Vegetable Pot Pies

Vegan and Vegetarian Recipes!

[crankyveggiegirl]

Vegetable Pot Pie

Ingredients:

2 tbsp of olive oil 1/2 a medium yellow onion (chopped) Tbsp of minced garlic 1/4 cup of all-purpose flour 2 cups of vegetable broth 1/2 cup of plain almond milk 2 cups of frozen vegetables Tbsp of black pepper Tbsp of seasoned salt Tbsp of garlic salt (or powder) Tbsp of Italian seasoning (or oregano) Tsp of onion powder Tsp of ground cumin Box of pie crusts (or scratch-made) Tbsp of melted vegan butter (optional)

To make:

Preheat your oven to 425 degrees. In a large saucepan, heat the oil over medium-high heat. Add in the onions and garlic and cook until soft (about 5-7 minutes). Sprinkle in the flour and slowly whisk in the vegetable broth. Pour in the almond milk, stir, and simmer for about 10 minutes (or until the mixture thickens). Stir in the frozen vegetables  and seasonings and let cook for about 5 minutes. Roll out 1 pie crust over the bottom of a glass pie pan and poke holes in the bottom with a fork. Scoop in the filling and cover with the other pie crust, pinching the edges with your fingers or a fork. Cut a few slits in the top crust and brush with melted vegan butter. Bake for about 10 minutes (or until golden brown). Enjoy.

[deliciously-vegan]

Vegan Vegetable Pot Pie

1/4 cup vegan butter

1 leek, sliced (or a white onion, peeled and chopped) 3 cloves garlic, peeled and minced

2 carrots, peeled and chopped 1 cup small potatoes, chopped 1 cup green beans, chopped

1/4 cup whole-grain flour

1 cup water 1 cup unsweetened almond or soy milk

2 tsp vegetable bouillon powder 1/2 tsp thyme 1/2 tsp dried parsley (or sage) 1/2 cup frozen green peas 1/2 cup frozen corn kernels 2 tbsp. nutritional yeast 1 tsp sea salt 1/4 tsp black pepper

2 vegan deep-dish 9-inch pie crusts

Preheat oven to 400 degrees F.

Melt vegan butter in a large saucepan over medium-low heat. Saute leek and garlic for a few minutes. Add the carrots, potatoes and green beans. Saute for another few minutes.

Stir in the flour. SLOWLY, stir in the water and non-dairy milk. Stir in the vegetable bouillon powder, thyme and parsley. Turn heat to high. As soon as mixture comes to a boil, reduce back to low and simmer for 5 minutes. Turn heat off. 

Stir in the; peas, corn kernels, nutritional yeast, sea salt, and black pepper. Taste and adjust seasoning if necessary.

Pour the entire vegetable mixture into one of the pie crusts. Place second pie crust on top. Press down the edges to form a seal.

Place pie on cookie sheet (to catch any potential leaking). Bake in oven for 40 minutes.

Allow to cool for about 15 minutes before serving.

[onlyvegetarianrecipes]

Hearty Vegetable Pot Pie

Vegan and Vegetarian Recipes!

[heartveined]

This recipe yields enough dough to cover the top and bottom of an 11x7 inch dish. For all of your savory pies, perfect.

[whatshouldimakefordinner]

Biscuit & Vegetable Pot Pie (Casserole) - Sally's Baking

This biscuit vegetable pot pie casserole combines a creamy vegetable filling with an easy homemade biscuit topping.