This vegan pot pie is hearty and creamy, and it's the best thing to eat on a cold night in.
Ingredients: 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 3 cups vegetable broth. 1 cup unsweetened almond milk. 1 cup frozen peas. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 vegan pie crust, store-bought or homemade.
Instructions: Warm the oven up to 190C 375F. Put onions, garlic, carrots, and celery in a large pot and cook them until they get soft. Add the flour and cook for one to two minutes. Slowly add the almond milk and vegetable broth, stirring all the time until the mixture gets thick. Salt and pepper should be added along with the potatoes and peas. Simmer for about 10 to 15 minutes, or until the potatoes are soft. Use a pie dish to put the filling in. Fold the edges of the vegan pie crust together to seal it. Make a few holes in the crust to let air flow. Put it in the oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool down for a while before you serve it. Have fun!
Prep Time: 20 minutes
Cook Time: 45 minutes
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