Name: Vegan Pot Pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Cuisine: American
Ingredients: 0.25 item carrot; 0.75 item leek; 0.25 item onion; 0.25 clove garlic; 0.25 can peas; 0.25 tbsp butter; 0.25 tbsp flour; 0.25 glass plant-based milk; 0.25 splash plant-based cream; 0.25 tsp oregano; 0.25 tsp salt; 0.25 tsp pepper; 0.5 tart lids homemade pie crust

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Vegan Pot Pie

Vegan Pot Pie

A creamy and delicious vegan pot pie filled with vegetables and a homemade crust.

Source

Ingredients:

0.25
item
carrot
0.75
item
leek
0.25
item
onion
0.25
clove
garlic
0.25
can
peas
0.25
tbsp
butter
0.25
tbsp
flour
0.25
glass
plant-based milk
0.25
splash
plant-based cream
0.25
tsp
oregano
0.25
tsp
salt
0.25
tsp
pepper
0.5
tart lids
homemade pie crust

Preparation Time: 40 minutes

Cooking Time: 60 minutes

Instructions:

Chop the onion and garlic. Cut the leeks into slices and the carrot into small pieces. Sauté these vegetables in 1 tablespoon of butter for 2-3 minutes.
Add the peas, salt, and pepper. Stir until the peas are heated through. Add oregano and sprinkle with flour. Toss over medium heat for approximately 2 minutes.
Warm the plant-based milk in the microwave or in a small pot. Add to the mixture and stir until it forms a creamy sauce. Add a splash of plant-based cream and mix well.
Place one pie crust in an oiled deep baking pan, add the vegetable mixture, and cover with the second pie crust. Make small holes for steam to escape.
Bake at 180°C until the crust is golden brown. Serve and enjoy!

Nutrition	Per Serving 302 g	Per 100g
Energy	282.9 kcal	94 kcal
Protein	8.3 g	2.8 g
Fibre	5.7 g	1.9 g
Salt	0 g	0.0 g
Sugar	5.9 g	2.0 g
Carbohydrates	50.1 g	16.6 g
Fat	7.2 g	2.4 g

Environmental	Per Serving 302 g	Per 100g
CO2	0.1 kg	0.0 kg
Water	1.7 l	0.6 l

0.25
item
carrot
0.75
item
leek
0.25
item
onion
0.25
clove
garlic
0.25
can
peas
0.25
tbsp
butter
0.25
tbsp
flour
0.25
glass
plant-based milk
0.25
splash
plant-based cream
0.25
tsp
oregano
0.25
tsp
salt
0.25
tsp
pepper
0.5
tart lids
homemade pie crust

Chop the onion and garlic. Cut the leeks into slices and the carrot into small pieces. Sauté these vegetables in 1 tablespoon of butter for 2-3 minutes.

Add the peas, salt, and pepper. Stir until the peas are heated through. Add oregano and sprinkle with flour. Toss over medium heat for approximately 2 minutes.

Warm the plant-based milk in the microwave or in a small pot. Add to the mixture and stir until it forms a creamy sauce. Add a splash of plant-based cream and mix well.

Place one pie crust in an oiled deep baking pan, add the vegetable mixture, and cover with the second pie crust. Make small holes for steam to escape.

Bake at 180°C until the crust is golden brown. Serve and enjoy!