Vegetarian/Vegan Pot Pie

Vegetarian/Vegan Pot Pie

This filling vegan pot pie recipe uses a chicken substitute and plenty of vegetables to make a satisfying meal wrapped in a pie crust.

Preparation Time
20 mins
Cooking Time
48 mins
Total Time
1 hr 8 mins
Calories
375 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
Step 2
Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
Step 3
Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
Step 4
Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
Step 5
Bake in the preheated oven until crust is lightly browned, about 20 minutes.

Ingredients

  • 1 tablespoon all-purpose flour
  • 3 potatoes, peeled and cubed
  • 3 carrots, chopped
  • 1 small head broccoli, chopped
  • 1 (15 ounce) package pastry for a double-crust 9-inch pie
  • 1 cube vegetable bouillon (such as Telma®)

Categories

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