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

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®)

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.