Vegan Pot Pie recipe
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Ingredients
- ¼ cup olive oil 1 (16 ounce) package sliced fresh mushrooms 2 medium zucchini, coarsely chopped 2 medium yellow squash, coarsely chopped 1 medium red bell pepper, chopped 4 medium green onions, white and light green parts only, thinly sliced 4 cloves garlic, minced 1 (15.5 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes, undrained 1 (11 ounce) can seasoned salt and ground black pepper to taste ¼ cup cool water 2 tablespoons cornstarch 2 (9 inch) 10 ounces vegan shredded Cheddar-style cheese (such as Daiya®)
Nutrition Info
- 342.6 caloriescarbohydrate: 31.8 gcholesterol: : -fat: 18.5 gfiber: 6.1 gprotein: 12.2 gsaturatedFat: 3.2 gservingSize: -sodium: 652.9 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pot Pie
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, zucchini, yellow squash, bell pepper, green onions, and garlic, saute until vegetable soften and mushrooms begin to shrink, 8 to 10 minutes. Add black beans, tomatoes, corn, seasoned salt, and pepper, mix gently and cook until heated through and bubbling, about 5 minutes.
Mix cool water and cornstarch together in a small separate container, stir into the hot mixture and allow to thicken, about 2 minutes. Remove from the heat.
Place bottom pie crusts into two 9-inch pie pans and spread vegan cheese over top. Spoon hot vegetable mixture into the pie plates. Moisten the crust edge with water and cover with the top pie crusts. Trim or fold over excess crust, and flute the edges to seal. Cut small slits in the top crusts to allow steam to escape during baking.
Place pies on the center rack of the preheated oven and bake until crust is golden brown, about 40 minutes. Remove from the oven and allow to cool on a wire rack for about 10 minutes before cutting and serving.