Vegan Veggie Pot Pie recipe
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Ingredients
- cooking spray ½ butternut squash, peeled and cut into 1/2-inch cubes 3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste 4 tablespoons olive oil ½ large sweet onion, diced 3 cloves garlic, minced, or more to taste 5 tablespoons all-purpose flour 1 (32 fluid ounce) container vegetable broth 2 tablespoons vegan Worcestershire sauce 1 teaspoon salt, or more to taste 1 teaspoon ground black pepper, or more to taste 1 teaspoon dried oregano 1 teaspoon ground thyme ¾ cup water 1 (10 ounce) package frozen mixed vegetables 1 vegan pie crust
Nutrition Info
- 304.5 caloriescarbohydrate: 39.4 gcholesterol: : -fat: 14.9 gfiber: 5.3 gprotein: 5.4 gsaturatedFat: 2.9 gservingSize: -sodium: 702.9 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Veggie Pot Pie
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
Place squash and potatoes on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Set aside.
Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic, saute until onion is translucent, about 7 minutes. Add flour, mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water, reduce heat to a simmer. Add the baked squash and potatoes, cook over medium heat until fork-tender, about 10 minutes.
Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top, make a few cuts in the dough to allow steam to escape.
Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.