Vegan Pot Pie

Delicious, Creamy, Veggie loaded Vegan Pot Pie.

Ingredients for filling

• Puff pastry or pot pie crust (recipe below)
• Few Potatoes
• Couple Carrots
• 1 Onion yellow
• handful of mushrooms chopped
• 2 cups frozen corn (or canned)
• 1 cup frozen peas
• 2 cups of unsweetened almond milk
• 1/2 cup of flour
• 1tsp thyme
• 1tsp chopped rosemary
• 1tsp oregano
• 2 cups of veggie broth
• Few cloves of garlic
• dash of pepper or red pepper flakes
• optional (1-2tsp lime juice)
• Parsly for garnish

Ingredients for Pie Crust

• 2 cups flour
• 2 tbps almond milk
• 1tbsp sugar or agave
• 1/2 cup vegan buter

If you don’t have a food processor, I use the Cuisinart Food Processor and love it.

Prepare pot pie crust (unless you will use puff pastry.) Put flour and vegan butter in food processor and pulse for a few seconds, then add in agave or sugar, almond milk & blend for few more seconds. Place mixture in greased 13×9 baking pan and press together. Since this will be the bottom of the pot pie mixture it does’t and should’t look perfect 🙂

For pot pie mixture

• Heat oven to 400
• Dice onion, potatoes, carrots, & mushrooms
• Saute about 10 minutes in olive oil and garlic
• Add in 1 cup almond milk, 2 cups of frozen corn, & broth
• Scoop 1/3 of mixture & blend in blender with the 1/2 cup flour
• Then return it to pot and stir together
• Add in peas and rest of almond milk
• Add dash of pepper, thyme, rosemary, oregano, dash of lime juice, & cook another 5 minutes. Salt and pepper to taste.

If using homemade crust, after it has cooked, add pot pie mixture on top and bake for another about 30min or so. If using puff pastry there is no need to cook it first, pour pot pie mix into greased baking sheet and place pastry over it, then bake for about the same time (till the crust turns golden brown.)