Name: Vegan Veggie Pot Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; Butternut squash, peeled and cut into 1/2-inch cubes - ½; Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste - 3; Olive oil - 4 tablespoons; Sweet onion, diced - ½ large; Garlic, minced, or more to taste - 3 cloves; All-purpose flour - 5 tablespoons; Vegetable broth - 1 (32 fluid ounce) container; Vegan Worcestershire sauce - 2 tablespoons; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - 1 teaspoon; Dried oregano - 1 teaspoon; Ground thyme - 1 teaspoon; Water - ¾ cup; Frozen mixed vegetables - 1 (10 ounce) package; Vegan pie crust - 1

Ingredients for - Vegan Veggie Pot Pie

1. Cooking spray

2. Butternut squash, peeled and cut into 1/2-inch cubes ½

3. Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste 3

4. Olive oil 4 tablespoons

5. Sweet onion, diced ½ large

6. Garlic, minced, or more to taste 3 cloves

7. All-purpose flour 5 tablespoons

8. Vegetable broth 1 (32 fluid ounce) container

9. Vegan Worcestershire sauce 2 tablespoons

10. Salt, or more to taste 1 teaspoon

11. Ground black pepper, or more to taste 1 teaspoon

12. Dried oregano 1 teaspoon

13. Ground thyme 1 teaspoon

14. Water ¾ cup

15. Frozen mixed vegetables 1 (10 ounce) package

16. Vegan pie crust 1

How to cook deliciously - Vegan Veggie Pot Pie

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.

2 . Stage

Place squash and potatoes on the prepared baking sheet.

3 . Stage

Bake in the preheated oven for 15 minutes. Set aside.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.