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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.