Curry Gravy Vegetable Pot Pie [Vegan]

ONE GREEN PLANET(2)
Jackie Domzalski: "I loved it. It was tasty, satisfying, easy to mak…" Read More
14Ingredients
85Minutes
170Calories

Ingredients

US|METRIC
  • 2 celery stalks (diced, about ½ cup)
  • 1 cup carrots (diced)
  • 1 russet potato (medium, peeled and diced)
  • 1 cup frozen peas
  • 1/2 cup vegan butter (substitute, I used Earth Balance Organic Whipped Buttery Spread)
  • 1 onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 1/3 cup flour
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon curry powder
  • 1 3/4 cups vegetable broth (low sodium)
  • 1 cup almond milk
  • pie crust (Store bought, top and bottom, thawed)
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    NutritionView More

    170Calories
    Sodium33% DV800mg
    Fat2% DV1.5g
    Protein12% DV6g
    Carbs10% DV31g
    Fiber16% DV4g
    Calories170Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium800mg33%
    Potassium540mg15%
    Protein6g12%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A120%
    Vitamin C30%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Jackie Domzalski 2 years ago
    I loved it. It was tasty, satisfying, easy to make, and it didn’t have any expensive, hard-to-find, or unfamiliar ingredients.
    Laura G. 3 years ago
    I liked this recipe very much. I added a couple of vegetables like broccoli and sauté mushrooms. Next time when baking I will make sure I have the oven preheated at 375F. The original recipe does not had baking temperature and I miscalculated that and it turned out to be a long waiting, more than an hour at 350 F.

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