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14Ingredients
75Minutes
830Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup carrots (chopped)
- 1 potato (peeled and cubed)
- 1/2 cup celery (chopped)
- 1 cup frozen peas
- 1/3 cup Earth Balance (or other vegan margarine)
- 1/3 cup onion
- 2 cloves garlic (pressed)
- 1/3 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. celery seed
- 1 3/4 cups vegetable broth
- 2/3 cup almond milk (unsweetened plain)
- 2 unbaked pie crusts
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat470 |
% DAILY VALUE |
Total Fat52g80% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol |
Sodium1290mg54% |
Potassium400mg11% |
Protein12g |
Calories from Fat470 |
% DAILY VALUE |
Total Carbohydrate78g26% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A90% |
Vitamin C25% |
Calcium6% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(17)
Nick 2 years ago
This is a great recipe that I’ve made a few times now. It’s very easy but I usually make it a bit more complex. I make my own pie crusts and I season it a lot more than it calls for. I go crazy with the garlic as well by usually doing 5-6 cloves. Here’s a list of the seasonings I use:
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp herbs de Provence
1/4 tsp marjoram leaves
1/4 tsp rubbed sage
Julia Bennett 2 years ago
A very good start to any veggie pot pie. I added more spices - rosemary, thyme & paprika. Also mushrooms were a very satisfying addition
Megan Nichols 3 years ago
Turned out fantastic, just needed a little more salt and pepper for my taste.
Peyton B 3 years ago
Incredible recipe! I did change up the seasonings a bit to match my taste (cut the celery salt, added nutritional yeast and Turkish pepper). Overall the consistency was perfect and everyone loved it.
Herbst 4 years ago
I normally do not follow recipes to a “T.” This one I did just because I felt like it I gotta day, the gravy came out amazing! My son thought it was chicken pot pit, when in reality it was 100% vegan. This was simple to make and tasted fabulous
Chef Mommy 6 years ago
My family loved it. I couldn’t find a vegan or vegetarian pie crust ready made and I didn’t have time to make one, so I used puff pastry. I made the stove top part and then tasted it before sticking it in the oven. I decided to increase the seasoning at that point. My husband felt I may have over seasoned a bit. I also realized that mine was too saucy since I didn’t have a bottom crust, so I added some canned mushrooms to help the sauce issue. Over all it was delicious.
jessica saigh 6 years ago
It was delicious. I didn’t add the almond milk, and it was still very tasty.
Danielle H. 6 years ago
Delicious! I left out the celery but added corn, used my own seitan, dairy milk and butter, and added 1/4 tsp each onion and garlic powder. I usually make enough filling for two pies by doubling the veggies, which is great because they are gone by the time they come out of the oven!
Nicole-Grace K. 7 years ago
I used a can of brocolli cheddar and milk instead of the broth since I'm not a vegan. I also added fennel to the garlic and onion. Delicious
Ken 7 years ago
Very tasty! A new family favorite. we substituted rice milk for almond milk. super easy to make. We will be makong this many more times.
Rosangelica M. 8 years ago
I followed this recipe and it came out so amazing! Only thing I did different was I used regular milk and use a quarter less of flour. It was so flavorful. I definitely see myself making it again. My boyfriend who isn't a fan of vegetables even loved it.