The Tastiest Veggie Pot Pie Recipe | Yummly

The Tastiest Veggie Pot Pie

WHAT THE HECK DO I EAT NOW(14)
Beth Stannard: "Yummy! I was impressed by the overall taste and e…" Read More
14Ingredients
75Minutes
760Calories

Ingredients

US|METRIC
  • 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 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon 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

    760Calories
    Sodium51% DV1220mg
    Fat69% DV45g
    Protein24% DV12g
    Carbs26% DV78g
    Fiber28% DV7g
    Calories760Calories from Fat410
    % DAILY VALUE
    Total Fat45g69%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol
    Sodium1220mg51%
    Potassium410mg12%
    Protein12g24%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A80%
    Vitamin C25%
    Calcium8%
    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.

    Reviews(14)

    Beth Stannard 2 months ago
    Yummy! I was impressed by the overall taste and ease.
    Herbst 4 months 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
    Brooke Baum a year ago
    Best veggie pot pie I’ve made!
    Chef Mommy 2 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.
    Ciara 2 years ago
    very tasty! my husband loves it!
    Melissa Youngpeter 2 years ago
    Great flavor but I’d cut the flour in half.
    Homer 2 years ago
    Turned out well. I subbed corn for the celery. Next time I make this I’ll add more salt. Very filling.
    Emily Amstrong 2 years ago
    Awesome! I added mushrooms and used a mushroom broth, as well. Loved it.
    jessica saigh 2 years ago
    It was delicious. I didn’t add the almond milk, and it was still very tasty.
    Danielle H. 2 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!
    Jessie 2 years ago
    Amazing! Everyone loved it and I didn’t change anything. Great for everyone to eat.
    Nicole-Grace K. 3 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 3 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. 4 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.

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