Totally delicious vegan veggie pot pie that my omnivore husband gobbled most of in one meal!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pie Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.

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  • Mix 3 cups flour, olive oil, ice water, and salt in a bowl until a dough forms. Place half of dough in the prepared pie pan, pressing down to form the bottom crust. Roll out the remaining dough in a circle wide enough to cover the pie pan.

  • Melt margarine in a small saucepan over medium heat. Stir in 3/4 cup flour to form a thick paste. Season with garlic powder, cayenne pepper, salt, and black pepper. Add soy milk and stir until combined with the paste. Bring to a boil; remove from heat and stir in mixed vegetables.

  • Pour vegetable mixture into the pie pan. Top with reserved pie crust.

  • Bake in the preheated oven until pie crust is golden brown, 30 to 60 minutes.

Nutrition Facts

539 calories; protein 9.5g; carbohydrates 55.5g; fat 31.4g; sodium 402.3mg. Full Nutrition
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