A filling and tasty vegan pot pie. Your meat-eating friends won't know the difference.

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Recipe Summary

prep:
20 mins
cook:
48 mins
total:
1 hr 8 mins
Servings:
8
Yield:
1 8-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.

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  • Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.

  • Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.

  • Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.

  • Bake in the preheated oven until crust is lightly browned, about 20 minutes.

Nutrition Facts

375 calories; protein 10.8g; carbohydrates 40.9g; fat 19.1g; sodium 428.2mg. Full Nutrition
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