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Vegetarian/Vegan Pot Pie

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

1 h 8 m servings 375 cals
Original recipe yields 8 servings (1 8-inch pie)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
  2. 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.
  3. Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
  4. 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.
  5. Bake in the preheated oven until crust is lightly browned, about 20 minutes.

Nutrition Facts


Per Serving: 375 calories; 19.1 g fat; 40.9 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 428 mg sodium. Full nutrition

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