Classic Vegan Pot Pie
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Connoisseurus Veg · by Alissa★ 5.0 (16)

Classic Vegan Pot Pie

NUTRITION · PER SERVING120M COOK
CAL 14%·PRO 54%
CARBS 21G31% OF CAL
4G FIBER4G SUGAR13G OTHER
FAT 8G28% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan pot pie with seitan and vegetables in a savory herbed broth, baked under a flaky pastry crust. Warming and substantial, it satisfies the same comfort-food craving as the traditional version.

mainamericancasseroletofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons olive oil, (divided)
  • 10 ounces cremini or button mushrooms, (cleaned and sliced)
  • 1 medium onion, (diced)
  • 1 cups diced carrots, (about 2 medium carrots)
  • 1 cups diced celery, (about 2 medium stalks)
  • 8 ounces seitan, ( cut into 1/2 inch pieces (half a batch if using my seitan recipe))
  • 3 garlic cloves, (minced)
  • 1/2 cup all-purpose flour ((or whole wheat flour))
  • 1/2 cup dry white wine ((Note 1))
  • 1 1/2 cups vegetable broth
  • 1 cup unsweetened soy or almond milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon finely chopped fresh rosemary ((Note 2))
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon rubbed sage
  • 1 cup frozen peas, (thawed)
  • Salt and black pepper, (to taste)
  • 2 pie crusts ((Notes 3 and 4))
PREP
40M
SODIUM
468MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.