Vegan Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tofu and vegetable filling with herbs baked under a golden, flaky pie crust. Comforting and filling, it delivers the cozy warmth of a classic pot pie without animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 unbaked vegan pie crusts (homemade or store-bought)
- 1 1/2 tablespoons olive oil
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 5 tablespoons all-purpose flour
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups vegetable broth
- 1 1/2 cups unsweetened almond milk
- 3 cups frozen mixed vegetables (carrots, corn, green beans, and peas)
- 1 large russet potato (peeled and cut into small chunks)
- Salt and pepper (to taste)
- 8 ounces cooked tofu cubes
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 290mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 155mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.