Nora Cooks · by Nora★ 4.9 (144)
Vegan Pot Pie
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 7%
CARBS 18G58% OF CAL
3G FIBER2G SUGAR13G OTHER
FAT 4G31% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan comfort food with a pie crust and creamy filling of vegetables and potato. Made vegan with store-bought crust for convenience or made ahead from scratch.
mainamericancasserole🍳 skillet🔥 ovendairy freevegan
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Nutrition & ingredients
Ingredients
serves 8- Double Recipe Easy Vegan Pie Crust
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 large russet potato, chopped into small chunks
- 8 ounces vegan "chicken" or baked tofu, cut into chunks, optional
- 1/2 teaspoon salt, or to taste
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 7%
CARBS 18G58% OF CAL
3G FIBER2G SUGAR13G OTHER
FAT 4G31% OF CAL
1G SAT4G UNSAT
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
- 45m
- Sodium
- 355mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.