Vegan Pot Pies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pot pies filled with roasted vegetables, white beans, and herbs in a creamy sauce under flaky pie crust. Hearty and satisfying, they're a meatless main that pleases everyone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 sheets pie crusts (refrigerated, prepared)
- 1 Onion (Peeled and chopped)
- 1 Jalapeno Pepper (seeded and minced)
- 4 Carrots (chopped)
- 3 cups Mushrooms (washed)
- 1 cup Peas (fresh or frozen)
- 1 cup Corn Kernels (fresh or frozen)
- 2 cloves Garlic (peeled and minced)
- 1 tbsp Thyme leaves (chopped)
- 2 tbsp Rosemary Leaves (chopped)
- 45 oz Cannellini Beans (drained and rinsed)
- 2 tbsp Flour
- 6 cups Vegetable Broth
- 1 cup Almond Milk
- Salt and Pepper (to taste)
- Olive Oil
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 2247mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1422mg
- Calcium
- 391mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.