Well Plated · by Erin Clarke★ 5.0 (35)

Vegetarian Pot Pie

Name: Vegetarian Pot Pie
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 4, 4 servings
Cuisine: american
Ingredients: 3 tablespoons unsalted butter; 10 ounces cremini baby bella mushrooms; 2 medium stalks celery (diced (about a slightly heaping 1/2 cup)); 1 ½ teaspoons garlic powder; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ cup all-purpose flour (swap 1:1 gluten free flour to make GF); 2 cups unsweetened almond milk or milk of choice; 1 (15-ounce) can reduced sodium white beans (rinsed and drained (or 1 ½ cups cooked white beans)); 1 (12-ounce) bag mixed peas and carrots (or mixed frozen vegetables of choice (no need to thaw)); ½ cup frozen pearl onions (no need to thaw); 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme); 1 tablespoon balsamic vinegar; 1 prepared pie crust; 1 egg (lightly beaten with 1 tablespoon water to create an egg wash)

NUTRITION · PER SERVING60M COOK

CAL 17%·PRO 31%

CARBS 41G48% OF CAL

12G FIBER22G OTHER8G TOTAL SUGAR

FAT 15G38% OF CAL

6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cozy vegetarian pot pie with a creamy filling of white beans, mushrooms, carrots, and peas under a flaky crust. Hearty and satisfying.

mainamericancasserolebeansveganvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

3 tablespoons unsalted butter
10 ounces cremini baby bella mushrooms
2 medium stalks celery (diced (about a slightly heaping 1/2 cup))
1 ½ teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup all-purpose flour (swap 1:1 gluten free flour to make GF)
2 cups unsweetened almond milk or milk of choice
1 (15-ounce) can reduced sodium white beans (rinsed and drained (or 1 ½ cups cooked white beans))
1 (12-ounce) bag mixed peas and carrots (or mixed frozen vegetables of choice (no need to thaw))
½ cup frozen pearl onions (no need to thaw)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon balsamic vinegar
1 prepared pie crust
1 egg (lightly beaten with 1 tablespoon water to create an egg wash)

At a glance

PER SERVING · TIME 60M

CAL 17%·PRO 31%

CARBS 41G48% OF CAL

12G FIBER22G OTHER8G TOTAL SUGAR

FAT 15G38% OF CAL

6G SAT8G 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: 10m
Cook: 45m
Sodium: 529mg
Total sugar: 8g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1076mg
Calcium: 340mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 529MG
ESTIMATE: COMPLETE

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

Vegetarian Pot Pie

Nutrition & ingredients

Ingredients

At a glance