Food Faith Fitness · by Amelia Mapstone★ 4.0 (3)
Vegetarian Pot Pie
NUTRITION · PER SERVING95M COOK
CAL 10%·PRO 11%
CARBS 31G60% OF CAL
5G FIBER21G OTHER4G TOTAL SUGAR
FAT 8G34% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegetarian pot pie filled with tender vegetables and mushrooms in a savory sauce, topped with a flaky crust. A satisfying plant-based main course.
mainamericancasserole🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 small new potatoes (cut into 1/2-inch pieces)
- 2 medium carrots (diced)
- 3 tablespoons extra-virgin olive oil
- 1 medium onion (chopped)
- 3 celery stalks (diced)
- 8 ounces mushrooms (sliced)
- 4 garlic cloves (minced)
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1/3 cup all-purpose flour
- 1 1/3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1/4 cup chopped fresh parsley
- 2 pie crusts (use whole wheat if available)
At a glance
PER SERVING · TIME 95M
CAL 10%·PRO 11%
CARBS 31G60% OF CAL
5G FIBER21G OTHER4G TOTAL SUGAR
FAT 8G34% OF CAL
1G SAT7G 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
- 1h 15m
- Sodium
- 354mg
- 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
- 731mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.