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VEGAN ROOT VEGETABLE POT PIES
A hearty, healthy, rustic vegan pot pie filled with a selection of root vegetables and surrounded by a flaky pie crust.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 4 Pot Pies
Calories: 521 kcal
Course:
Main Course
Cuisine:
American , Vegan
Ingredients
- Pie crust recipe link below
- filling
- 2 tablespoon olive oil
- 1 large red onion – diced
- 3 cups of diced purple potatoes Feel free to use white or sweet potatoes
- 2 large carrots – Peeled and sliced
- 1 large celery root – diced
- 2 and ½ cups of diced butternut squash
- 4 cups of vegetable broth
- ⅓ cup of red wine
- 1 tablespoon of Italian seasoning
- ¼ cup of water plus 2 tablespoon of corn starch mixed together well
- salt and pepper to taste
- ¼ cup vegan butter melted
Instructions
- Heat the oven to 375°F (218°C)
- Pie Crust
- Heat the 2 tablespoon of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, ⅓ cup red wine, 1 tablespoon Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
- Mix the ¼ cup of water and 2 tablespoon of corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes.
- Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
- Put the ramekins on a baking sheet to avoid spillage and bake for 40 minutes.
- Evenly brush the melted vegan button on top of the crust and bake for approximately 10 more minutes, or until the crust is golden brown.
- Remove from oven and let them rest for 3 minutes.
Cup of Yum
Notes
- NUTRITIONAL DISCLAIMER
- You can freeze the unbaked pot pie in a freezer safe container for up to 3 months. Bake as directed in the instructions.
- Freeze the baked pot pie in a freezer safe container for up to 3 months and reheat in a 350F (176C) oven until heated through.
Nutrition Information
Serving
250g
Calories
521kcal
(26%)
Carbohydrates
91g
(30%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Sodium
1239mg
(52%)
Potassium
2514mg
(72%)
Fiber
15g
(60%)
Sugar
17g
(34%)
Vitamin A
46019IU
(920%)
Vitamin C
121mg
(134%)
Calcium
302mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Pot Pies
Amount Per Serving
Calories 521
% Daily Value*
| Serving | 250g | |
| Calories | 521kcal | 26% |
| Carbohydrates | 91g | 30% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Sodium | 1239mg | 52% |
| Potassium | 2514mg | 53% |
| Fiber | 15g | 60% |
| Sugar | 17g | 34% |
| Vitamin A | 46019IU | 920% |
| Vitamin C | 121mg | 134% |
| Calcium | 302mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.