Vegan Pot Pie

🛒 Ingredients

• Vegan Pie Crust 400 g · 1600 kcal
• Mixed Frozen Vegetables (carrots, peas, corn, green beans) 400 g · 280 kcal
• Potatoes, diced 300 g · 240 kcal
• Yellow Onion, chopped 150 g · 60 kcal
• Garlic, minced 15 g · 23 kcal
• Cremini Mushrooms, sliced 200 g · 44 kcal
• Vegetable Broth 960 g · 48 kcal
• Unsweetened Soy Milk 240 g · 72 kcal
• All-Purpose Flour 30 g · 109 kcal
• Olive Oil 40 g · 354 kcal
• Dried Thyme 2 g · 5 kcal
• Dried Rosemary 2 g · 5 kcal
• Bay Leaf 1 g · 5 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Roll out one vegan pie crust and place it into a 9-inch pie dish; trim excess dough.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
3. Add minced garlic and sliced cremini mushrooms; cook for another 3-5 minutes until mushrooms are tender and have released their liquid.
4. Sprinkle all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to create a roux.
5. Gradually whisk in vegetable broth and unsweetened soy milk until smooth and thickened. Add diced potatoes, mixed frozen vegetables, dried thyme, dried rosemary, and bay leaf.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender. Remove the bay leaf and season generously with salt and black pepper.
7. Pour the vegetable filling into the pie crust. Place the second pie crust on top, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.