Vegetable Pot Pie (Vegan) (Edit recipe)

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One of my favorite easy weeknight meals (and perfect Thanksgiving side dish!) involves putting lots of veggies into a whole-wheat crust and baking it in the oven. I love semi-homemade meals because as a mom of 2, time somehow always escapes me. This veggie pot pie is made with golden caramelized onions, sautéed mushrooms, fragrant garlic, sweet carrots, vitamin rich celery, creamy sweet potatoes, and cauliflower rice for texture. You can also bulk it up by adding quinoa for some plant-based protein!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

15

Serves: 8

Ingredients

2 whole Whole Wheat Pie Shells, 9" deep dish
3 cups Vegetable Broth
16 oz Cauliflower, Riced
8 oz Mushrooms
1 whole Sweet Potato, large
1 whole Carrots, 1 carrot, diced
1 pieces Celery, 1 stalk, chopped
1 whole Yellow Onion, chopped
2 cloves Garlic, minced
1/4 cup Water
4 Tbsp Tapioca Flour
2 Tbsp Coconut Aminos
2 Tbsp Avocado Oil
1 tsp Salt
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425F. Wash and dry a large sweet potato and roast for 45 minutes on the middle rack with tin foil on the bottom rack below it (to collect any drippings). Remove skin and chop.
Lower oven temp to 400F. Bake one pie crust in oven until firm, about 8 minutes. Remove from oven and increase heat to 425F again.
Heat oil in a large saucepan. Saute onions until translucent. Add in mushrooms and cook until both are golden. Add in garlic and cook for another 5 minutes until fragrant.
Stir in carrots, celery, and cauliflower rice. Pour in vegetable broth. Add in cooked sweet potatoes.
Bring to a boil and then reduce heat to simmer and cook covered for 5-10 minutes until veggies are tender. Season with salt and pepper.
In a separate bowl, whisk together the tapioca flour, coconut aminos, and water until well combined.
Stir into veggies and cook a few minutes until sauce thickens.
Pour the filling into a pie crust. Top with the remaining pie crust (I used cookie cutters to shape it into stars, but a traditional pie top works well too).
Bake for 25-30 minutes, or until the crust is golden. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	4 g
Carbohydrates:	12 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	699 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.