Vegan Pot Pie

Delicious & comforting vegan dinner!

This cozy vegan pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust.

How to make vegan pot pie:

1. Coat the bottom of a large pot with 2 tablespoons of oil & place  over medium heat. 2. When the oil is hot, add mushrooms in an even layer and cook them for about 5 minutes per side.

3. Transfer the mushrooms to a plate. Add the more oil to the pot, & allow to heat. 4. Add onion, carrot, celery & garlic. Cook for about 10 minutes. 5. Return the mushrooms to the pot & add seitan, along with any juice in the package.

6. Sprinkle in the flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. 7. Stir in white wine & bring to a simmer. The liquid should thicken up quickly. Cook for about a minute, stirring frequently. 8. Stir in broth, non-dairy milk, nutritional yeast, soy sauce, rosemary, thyme & sage. Raise the heat & bring to a simmer.

9. Lower the heat & allow the mixture to simmer for about 15 minutes, stirring occasionally. 10. Stir in peas & remove the pot from heat. Season with salt & pepper. 11. Roll out a sheet of pie crust so that it fully covers the top of the pie dish.

12. Transfer the vegetable stew into the dish, then drape crust overtop, trim excess edges. Cut a few slits in the top of dough. 13. Bake until crust is golden brown & the filling is bubbly, about 40 mins. 14. Remove from oven & allow to sit for about 5 minutes before serving.

Tastes just like classic chicken pot pie, but is totally meatless & dairy-free!

The link for the full recipe can be found below!

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