Veggie Pot Pie

Delicious hands-off vegetable pot pie recipe that practically cooks itself.

Course Main Course

Cuisine American

Keyword hands off cooking, mixed vegetable pot pie, one pan recipe, one pot casserole, one pot recipe, vegan pot pie, vegetable pot pie, veggie pot pie

Prep Time 10

Cook Time 50

Servings

Calories 441.1

Author carleigh

Equipment

9 x 13 casserole dish

Ingredients

4 cups frozen vegetable mix peas, carrots, corn etc.
1 cup vegetable broth
15 oz coconut milk one can
15 oz white beans one can, drained and rinsed
1 tsp salt
½ tsp black pepper
1 tsp turmeric
½ tsp garlic powder
1 tsp sage
1 tsp onion powder
1 tbsp dried thyme
3 tbsp nutritional yeast
5 tbsp cornstarch mix with 5 tbsp vegetable broth from above
1 sheet puff pastry flaky crust is usually dairy free

Instructions

Preheat the oven to 375.
Add the veggies, broth, coconut milk, beans, salt, pepper, turmeric, garlic powder, sage, onion, powder, dried thyme, nutritional yeast and cornstarch slurry to a 9x13 casserole dish. Mix until well combined.
Take a sheet of puff pastry, and place it over the top, making sure the edges are sealed. Using a knife, cut diagonal slits in the top of your pastry.
Place in the preheated oven for 45 to 55 minutes, until the top is browned. Enjoy immediately, or store in the fridge for up to four days.

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

Aside from the pastry, the rest of the pie is gluten-free. Swap for GF pie crust to accommodate your allergies.

Not a fan of coconut milk? Try this recipe with homemade cashew cream.

As for your frozen veggies, you can buy them mixed or combine your favorite veggies to add up to the right amount.

If you're meal prepping, you can pre-make the pie down to Step 3. All that's left is to cook it in the oven.

Nutrition