Vegan Pot Pie
A comfort food classic, made vegan! Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. I suggest making the pie crusts ahead of time, or use store bought vegan pie crusts to make this even easier!
Ingredients
Double Recipe Easy Vegan Pie Crust
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1/3 cup all purpose flour
2 cups vegetable broth
1 cup unsweetened almond milk
3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 large russet potato, chopped into small chunks
8 ounces vegan "chicken" or baked tofu, cut into chunks, optional
1/2 teaspoon salt, or to taste
Instructions
Preheat the oven to 400 degrees F.
For the Pie Crust
Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.
Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
full instructions recipe visit: www.noracooks.com