Vegetarian

Vegan Vegetable Pot Pie is for Dinner.

Vegan Vegetable Pot Pie takes 20 minutes to prepare.

Vegan Vegetable Pot Pie takes 45 minutes to cook.

Vegan Vegetable Pot Pie makes 8 servings.

The ingredients for Vegan Vegetable Pot Pie are:

2 cups organic white flour
1 teaspoon salt
1/4 cup soy milk (organic) or rice milk
1/2 cup canola oil

2 tablespoons whole wheat flour
2 tablespoons earth balance or margarine of choice
1 cups vegetable broth
1 cup chopped carrots
1/2 cup chopped fresh broccoli
1/2 cup frozen green beans
1/2 cup corn kernels

Here is how you make Vegan Vegetable Pot Pie:

Preheat oven to 425 degrees.Prepare pie crust: Sift together 2 cups flour and 1 teaspoon salt Mix together oil and milk Add to dry ingredients and mix until ball forms. Roll out half and line pie pan with crust.Prepare filling:Melt 2 tablespoons margarine in large saucepan over med. low heat. Stir in 2 tablespoons whole wheat flour. When bubbly, slowly stir in vegetable broth. Whisk if necessary to remove lumps. Heat to boil and then reduce heat. Cook until thickens slightly.Chop vegetables (feel free to substitute your favorite veggies). Add all vegetables to saucepan and cook 5-10 minutes. Pour at once into lined pie pan. Roll out and cover with 2nd crust. Flute edges and pierce top with fork .Bake at 425 degrees F for 40 mins or until golden. Number of Servings: 8Recipe submitted by SparkPeople user WOODLANDMYST.

The nutritional information for Vegan Vegetable Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 278.6

• Total Fat: 16.7 g
• Cholesterol: 0.0 mg
• Sodium: 455.5 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 2.4 g
• Protein: 4.4 g

The dietary needs meet for Vegan Vegetable Pot Pie is Vegan