Vegetarian

Vegan Veggie Pot Pie is for Dessert.

Vegan Veggie Pot Pie takes several minutes to prepare.

Vegan Veggie Pot Pie takes several minutes to cook.

Vegan Veggie Pot Pie makes 8 servings.

The ingredients for Vegan Veggie Pot Pie are:

1 leek, trimmed, sliced lengthwise and then crosswise, and rinse!

1 fennel bulb, trimmed, halved lengthwise, and sliced crosswise

1 1/2 cup diced butternut squash

2 parsnips, diced

4 oz sliced white mushrooms

4 med red potatoes, diced

1 can of yellow corn, drained

1 cup frozen peas

1 small head of broccoli, sliced into small ?trees? (use the stalk too! just dice it)

1 TBS minced garlic

1/2 cup flour

3 TBS vegan butter

1 1/2 TBS olive oil

3 cups vegetable broth, warm

store bought pie crust

Here is how you make Vegan Veggie Pot Pie:

Preheat the oven to 400 degrees F.In a large pot heat olive oil on med-hi heat. Add in leek, fennel, butternut squash and cook until softened. Add mushrooms and cook until the water they release is cooked off. Add garlic, potatoes, corn, peas, flour and butter, stirring and cooking until the raw flour taste is gone. Reduce heat and add in the Warm vegetable broth stirring until sauce is a thickened or until it is to your liking. Transfer mixture to glass baking dish, cover with pie crust and bake for 20-30 minutes. (until crust browns and the filling boils). THIS WILL BE INCREDIBLY HOT! BE CAREFUL EATING IT! PS: I used a 9x9 baking dish and 2-1 quart baking dishes (made one big pot pie for leftovers and 2 individual pies for dinner) yummmmmmServing Size: makes 2 1qt pies and 1 9x9 baking dishNumber of Servings: 8Recipe submitted by SparkPeople user KAITISIGNS.

The nutritional information for Vegan Veggie Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 298.9

• Total Fat: 12.7 g
• Cholesterol: 0.6 mg
• Sodium: 760.4 mg
• Total Carbs: 42.6 g
• Dietary Fiber: 6.6 g
• Protein: 6.5 g

The dietary needs meet for Vegan Veggie Pot Pie is Vegan