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Pie

Veggie Pot Pie

junio 14, 2022

Check out this interesting recipe that mixes veggies with a pie, talking about nutrition and tastiness, this recipe can be the favorite of our vegan friends!

Preparation Time: 30 mins

Cook: 1 hr

Servings: 6

Ingredients.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 8 ounces mushrooms
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 2 potatoes, peeled and diced
  • 2 stalks celery, sliced 1/4 inch wide
  • 2 cups cauliflower florets
  • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
  • 3 cups vegetable broth
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 recipe pastry for double-crust pie

Preparation.

Step 1.
Preheat the oven to 425 degrees F (220 degrees C).

Step 2.
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

Step 3.
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Step 4.
Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

Step 5.
Bake in a preheated oven for 30 minutes, or until the crust is brown.