Vegan Pot Pie
As the weather cools and the days begin to shorten, hunker down with comfort foods. These Vegan pot pie makes a great hearty supper just about any time of the year. Kids and adults alike are unable to resist the charms of vegan pie crust filled with dairy-free, creamy vegetables and tofu filling.
Ingredients
Dough
- 2 1/2 cup flour
- 3/4 cup vegan butter
- 1/4 cup vegetable shortening
- 1 tbsp cane sugar
- 1/4 cup water
- 1/2 tsp salt
Filling
- 1/2 cup potatoes
- 1/2 cup corn
- 2 stalks celery
- 1/2 cup pea
- 2 carrots
- 3 cloves garlic
- 1/4 bulb onion
- 1/4 cup green beans
- 1 package firm tofu
- 1/2 cup vegan cream
- 1 tbsp vegetable broth powder
- fresh thyme
- salt and pepper
Instructions
Dough
- Combine the flour, cane sugar and salt. Add cold, cubed vegan butter. Mix using a pastry blender.Add vegetable shortening. Knead. The dough should be moist, but not damp. Add water if needed (1 tbsp at a time).Divide the dough into 2 discs. Chill the dough in the refrigerator overnight.
Filling
- In a saucepan, add olive oil over medium heat. Add onion and garlic.Add all the ingredients. Cook for 10-15 minutes. Set a side to cool completely.
Nutrition
Calories: 454kcalCarbohydrates: 42gProtein: 11gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 675mgPotassium: 233mgFiber: 4gSugar: 4gVitamin A: 3520IUVitamin C: 9mgCalcium: 94mgIron: 3mg
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