vegan pie crusts
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, microwave for 5 minutes and then chopped into small chunks
8 ounces - vegan "chicken" or baked tofu, cut into chunks, optional
1/2 teaspoon - salt, or to taste
- Preheat the oven to 400 degrees F.
- For the Filling
- Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
- Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.
- The Rest
- Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
- Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!
- May use Nora's recipe for Easy Pie Crust (double recipe), or use store bought vegan crusts.
- I used tofurky brand vegan chicken, but I also like using baked tofu. You may also use chopped seitan, or simply use the veggies and potatoes.
- Vegan Pot Pie freezes well. You can freeze slices, or the whole pie. Cool completely before freezing.