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Ingredients
| sweet potatoes: 2 whole potatoes |
| butternut squash (cubed): 1 cup (cubed) |
| green snap beans: 1 cup |
| sweet yellow corn: 1 cup |
| carrots (grated): 1 cup (diced) |
| portabella mushrooms: 4 whole mushrooms (diced) |
| leeks: 1 whole leek |
| all-purpose flour (unsifted): 3 Tbl |
| cornstarch: 1 tsp |
| sea salt: 1 tsp |
| black pepper: 2 tsp |
| olive oil: 2 Tbl |
| soup - vegetable broth: 1 1/2 cups |
| soymilk: 1/2 cup |
Vegan Pot Pie
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Slice the sweet potatoes into thin round slices, and par-boil for four minutes.
- Strain, toss with olive oil and a bit of black pepper and set aside.
- Saute the mushrooms and leeks.
- Add the rest of the vegetables, and simmer to bring out flavour. Some people like to roast the butternut squash slightly.
- In another pot, bring veggie broth and soymilk just to a boil. Slowly stir in flour and cornstarch, reduce heat, and continue to whisk until the mixture is thick. Add salt and pepper to taste. Sometimes I also like to add nutritional yeast.
- Mix sauce with veggies, and pour into pie dish.
- Cover with sliced sweet potatoes, overlapping slightly in a decorative fashion.
- Cover with tinfoil, bake for 40 minutes at 350 degrees.
- Remove tinfoil, bake for 20 more minutes so potatoes will brown.