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Curry Gravy Vegetable Pot Pie [Vegan]

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The vegetables in their thick curry gravy are tender and delightful. The pie crust makes the whole meal so special and inviting. Welcome the chill in the air with this warm scrumptious dinner.

Curry Gravy Vegetable Pot Pie [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

6

Ingredients

  • 2 celery stalks, diced (about 1/2 cup)
  • 1 cup carrots, diced
  • 1 medium Russet potato, peeled and diced
  • 1 cup frozen peas
  • 1/2 cup vegan butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/3 cup flour
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon curry powder
  • 1 3/4 cups low-sodium vegetable broth
  • 1 cup almond milk
  • Store-bought pie crust (top and bottom), thawed

Preparation

  1. In a large pot, add diced celery, carrots, potatoes, and peas.
  2. Cover with cold water about 2 inches above the vegetables. Boil for 15 minutes, or until the potatoes are tender. Drain and set aside.
  3. Meanwhile, in a large pot over medium heat add vegan butter.
  4. When the vegan butter has melted, add the diced onions and cook until translucent, about 5-10 minutes.
  5. Add the minced garlic to the onions and cook for 1 minute.
  6. Next to the onions and garlic, add the flour, salt, pepper, and curry powder and cook, stirring continuously, for 1-2 minutes.
  7. Add the vegetable broth to the onion mixture, stir to combine and cook for 2 minutes.
  8. Add the almond milk to the onions and continue to cook for another 3-5 minutes until thick and bubbly.
  9. Add the drained vegetables and potatoes to the onion mixture and stir to combine everything. Remove the filling from the heat.
  10. Add one pie crust to the bottom of a pie plate, and prick a few times with a fork.
  11. Fill the bottom pie crust with the vegetable filling mixture.
  12. Carefully roll out the top crust over the filling, and pinch along the sides to close the top and bottom crust together. Cut a few slits in the top crust.
  13. Bake for 30 minutes.

Notes

Decorative Option – Roll out the top crust with flour. Using a cookie cutter cut out 3 leaf shape pieces. Score each leaf with a paring knife to resemble the veins. Place the top crust over the filling mixture. Pinch along sides to close top and bottom. Gently place the leaves back over their holes slightly off center so there are still openings to allow the pie to vent.

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AUTHOR & RECIPE DETAILS


photo

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger and Foodie with a passion for holistic wellness. She helps people awaken their joy and tap into their intuition. Wendy is the Founder of Give Love Create Happiness and Park and City.


A creator at heart, Wendy shares delicious vegan recipes, relaxing guided meditations, and a wealth of information on wellness and healthy living. Wendy has a colorful soul. She believes that in nourishing the creative part of your soul, the benefits in turn bleed into a more balanced, joyful life. Wendy is the Founder & Editor-in-Chief at GiveLoveCreateHappiness.com, and a ModernMom.com Contributor. Tweet love @Wendy_Irene, Google.com/+WendyIrene and Facebook.com/GiveLoveCreateHappiness

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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27 comments on “Curry Gravy Vegetable Pot Pie [Vegan]”

Click to add comment
Shelly
8 Months Ago

It\'s in the oven as I write. Looking forward to it!


Reply
Sharon Perry
1 Years Ago

I cooked it at 180 degrees Celsius


Reply
Sharon Perry
1 Years Ago

I'm making this now. What temperature for the oven? Thanks


Reply
Kelli Du Lude
1 Years Ago

Maybe I'm not seeing it, but what temperature is this supposed to bake?


Reply
Lorna Garry
1 Years Ago

Emma Mc Dermott this looks good


Reply
Emma Mc Dermott
02 Oct 2016

Eh not to sure about that

Lorna Garry
1 Years Ago

Emma Mc Dermott this looks good


Reply
Emma Mc Dermott
02 Oct 2016

Eh not to sure about that

Lorna Garry
1 Years Ago

Emma Mc Dermott this looks good


Reply
Emma Mc Dermott
02 Oct 2016

Eh not to sure about that

Amy Schneider-Alvarez
1 Years Ago

Nelcia Roehm yum!


Reply
Amy Schneider-Alvarez
1 Years Ago

Nelcia Roehm yum!


Reply
Amy Schneider-Alvarez
1 Years Ago

Nelcia Roehm yum!


Reply


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