Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Vegetable Pot Pie With Dill-Mustard Sauce [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

If you're tight on time, this warm vegetable dish is easy as pie! Most of the ingredients are things you probably already have on hand. You could use really any vegetables you like in this pie, or even add tofu or soybeans.

Vegetable Pot Pie With Dill-Mustard Sauce [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

To Make the Pie:

  • 2 cups sweet potato cut into 1-inch chunks (about 1 medium)
  • 3/4 cup carrot, sliced (about 4 small carrots)
  • 1/4 cup celery, sliced (about 1 large rib)
  • 1/2 cup shallots, sliced (about 2 large shallots)
  • 2 cloves garlic, chopped
  • 1/2 cup sliced mushrooms (canned or fresh)
  • 1 cup peas (fresh or frozen)
  • 3/4 cup corn (fresh or frozen)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons flour
  • 2 vegan pie crusts

To Make the Sauce:

  • 1 tablespoon extra virgin olive oil
  • 1 cup vegetable stock
  • 1 teaspoon arrowroot powder
  • 1 teaspoon mustard powder
  • 2 teaspoon nutritional yeast flakes
  • 1 cup unsweetened soy milk
  • 1 teaspoon dried dill
  • Kosher salt
  • Black pepper

Preparation

  1. Heat oven to 425°F.
  2. Bring potatoes and water to a boil and cook about 5 minutes. Drain and set aside.
  3. Add 2 tablespoons oil to a skillet over medium heat and add the carrot, celery, shallots, and garlic. Cook and stir about 6 minutes. Add the mushrooms and cook another 4-5 minutes. Season lightly with salt and pepper, and set aside.
  4. Microwave the peas and corn in water for about 1-2 minutes to heat through. Drain.
  5. Combine all the filling ingredients in a bowl and toss together.
  6. In a small saucepan over low-medium heat, add 1 tablespoon oil and stock. Bring to a simmer and add arrowroot, mustard, and yeast flakes – whisk to combine. Add soy milk, dill, salt, and pepper and simmer until reduced, about 10 minutes. Season with salt and pepper. You should end up with about 1 1/2 cups of liquid.
  7. Prepare the pie crust if needed, and lay one into a 9-inch pie plate. Pour the vegetables into the crust, being sure to evenly distribute the peas and corn (they tend to want to hang out in the bottom of the bowl and fall in one spot). Sprinkle 1-2 tablespoons of flour over the vegetables.
  8. Transfer the sauce to a measuring cup (or ladle) and pour around over the top of the pie filling. Gently shake the plate side to side to distribute the sauce – it should come about 1/4-inch  below the edges of your crust or pie plate edge.
  9. Apply the top pie crust and seal the edges by pinching together. Poke holes for ventilation.
  10. Cover the edge of the crust with a ring of tinfoil and bake at 425°F for 40-45 minutes. Place a sheet pan or tinfoil on the bottom rack of the oven to catch overflow. Remove the tinfoil for the last 15-20 minutes. Pie is done when the top is golden brown and the insides are just starting to bubble up through the holes.
  11. Cool for 5-10 minutes before serving.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I strive to improve everything around me. When I’m not working on my line of organic décor and baby goods, you can find me playing in the kitchen concocting globally inspired vegetarian meals for my family. I love sharing my ideas for a healthier and more beautiful life – inside and out!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Paleo Magic Cookie Bars With Strawberry [Vegan, Paleo, Gluten-Free]

Chocolate Paleo Magic Cookie Bars With Strawberry

Paneer Tikka Masala [Vegan]

20 Meal Ideas to Ease the Transition to a Meatless Diet

Roasted Veggie Noodle Bowls With Lemon Tahini Dressing [Vegan, Grain-Free]

Nutty Pecan French Toast [Vegan]

Vegan Nutty French Toast

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Vegetable Pot Pie With Dill-Mustard Sauce [Vegan]”

Click to add comment
Shaping Recipes
1 Months Ago

Healthful recipes are critical when you need to make the most out of your health. Our system may only utilize its capability to get better by simply transforming your destructive eating habits. It really is far simpler dropping that extra few pounds in case your metabolism does the job right.

There\'s an article on the subject which you must take a peek of. www.shapingrecipes.com/metabolic-cooking . Of course you really need to test it out to check out the results your own.


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX