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Vegetable Pot Pie With Dill-Mustard Sauce
[Vegan]

DM By: Deena Mehta

Author Bio

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I... Read More

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Vegan Vegetable Pot Pie With Dill Mustard Sauce

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Sweet Potato

Vegetable Pot Pie With Dill-Mustard Sauce [Vegan]

Dairy Free

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.

Ingredients You Need for Vegetable Pot Pie With Dill-Mustard Sauce [Vegan]

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

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How to Prepare Vegetable Pot Pie With Dill-Mustard Sauce [Vegan]

Heat oven to 425°F.
Bring potatoes and water to a boil and cook about 5 minutes. Drain and set aside.
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.
Microwave the peas and corn in water for about 1-2 minutes to heat through. Drain.
Combine all the filling ingredients in a bowl and toss together.
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.
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.
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.
Apply the top pie crust and seal the edges by pinching together. Poke holes for ventilation.
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.
Cool for 5-10 minutes before serving.

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