nutritional information

Per Serving:

  • Calories: 372
  • Protein: 6 g
  • Total Fat: 21 g
  • Saturated Fat: 5 g
  • Carbohydrates: 40 g
  • Cholesterol: mg
  • Sodium: 419 mg
  • Fiber: 3 g
Vegan

Vegetable Pot Pie

Vegetable Pot Pie

6 Servings

Preheat oven to 350°F. Cook potatoes in lightly salted boiling water just until tender, about 10 minutes. Drain and set aside. Meanwhile, in medium saucepan, heat oil over low heat. Stir in flour and cook, stirring, until mixture is very thick, about 1 minute. Gradually add broth, stirring constantly. Add nutritional yeast, soy sauce, salt [...]
  • 3 small boiling potatoes, peeled and cubed (1 cup)
  • 4 tsp. vegetable oil
  • ¼ cup whole wheat flour or white flour
  • 1 ½ cups vegetable broth
  • 1 Tbs. nutritional yeast flakes
  • 2 tsp. soy sauce
  • Salt and freshly ground black pepper
  • 2 pkg. prepared whole-wheat pie dough, or enough homemade dough for 2-crust pie
  • 1 medium onion, chopped
  • 1 cup small broccoli florets
  • ½ cup diced carrot
  • ¼ cup fresh or frozencorn kernels
  • ¼ cup fresh or frozen peas
  1. Preheat oven to 350°F. Cook potatoes in lightly salted boiling water just until tender, about 10 minutes. Drain and set aside. Meanwhile, in medium saucepan, heat oil over low heat. Stir in flour and cook, stirring, until mixture is very thick, about 1 minute. Gradually add broth, stirring constantly. Add nutritional yeast, soy sauce, salt and pepper, stirring constantly. Remove sauce from heat and set aside.
  2. Roll out bottom crust and fit into 9-inch pie plate. Scatter potatoes and remaining vegetables over crust and spoon sauce over them. Place top crust on pie, crimp edges and make a couple of slits in crust for steam vents. Bake until crust is lightly browned, about 1 hour. Let stand 5 to 10 minutes before serving.
April 1999

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