Pot Pie

Ingredients

• 2 tbsp olive oil (for sautéing)
• 1 medium onion (diced)
• 2 medium carrots (diced)
• 2 medium celery stalks (diced)
• 3 cloves garlic (minced)
• 2 medium potatoes (peeled and diced)
• 1 cup green peas (fresh or frozen)
• 1 cup corn (fresh or frozen)
• 2 cups vegetable broth (low sodium)
• 1/4 cup nutritional yeast (adds a cheesy flavor)
• 1 cup coconut milk (full-fat for creaminess)
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)
• 1/3 cup whole wheat flour (for thickening)
• 1 recipe vegan pie crust (store-bought or homemade)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. 4

   Stir in the diced potatoes, green peas, corn, thyme, salt, and pepper. Mix well.

5. 5

   Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another 2 minutes.

6. 6

   Gradually add the vegetable broth and coconut milk, stirring continuously until the mixture thickens, about 5-7 minutes.

7. 7

   Once thickened, remove from heat and stir in the nutritional yeast. Adjust seasoning if necessary.

8. 8

   Pour the vegetable mixture into a pie dish and spread evenly.

9. 9

   Roll out your vegan pie crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

11. 11

    Remove from the oven and let cool for 10 minutes before serving.