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Veggie Pot Pie

Ahhh, comfort food!

Sarah Kramer

vegetable pot pie

Chad Sisneros/The HSUS

Serves 4

1 cup flour
1/2 teaspoon salt
1/3 cup margarine (Blue Bonnet Light, Smart Balance Light, or Earth Balance)
2 tablespoons soy milk

1 small onion, chopped
1 tablespoon olive oil
2 celery stalks, chopped
1 large carrot, chopped
1/2 red bell pepper, chopped
1 medium potato, finely chopped
1/3 cup frozen peas
1/3 cup red lentils
1 cup vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper, or to taste
2 tablespoons flour
1/2 cup soy milk

First, prepare the crust: in a food processor, blend the flour and salt together. Add the margarine and pulse until the mixture resembles a coarse meal. Add the soy milk and blend until well combined and a dough forms. Remove the dough, roll it into a ball, and wrap it in plastic. Refrigerate for at least 1 hour before using.

Preheat the oven to 400 F (205 C). Lightly oil a deep-dish, 10-inch pie plate or an 8x8-inch baking dish, and set aside.

In a large saucepan on medium heat, sauté the onions in oil until translucent. Add the celery, carrots, and bell peppers, and saute for an additional 2-3 minutes. Add the potatoes, peas, lentils, stock, salt, pepper, sage, thyme, and cayenne pepper. Bring to a boil, then reduce heat. Cover the pot with a lid and simmer for 4-6 minutes or until the lentils are soft. Stir in the flour and soy milk, and simmer until the sauce begins to thicken.

Transfer the cooked vegetables to baking dish. Roll out the dough, and place it evenly over the vegetables, and bake for 20-25 minutes. Makes 4 servings.

Recipe slightly adapted from Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.

For even more vegetarian recipes, check out VegRecipes.org.


All figures are per serving (assumes 4 servings).

Calories: 470
Fat: 19 g
Carbs: 63 g
Fiber: 7 g
Sodium: 1061 mg
Protein: 12 g

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