Vegan Pot Pie

Name: Vegan Pot Pie
Ingredients: 2 sweet potatoes; 1 cup butternut squash, cubed; 1 cup green beans; 1 cup corn; 1 cup carrot, diced; 4 portabella mushrooms, diced; 1 leek; 3 tablespoons flour; 1 teaspoon cornstarch; 1 teaspoon sea salt; 2 teaspoons pepper; 2 tablespoons olive oil; 1 12 cups vegetable broth; 12 cup soymilk

14 ingredients

13 steps

Ingredients

2 sweet potatoes
1 cup butternut squash, cubed
1 cup green beans
1 cup corn
1 cup carrot, diced
4 portabella mushrooms, diced
1 leek
3 tablespoons flour
1 teaspoon cornstarch
1 teaspoon sea salt
2 teaspoons pepper
2 tablespoons olive oil
1 12 cups vegetable broth
12 cup soymilk

Directions

1

Slice the sweet potatoes into thin round slices, and par-boil for four minutes.
2

Strain, toss with olive oil and a bit of black pepper and set aside.
3

Saute the mushrooms and leeks.
4

Add the rest of the vegetables, and simmer to bring out flavour.
5

Some people like to roast the butternut squash slightly.
6

In another pot, bring veggie broth and soymilk just to a boil.
7

Slowly stir in flour and cornstarch, reduce heat, and continue to whisk until the mixture is thick.
8

Add salt and pepper to taste.
9

Sometimes I also like to add nutritional yeast.
10

Mix sauce with veggies, and pour into pie dish.
11

Cover with sliced sweet potatoes, overlapping slightly in a decorative fashion.
12

Cover with tinfoil, bake for 40 minutes at 350 degrees.
13

Remove tinfoil, bake for 20 more minutes so potatoes will brown.