Veggie Pot Pie

Name: Veggie Pot Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges carrots, diced; 473 milliliters cauliflower florets; 2 stalks celery, sliced 1/4 inch wide; 2 Tbsps cornstarch; 237 milliliters fresh green beans, trimmed and snapped into 1/2 inch pieces; 1 clove garlic, minced; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 227 grams mushrooms; 2 Tbsps olive oil; 1 onion, chopped; 2 potatoes, peeled and diced; 2 Tbsps soy sauce; 710 milliliters vegetable broth

Veggie Pot Pie is a gluten free and vegan recipe with 6 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 5g of fat, and a total of 144 calories. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. If you have beans, mushrooms, ground pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable Broth

Cauliflower

Green Beans

Vegetable

Mushrooms

Potato

Carrot

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Ingredients you will need

Corn Starch