VEGAN POT PIE

Vegan Pot Pie image

Hot, crusty, pot pie comfort food--succulent, delicious, and satisfying. This vegan version was developed for friends and family members of that persuasion. I use vegan cheese and I make scratch pie crust without butter. So good, everyone eats it up! Season with your choice of spices.

Provided by flying chef

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 1h40m

Yield 12

Number Of Ingredients 15

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Ingredients

¼ cup olive oil
1 (16 ounce) package sliced fresh mushrooms
2 medium zucchini, coarsely chopped
2 medium yellow squash, coarsely chopped
1 medium red bell pepper, chopped
4 medium green onions, white and light green parts only, thinly sliced
4 cloves garlic, minced
1 (15.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (11 ounce) can Corn, sweet, yellow, canned, whole kernel, drained solids
seasoned salt and ground black pepper to taste
¼ cup cool water
2 tablespoons cornstarch
2 (9 inch) Pie crust, standard-type, prepared from recipe, unbaked
10 ounces vegan shredded Cheddar-style cheese (such as Daiya®)

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, zucchini, yellow squash, bell pepper, green onions, and garlic; saute until vegetable soften and mushrooms begin to shrink, 8 to 10 minutes. Add black beans, tomatoes, corn, seasoned salt, and pepper; mix gently and cook until heated through and bubbling, about 5 minutes.
Mix cool water and cornstarch together in a small separate container; stir into the hot mixture and allow to thicken, about 2 minutes. Remove from the heat.
Place bottom pie crusts into two 9-inch pie pans and spread vegan cheese over top. Spoon hot vegetable mixture into the pie plates. Moisten the crust edge with water and cover with the top pie crusts. Trim or fold over excess crust, and flute the edges to seal. Cut small slits in the top crusts to allow steam to escape during baking.
Place pies on the center rack of the preheated oven and bake until crust is golden brown, about 40 minutes. Remove from the oven and allow to cool on a wire rack for about 10 minutes before cutting and serving.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 31.8 g, Fat 18.5 g, Fiber 6.1 g, Protein 12.2 g, SaturatedFat 3.2 g, Sodium 652.9 mg, Sugar 3.4 g