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photo Vegetable Pot Pie Recipe | Say Mmm

Vegetable Pot Pie

This Vegetable Pot Pie recipe contains all-purpose flour, margarine, vegetable broth, olive oil, whole-wheat flour and more.
8 Servings - vegetariantimes.com
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Servings:8  | Calories:296 | Total Fat:13g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 2g
10 %
Total Carb 39g
13 %
Fiber 4g
16 %
Sugars 6g
---
Cholesterol 1mg
0 %
Sodium 545mg
23 %
Protein 8g
15 %
Calories:
49% Others combined
19% All-purpose flour
17% Margarine
14% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2 inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1 inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels

 Directions : View recipe directions on vegetariantimes.com
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