Plant-based diets are better for people and the planet, so we recently designated Mondays in our homes as Meatless Mondays. It went over so well that it’s now evolved to Meatless Monday, Wednesday, and Friday, and it was a surprisingly easy change.
Now that it’s the New Year, focusing even more on creating a healthy diet for my family is a great goal, and I’ve been developing more meatless recipes. A great one I’m sharing today is for a Vegetable Pot Pie. It’s meat free and dairy free, and it incorporates some of the delicious and hearty seasonal ingredients that are now available, because seasonal is always freshest. We used to make it with milk, but I found that replacing milk with almond milk is pretty tasty, and allows us to share with our vegetarian and lactose-intolerant guests.
Flaky Vegetable Pot Pie Recipe
Ingredients
2 tbs olive oil
1/2 medium onion, chopped
1 large clove garlic, minced
2 cups vegetable broth
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup chopped carrots
1/4 cup all purpose flour
1/4 cup almond milk
1 tablespoon fresh thyme
sea salt and black pepper
2 flaky pie crusts (pre-made)
Directions
1. Preheat oven to 400º F.
2. Add two tablespoons olive oil to a large saucepan over medium heat and add onions and garlic. Stir together and cook until soft (about 7-8 minutes).
3. Add in broth, then peas, corn, carrots, and cook for 20 minutes.
4. Slowly add flour to broth, followed by Almond Milk, while continuously stirring. Lower heat to simmer until thickened (usually 5-8 minutes, but watch closely), then turn off heat and add thyme, salt, and pepper to taste.
5. Place pie crust into pie dish (or two small 5.5″ pie pans if making individual serving pot pies), and pour vegetable pot pie mixture over crust. Cover with second pie crust, and cook at 400º F for 30 minutes, or until crust is golden brown. Let cool before serving.
This vegetable pot pie recipe is vegetarian, so a great way to begin your own #MeatlessMonday journey… you may find yourself enjoying a more plant based diet too.