Vegan Pot Pie Casserole

The Vegan Pot Pie Casserole is delicious and guilt-free, especially for vegans, as this recipe does not contain any dairy products or any non-vegan components. This pot pie casserole will require you to wait for 55 minutes for its making. The ingredients for this Vegan Pot Pie Casserole are decent and not complicated to find. The list of equipment needed for this recipe is also not too long. Taking a look at the steps for making this recipe, they are easy to understand and follow. The overall dish becomes warm and satisfying to consume. This pot pie casserole becomes creamy from the inside and crisp from the outer surface.

STATS:

• Prep time: Twenty minutes
• Cuisine: American
• Cook duration: 35 minutes
• Total duration: 55 minutes
• Course: Main
• Portion size: 1 scoop
• Serving: 6
• Number of calories: 320 kcal
• Diet: Vegan

EQUIPMENT:

• Oven
• 9×13 inch baking dish
• Measuring spoons & cups
• Wooden spoon
• Large saucepan

INGREDIENTS:

• One tbsp olive oil
• 1 chopped onion (medium)
• 2 cloves of minced garlic
• 1 cup diced carrots
• One cup of diced potatoes
• 2 cups plant-based milk (unsweetened)
• 1 cup green peas
• One cup of corn kernels
• 3 tbsp flour (all-purpose)
• 1 cup vegetable broth
• One tsp dried thyme
• ½ tsp dried black pepper
• ¾ tsp salt
• One tbsp nutritional yeast
• 1 can of vegan biscuit dough (quartered & refrigerated)

INGREDIENT NOTES:

OLIVE OIL:

• For cooking garlic and onion in the saucepan, we will need oil. Avocado oil will also work just fine in place of olive oil.

ONION:

• Onion will improve the taste of this dish, and it will also add a sweet element to the pot pie casserole. Shallots can work great if onions are not present.

VEGAN BISCUIT DOUGH:

• The classic pot pie element will come along with this product, which will provide a topping to the casserole. Puff pastry can be an alternative option.

GARLIC:

• Adding fresh garlic will include the basic savory taste in this dish. Another idea can be the addition of garlic powder if you really need an alternative for this ingredient.

CARROTS:

• The consistency will improve when we add carrots to the dish. The sweet taste also comes along with the addition of carrots, and the color will also improve. Instead of using carrots, try using sweet potatoes as a substitute.

POTATOES:

• Potatoes can actually make the pot pie casserole fulfilling. If you require a substitute for this, try using cauliflower.

GREEN PEAS:

• The peas will become soft when this dish cooks, and they will provide a fresh feeling as well. Use green beans in place of green peas if you desire to.

CORN:

• Using corn can include a sweet taste in this recipe. Bell peppers will also work fine as an alternative for this ingredient.

ALL-PURPOSE FLOUR:

• The overall sauce for this recipe will get thicker with the addition of all-purpose flour. Cornstarch will also provide thickness, so you can use that as an alternative.

PLANT-BASED MILK:

• The creamy consistency in the sauce for the pot pie casserole will come along when we use plant-based milk. Another idea can be the utilization of coconut milk.

VEGETABLE BROTH:

• Vegetable broth can easily include moisture in the dish, and for a substitute, try using a tiny amount of herbs & salt with water.

THYME:

• The taste of the pot pie casserole will improve with the use of thyme. Rosemary is an alternative idea for this component.

NUTRITIONAL YEAST:

• The pot pie casserole will get a nice cheesy taste from the addition of nutritional yeast. For substitution, you can add a tiny amount of vegan cream cheese as well.

INSTRUCTIONS:

1. Warming your oven to 190°C is the first step.
2. Add olive oil to the saucepan and warm it up over medium flame.
3. Cook the onion in the saucepan to make it soft.
4. Then, cook garlic for 30 seconds in the saucepan as well.
5. Now comes the addition of potatoes and carrots.
6. Cook them for five minutes.
7. Then comes the spreading of flour over the ingredients in the saucepan.
8. Gradually include broth and plant milk as well.
9. Keep mixing to create a thick consistency of the sauce.
10. Include nutritional yeast, pepper, salt, thyme, corn, and peas as well.
11. Take the baking dish and place all of this mix in it.
12. Then place the pieces of vegan biscuit dough over the mix to cover it equally.
13. Baking time is only 35 minutes.
14. After that, you need to wait for about 5 minutes for the dish to rest.
15. Enjoy your warm and tasty pot pie casserole.

SERVING SUGGESTIONS:

• A nice salad will go well with this pot pie casserole.
• You can have this pot pie casserole along with some cranberry sauce for a nice flavor twist.

TIPS:

• When chopping the veggies for the filling, be sure that you cut them into equal sizes so that they can cook easily and properly.
• Another useful tip can be the utilization of frozen veggies so that you do not have to cut them and spend more time making this recipe.

STORAGE INFORMATION:

FRIDGE:

• You can keep this pot pie casserole inside a tight box for only 4 days max.

FREEZER:

• Two months is the time limit to place this dish in the freezer.

FAQs:

How can I cook this recipe if I want to avoid oil?

• For that, you can utilize vegetable broth so that you can prevent the use of oil in this recipe.

Will mushrooms work fine?

• Including mushrooms will add a nice taste to the recipe.

NUTRITIONAL INFORMATION:

Protein: 9 grams

Iron: 3.5 g

Calories: 320 kcal

Net carbs: 38 g

Total carbs: 45 grams

Fiber: 7 g

Calcium: 120 grams

Vitamin A: 4,200 IU

Sodium: 620 g

Potassium: 780 grams