Pumpkin Pot Pie
Are you craving a delicious autumn lunch recipe? Here’s how to make the best pumpkin pot pie – vegan, quick and super yummy!
Ingredients
- ½ cup pumpkin chopped into small cubes
- 1 small carrot chopped
- ½ small yellow onion
- 1 clove of garlic
- ¼ cup frozen or fresh peas
- 1 handful of spinach
- 2 Tbsp all-purpose flour
- ½ cup veggie stock
- vegan pie crust I bought it frozen
- 2 Tbsp olive oil
- paprika
- thyme
- salt and pepper
Instructions
- Chop the onion and mince the garlic. Fry them in a hot pan with olive oil until translucent.
- Add the chopped pumpkin and carrot. Fry for 5 minutes or until they develop some color.
- Sprinkle with flour and fry for about 30 seconds before adding the stock.
- Stir and cook for about 10 minutes over low heat. Add the spinach and peas.
- Mix well and remove from heat.
- Lay down the pie crust into the baking dish. Fill with the pumpkin mixture.
- Cover the with another piece of the dough and pinch the dough shut.
- Make a few holes in the top of the pie using a toothpick or fork and brush with water, olive oil or vegan butter.
- Bake at 180 degrees Celsius for about 15-20 minutes or until the top of the pie gets to the desired color.
- Enjoy!
Nutrition
Calories: 207kcalCarbohydrates: 30gFat: 9gFiber: 3gSugar: 2g
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