Vegan Pot Pie With Spring Veggies Recipe
Recipe By Feastingathome
Vegan pot pie with spring veggies-a healthier, lightened-up version of our favorite comfort food Easy step by step insutructions
5
25 Rating -
Rate
1hr 15minstotal
55minsPrep
35minsCook
1hr 15m.total
55m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pot Pie With Spring Veggies Recipe
- 0.17 pound Diced, blanched yukon gold potatoes
- 1/2 tablespoon Olive oil
- 0.17 cup Diced onion or leeks
- 0.67 cup Any combination of:diced carrot, parsnip, celery, fennel, mushrooms, pearl onions
- pinch Generous pinch salt and pepper
- 0.17 cup Fresh peas or 1 cup asparagus tips
- 0.17 pound Tofu, seared with salt and pepper
- 1/25 cup Flour
- 1/2 cup Flavorful veggie stock
- 0.33 teaspoon Whole grain mustard
- 0.06 cup Dry white wine
- 0.17 tablespoon Fresh thyme
- 2 tablespoon Fresh tarragon
- 0.17 teaspoon Kosher salt
- 0.17 tablespoon Nutritional Yeast
- 1/25 teaspoon White Pepper
Nutrition
value
value
291
calories per serving
9 g Fat11 g Protein42 g Carbs7 g FiberOther
Current Totals
- Fat9g
- Protein11g
- Carbs42g
- Fiber7g
MacroNutrients
- Carbs42g
- Protein11g
- Fiber7g
Fats
- Fat9g
Vitamins & Minerals
- Calcium416mg
- Iron13mg
- Vitamin A141mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9142mcg
- Vitamin B120mcg
- Vitamin C57mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium147mg
- Manganese2mg
- Phosphorus178mg
- Selenium3mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Feastingathome