Vegan Vegetable Pot Pie
85 mins (prep 45, cooking 40)
12 ingredients
8 servings
Comfort food at its finest! I made this up in the fall of 2006 and it was my favorite thing to make all winter long. Goes great with "Slop", which is what I call a mixture of mashed potatoes, stuffing and canned green beans. This is high carb heaven.

Categories:  comfort-food , taste~mood , free-of... , <-4-hours , savory-pies , one-dish-meal , time-to-make , egg-free , vegan , main-dish , lactose-free , inexpensive , vegetarian , vegetable ,
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Serving Size (242.17 g)
Servings 8
Amount per Serving
Calories 304.35 Calories from Fat 76.59
% Daily Value *
Total Fat 8.51g 104.7%
Saturated Fat 1.22g 48.85%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1006.61mg 335.54%
Total Carbohydrate 49.06g 130.81%
Dietary Fiber 5.93 g 189.68%
Sugars 0.98 g %
Protein 8.26g 132.23%
Vitamin A 4713.19IU% Vitamin C 9.24mg%
Calcium 35.06mg% Iron 3.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
all-purpose, dried basil, dried oregano, warm water, all-purpose, frozen corn, dried basil, dried oregano