Dairy-Free Savory Vegetable Pie
Introducing the ultimate **Dairy-Free Savory Vegetable Pie**, a wholesome, comfort-food classic reinvented for dairy-free lifestyles! Packed with vibrant vegetables like zucchini, carrots, mushrooms, and peas, this hearty, plant-based dish is infused with fragrant herbs like thyme, rosemary, and parsley for a burst of flavor in every bite. The creamy vegetable filling, thickened with a flour and vegetable broth mixture, is nestled between flaky, dairy-free pie crusts. Brushed with oat milk for a golden finish, this pie is baked to perfection in just under an hour, making it an ideal entrée for weeknight dinners or family gatherings. Whether you're vegan, lactose-intolerant, or simply looking for a nutritious crowd-pleaser, this vegetable pie is a satisfying, must-try recipe that proves comfort food can be equally health-conscious and indulgent!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 1 medium, diced Zucchini
- 3 minced Garlic cloves
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 cup, sliced Mushrooms
- 2 cups Vegetable broth
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon, dried Thyme
- 0.5 teaspoon, dried Rosemary
- 1 tablespoon, fresh chopped Parsley
- 2 9-inch Dairy-free pie crust
- 2 tablespoons Oat milk
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes until the vegetables begin to soften.
Stir in the diced zucchini, minced garlic, and sliced mushrooms. Cook for another 4-5 minutes until mushrooms are tender.
Add the frozen peas and corn to the skillet. Stir well to combine.
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook the flour.
Gradually stir in the vegetable broth while continuously mixing to avoid lumps.
Add salt, pepper, thyme, rosemary, and fresh parsley. Cook, stirring frequently, for another 4-5 minutes until the mixture thickens.
Remove the skillet from heat and let it cool slightly.
Line a 9-inch pie dish with one dairy-free pie crust.
Pour the vegetable filling into the crust, spreading it evenly.
Cover the filling with the second pie crust. Seal the edges by crimping them with a fork or your fingers.
Cut small slits on the top crust to allow steam to escape.
Brush the top crust with oat milk for a golden finish.
Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes until the crust is golden brown.
Allow to cool for 10 minutes before serving.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6210 mg | 270% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 60.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 513 mg | 39% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4587 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
