This vegan Cauliflower and Broccoli Pot Pie is a warm and hearty dish that suits a cozy evening meal. Filled with tender cauliflower and broccoli florets in a smooth, creamy sauce, and encased within a flaky pastry crust, this dish offers comfort and delight. The savory vegetables combined with the rich sauce create a fulfilling and tasty meal option. Whether following a vegan or vegetarian diet, or just looking to try something new for dinner, this recipe provides a pleasing culinary experience.

Ingredients

• 1 whole pie crust
• 1 head cauliflower, chopped into florets
• 1 head broccoli, chopped into florets
• 1 cup vegan butter
• 1/2 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, melt the vegan butter over medium heat.
3. Add the flour and whisk constantly for 1 to 2 minutes to make a roux.
4. Slowly whisk in the vegetable broth and almond milk until smooth.
5. Stir in the garlic powder and onion powder.
6. Add the cauliflower and broccoli florets, stirring to coat them in the sauce.
7. Simmer for 10 to 15 minutes until the vegetables are tender.
8. Pour the vegetable mixture into a pie dish lined with the pie crust.
9. Top with another pie crust and seal the edges.
10. Cut slits in the top crust to vent.
11. Bake for 25 to 30 minutes until the crust is golden brown.
12. Let it cool slightly before serving.

Keywords: Tender Vegetables, Smooth Sauce, Flaky Crust, MainCourse, Vegan

Spice Rack: Garlic Powder, Onion Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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