Pot pies are really delicious comfort foods – they’re basically dinner in pastry form.  They’re usually made with meat, though, so it can be hard to find a version that’s vegetarian-friendly.  We’ve come up with our own version – a vegan pot pie, no less – that’s hearty and filled with veggies and entirely free of animal products.

If you want to make our pot pie, here’s what you’ll need:

• 4 small potatoes
• A large carrot
• 2 stalks of celery
• A package of frozen cut green beans
• Frozen peas
• Garlic
• 3 Massel 7’s Beef Style Bouillon Cubes
• Cornstarch
• 2 9-inch frozen pie crusts – make sure you check the ingredients to be sure they’re not made with lard – OR you can make your own pie crusts, doubling the recipe we used for making this pie (you’ll need sugar, flour, butter, and shortening if you make the crust yourself, and it won’t be vegan)

The first thing we did was boil 3 cups of water and then use the Massel 7’s bouillon cubes to make broth.  Then we diced up our potatoes, celery, and carrot and minced 2 cloves of garlic and threw everything in the broth along with our package of green beans and around 1 cup of frozen peas.

We brought everything to a boil and then let the vegetables simmer for about 5 minutes.  Then we mixed 2 tablespoons of cornstarch with 1/4 cup of water and stirred that into the veggie mix to thicken it.

We took one of our pie crusts and carefully placed it into a pie dish, then spooned the vegetables and broth into the crust.

We placed the second crust right on top of the vegetables, so that everything was enclosed, and baked the pot pie at 425°F for 30 minutes, until the top crust began to lightly brown.

Once the pie had cooled off a little bit, we cut into it …

… and sliced it up to serve it.

Doesn’t that look delicious?  All in all, it’s an easy, tasty, veggie-stuffed meal and a nice vegan version of comfort food.  All you have to do is round up a bunch of vegetables and some pie crusts (or make your own) and you’re on your way to a hearty, warm meat-free meal.