4 Serves
81 Mins
5 g
28 g
11 g
Preheat your oven to 200°C and prepare your vegetables by chopping the onion and other filling ingredients using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Vegetable Broth
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
589 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and filling ingredients until softened.
Season the mixture with salt and black pepper to taste, then stir well to combine all flavors.
Transfer the filling into a casserole dish and cover with the vegan pie crust, crimping the edges to seal.
Bake the pot pie in the oven until the crust is golden brown and the filling is bubbling.
Mixed Vegetables
Olive Oil
Salt
Black Pepper
Vegan Pie Crust
Vitamin A
313 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
336 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g