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Vegetable Pot Pies

Vegetarian Times Editors
  • minutes
  • Serves 8

INGREDIENTS

1 tsp

Poultry seasoning

6

Asparagus spears

8 oz

Button mushrooms

2

Carrots, diced (1 cup), large

1 1/2 cups

Celery or fennel

1/2 cup

Corn, fresh or thawed frozen kernels

2 cloves

Garlic

1

Leek, medium

1/2 cup

Peas, fresh or thawed frozen

4 oz

Potatoes, red

2 1/4 cups

Vegetable broth, low-sodium

4 tbsp

Soy margarine

1 1/8 cups

Flour

1/4 tsp

Salt

1/2 cup

Whole-wheat flour

2 tbsp

Olive oil

2 tbsp

Cashew butter, creamy