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Vegetable Pot Pie

This is a recipe that I found many years ago in a vegetarian magazine and have been making it ever since. It is really easy and looks and tastes like a lot of work. Our secret! It’s full of vegetables and topped with either phyllo dough or puff pastry, whichever you prefer. Can you say yum?Read the full post @ http://ericainthecity.blogspot.com/

10 min cook | 4 servings | 30 min prep

Diet Categories:
  • Vegan

Ingredients

  • extra-virgin olive oil 3 tbsp
  • roasted potatoes with sliced onion 28 ounce
  • bag frozen vegetables
  • mostly thawed 10 ounce
  • organic cream of mushroom soup
  • such as Imagine 1.25 cup
  • sheet frozen puff pastry or phyllo dough
  • slightly thawed 0.5 na

Directions

  1. Preheat oven to 400ºF.
  2. If using fresh potatoes (about 4 medium)
  3. wash
  4. peel and cube. Place potatoes on a cooking tray and add 1 small diced onion. Toss (on tray) with 3 tbsp olive oil and salt & pepper. Roast for approximately 25-35 minutes
  5. turning frequently. (So good!)ORIf using a bag of frozen potatoes
  6. heat 1 tbsp oil in large pan. Add potatoes and saute over medium-high heat until partially thawed
  7. about 3 minutes.
  8. Combine potatoes
  9. soup
  10. and vegetables in a pot and bring to a boil. Reduce heat and cook
  11. stirring often
  12. until vegetables are completely thawed and ingredients are well combined. Spoon mixture into an 8
  13. Unfold puff pastry (or phyllo) and cover vegetable mixture with a single layer
  14. breaking to fit in pan. Bake about 10 minutes
  15. until pastry is golden brown and filling is bubbling

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