Vegetable and Bean Pot Pies with Potato Crusts

Serves 5

Vegetable and Bean Pot Pies with Potato Crusts

I find vegan pastry particularly hard to master without the use of vegetable shortening, vegan margarine and the like. I stay away from these ingredients, and an oil-based crust can be a tricky, messy beast. I skip the whole thing here and just slice sweet and regular potatoes into thin coins, fan them out on top of this vegetable and bean pot pie and roast them until crispy and crust-like. The result has all of the effect of a traditional pot pie with much less effort.

In each delicious serving: 217 calories | 8 g protein | 4 g fat | 39 g carbs (4 g sugar, 10 g fiber) | 82 mg sodium

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