- PREP-TIME: / READY IN: 1 HOUR, 30 MINUTES
- MAKES ONE (9×13-INCH) POT PIE
A close friend of mine loves to eat my vegetable pot pie with mashed potatoes on top. This recipe is a great way to find out why.
From The Forks Over Knives Plan
By Del Sroufe ,Nov 16, 2015
https://www.youtube.com/embed/dea_2B79eEw?feature=oembed&rel=0&enablejsapi=1
INGREDIENTS
- 4 large russet potatoes (about 2 pounds), peeled and cut into large chunks
- Sea salt
- 2 large yellow onions, finely diced
- 3 large carrots, diced
- 3 cups frozen peas
- 3 cups frozen corn
- 4 cups frozen broccoli florets
- 6 tablespoons arrowroot powder
- 4 cups unsweetened, unflavored plant milk
- 1⁄4 cup nutritional yeast
- Freshly ground black pepper
- Chopped fresh chives, for serving (optional)
INSTRUCTIONS
- Preheat the oven to 350°F.
- Place the potatoes in a large pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and cook until the potatoes are tender when pierced with the tip of a sharp knife, 12 to 14 minutes. Remove the pot from the heat and drain off all but 2⁄3 cup of the cooking water. Use a masher to mash the potatoes well. Season with salt to taste, and set aside.
- Cook the onions and carrots in a large sauté pan over medium-high heat, stirring occasionally, until the onions are translucent and beginning to brown, 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
- Add the peas, corn, and broccoli. Cook until heated through, about 5 minutes.
- Meanwhile, combine the arrowroot powder with the plant milk in a medium bowl, and whisk until well blended. Add the mixture to the vegetables along with the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
- Transfer the vegetable mixture to a 9×13-inch pan. Spoon the mashed potatoes evenly over the top.
- Bake until bubbly and lightly browned, about 1 hour. Sprinkle with the chopped chives, if desired, and serve hot.