Vegan Savory Stout and Vegetable Pies

Name: Vegan Savory Stout and Vegetable Pies
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; I Can't Believe It's Not Butter Vegan Margarine Spread; Talking Rain AQA Water, 9.5 pH; Keebler Pie Crust, Graham, 9 Inch; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Elephant Garlic; Organic White Onion; Yukon Gold Potato; Carrot; Melissa's Shiitake Mushrooms, Dried; Signature Kitchens Mushrooms, Baby Bella, Whole; Giorgio Exotic Baby Button Whole; O Organics Organic Pasta Sauce Portobello Mushroom; SIGNATURE SELECTS Tomoto Paste, Product; Bell’s Kalamazoo Stout; Manischewitz Broth, Vegetable; Wan Ja Shan Soy Sauce; McCormick® Ground Thyme; O Organics Rosemary, Organic; Clabber Girl Gluten Free Non GMO Corn Starch; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt & Black Pepper

Serves 4

70 mins

View instructions

Recipes

Groceries

Recipes

Groceries

Rabbit and Wolves

Vegan Savory Stout and Vegetable Pies

Serves 4

70 mins

Buttery vegan crust over hearty, delicious veggies braised in beer. Baked until golden brown.

Ingredients needed

Ingredient amounts

How to make this recipe

Your groceries will be delivered from

More recipes from Rabbit and Wolves