Vegetarian Beef Pot Pie


  • 6 c. water
  • 2 c. soy curls
  • 1 medium onion, diced
  • 1 c. celery, diced
  • 1 c. raw carrots, sliced
  • 4 medium potatoes, peeled, diced
  • 7 – 8 tsp. McKay’s beef-style seasoning
  • 4 Tbsp. cornstarch
  • 1/2 c. cold water


  1. In large saucepan, combine water, onions, celery, carrots, beef-style seasoning, and soy curls.
  2. Bring to a boil, cover and reduce heat.
  3. Add potatoes when carrots are partially cooked. Continue to cook until the veggies are tender.
  4. Thicken to desired consistency with cornstarch mixed with cold water.
  5. Line a 9 x 13 inch casserole dish with pie crust, pour in the cooked vegetables and cover with top crust.
  6. Flute edges and cut steam vents in the top. Bake at 350 degrees F for 1 hour, or until golden.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.