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What you need: 

2 pre-made vegan pie crusts
3 medium or 2 large potatoes, diced 1/4"
3 medium or 2 large carrots, diced 1/4"
1 medium onion, diced
salt and pepper, to taste

What you do: 

1. Preheat oven to 450 degrees F. Place 1 pie crust in pie plate. Combine all veggies in a bowl add salt and pepper, to taste. Pour veggie mixture into prepared crust.
2. Top with second crust. If the crust breaks or crumbles, don't worry, just piece it together best you can. Put a few slits in top crust and make any decorations with excess crust. Crimp the edges.
3. Bake for 30 minutes, then reduce heat to 350 degrees F and bake an additional 40 minutes. Check occasionally to make sure crust doesn't burn/brown too quickly. If it does, just cover with foil and continue baking. When finished baking, cut into wedges and serve with ketchup.
Yes, ketchup. Trust me it's fabulous. A holiday or potluck favorite.

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


I like to add garlic, and sometimes wild rice, etc.  The traditional ones we have in MN use rutabaga. 

We make them and freeze them.  They're easy to make for a meal when you're not in the mood to prepare your food.  Reheat in a moderate temperature oven. My husband and I like them with an onion gravy recipe he invented.

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