Ingredients (use vegan versions):

  • 2 pre-made vegan pie crusts (can make yourself)
  • 3 medium or 2 large potatoes
  • 3 medium or 2 large carrots
  • 1 medium onion
  • salt and pepper to taste


Cut potatoes and carrots into small
cubes (approximately 1/4 to 1/2″) dice
the onion. Combine all veggies in a
bowl add salt and pepper to taste.
Pour veggie mixture into one of the pie
crusts. Remove second pie crust from
tin and use to cover the veggies. If
the crust breaks or crumble, don’t
worry, just piece it together best you
can. Put a few slits in top crust and
make any decorations w/ excess crust.
Crimp the edges. Bake at 450 degrees
for 30 minutes, then reduce heat to 350
degrees and bake an additional 40
minutes. Check occasionally to make
sure crust doesn’t burn/brown too
quickly. If it does, just cover w/
foil and continue baking. When
finished, cut into wedges and serve w/
ketchup. Yes, ketchup. Trust me it’s
fabulous. A holiday or potluck
favorite. 🙂

Serves: 4

Preparation time: 15 min

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