Vegan Pot Pie
This hearty vegan pot pie is filled with a medley of vegetables and a creamy sauce, all encased in a flaky crust, making it the perfect comfort food for dinner.
Discover the joy of cooking with this delicious Vegan Pot Pie recipe, a wholesome meal perfect for any dinner table.
Packed with vegetables and a rich, creamy filling, this dish showcases the best of plant-based cooking.
Whether you're a long-time vegan or simply looking to enjoy a healthy meal, this recipe from vegancooking.recipes will satisfy your cravings.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out vegetables based on your preferences. You can use mushrooms, bell peppers, or zucchini for different flavors. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Tips & Notes
- •Let the filling cool before adding the top crust to avoid sogginess.
- •Experiment with spices like rosemary or sage for different flavor profiles.
Recipe Variations
- •Add lentils or chickpeas for extra protein.
- •Substitute coconut milk with cashew cream for a richer filling.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the unbaked pot pie for up to 2 months; just adjust the baking time when ready to cook.
Frequently Asked Questions
Can I use store-bought pie crust?
Yes, using a store-bought vegan pie crust can save time. Just ensure it's labeled vegan.
How do I reheat leftovers?
Reheat individual portions in the microwave or cover the whole pie with foil and reheat in the oven at 350°F (175°C) until warmed through.
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Vegan Pot Pie
This hearty vegan pot pie is filled with a medley of vegetables and a creamy sauce, all encased in a flaky crust, making it the perfect comfort food for dinner.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large bowl, combine the flour and salt for the crust. Add the olive oil and mix until crumbly.
- 2
Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Divide into two balls, flatten them into disks, wrap in plastic, and refrigerate for 30 minutes.
- 3
In a large pot over medium heat, add a splash of olive oil. Sauté the onion, garlic, carrots, and celery for about 5 minutes until softened.
- 4
Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then reduce to a simmer for about 10 minutes until potatoes are tender.
- 5
Stir in the coconut milk, green peas, nutmeg, salt, and pepper. In a small bowl, mix cornstarch with a few tablespoons of water to create a slurry, then add it to the pot to thicken the filling.
- 6
Cook for an additional 5 minutes, stirring frequently, until the mixture has thickened. Remove from heat and allow to cool slightly.
- 7
Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit your pie dish. Place in the dish and fill with the vegetable mixture.
- 8
Roll out the second disk of dough and place over the filling. Seal the edges and cut slits in the top for steam vents. Brush the crust with plant-based milk.
- 9
Bake in the preheated oven for 30-35 minutes until golden brown. Allow to cool for a few minutes before serving.
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