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Vegan Pot Pie Recipe

Delicious Vegan Pot Pie Recipe for Cozy Comfort Food Nights

This Vegan Pot Pie Recipe offers a heartwarming twist on a classic dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry Use gluten-free puff pastry if desired.
  • 2 tablespoons Vegan Butter Optional, can be omitted.
  • 1 cup Vegan Egg Wash Mix non-dairy milk with agave syrup as an alternative.
For the Filling
  • 2 tablespoons Olive Oil Any neutral cooking oil works too.
  • 1 medium Onion Adds sweetness and depth.
  • 2 sticks Celery Can be omitted if unavailable.
  • 2 medium Carrots Any variety will work beautifully.
  • 1 cup Peas Frozen peas are super convenient.
  • 1 cup Broccoli Fresh or frozen florets are both great.
  • 2 cloves Garlic Minced for flavor enhancement.
  • 1 teaspoon Thyme Substitute with dried thyme if fresh is unavailable.
  • to taste Salt/Pepper Essential seasonings, adjust to taste.
  • 1 pinch Nutmeg Omit if preferred.
  • 2 tablespoons Oat Flour Substitute with cornstarch for gluten-free.
  • 1 cup Cashew Milk Swap with any plant-based milk.

Equipment

  • large pot
  • Rolling Pin
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your crust if making from scratch, or let store-bought puff pastry warm to room temperature.
  2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté chopped onion, celery, and carrot for about 5 minutes until softened.
  3. Stir in peas, broccoli, minced garlic, thyme, salt, pepper, and nutmeg. Cook for another 5 minutes.
  4. Sprinkle in oat flour and stir for 1-2 minutes. Gradually add cashew milk while stirring until thickened, about 2-3 minutes.
  5. Roll out your chilled puff pastry into a large sheet, trimming the edges to fit your ramekins or pie plate.
  6. Spoon the vegetable mixture into ramekins or a pie plate. Cover with pastry, sealing edges and cutting slits for steam.
  7. Brush the top of the crust with vegan egg wash and season lightly with salt and pepper. Bake for 30-45 minutes until golden brown.
  8. Let cool for 5-10 minutes before serving. Enjoy your Vegan Pot Pie with loved ones!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 120mgIron: 2mg

Notes

Best served warm, pairs well with a side salad for a balanced meal.

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