Easy Vegan Pot Pie Recipe

Easy Vegan Pot Pie Recipe

There’s been a misconception for long that pot pies can only be delicious and enjoyable when made with meat or other non-vegan ingredients. That could not be any further from the truth, and in this guided recipe I’ll prove it to you with my special vegan pot pie recipe that uses 100% vegan ingredients and I’ll say this would compete and definitely beat the non-vegan pot pies out there.

Like I said earlier you do not have to be vegan to enjoy this pot pie. It is great for family dinners, casual get togethers, or even meal prep since leftovers reheat really well and still retain the same qualities as when it was very fresh. You can enjoy it with a simple salad or some roasted veggies, and dinner is done without much effort.

I might as well let you go through the recipe below to follow the steps.

Easy Vegan Pot Pie Recipe

This is the best vegan pot pie recipe you'll find anywhere online. The result speaks for itself.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine American, Vegan

Servings 6 Servings

Calories 380 kcal

Equipment

• Large skillet or sauté pan
• Medium saucepan
• Whisk
• 9-inch pie dish or baking dish
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Oven

Ingredients

  

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For the Filling

• 2 tablespoons olive oil or vegan butter
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 cup diced potatoes Yukon gold or russet
• 1 cup mushrooms sliced
• ¾ cup frozen peas
• ¾ cup frozen corn
• 3 tablespoons all-purpose flour
• 1½ cups unsweetened vegan milk almond, soy, or oat
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

For the Crust

• 1 vegan pie crust store-bought or homemade

Instructions

 

Preheat the oven

• Preheat your oven to 400°F (200°C).

Cook the vegetables

• Heat olive oil or vegan butter in a large skillet over medium heat. Add onion and saute for 3 to 4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.

Add hearty veggies

• Add carrots, celery, potatoes, and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until vegetables begin to soften.

Make the sauce

• Sprinkle flour over the vegetables and stir well to coat. Slowly pour in the plant-based milk and vegetable broth, whisking gently to avoid lumps.

Season and thicken

• Add thyme, rosemary, smoked paprika, salt, and pepper. Simmer for 5 to 7 minutes, stirring frequently, until the filling thickens.

Add final vegetables

• Stir in peas and corn, then remove from heat.

Assemble the pot pie

• Pour the filling into a greased pie dish. Place the vegan pie crust on top, trimming excess dough and crimping the edges. Cut small slits in the crust to allow steam to escape.

Bake

• Bake for 30 to 35 minutes, or until the crust is golden brown.

Cool and serve

• Let the pot pie cool for 5 to 10 minutes before serving.

Nutrition

Calories: 380kcal

Keyword Vegan Pot Pie Recipe

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