Vegan Savory Potato Pie
Indulge in the comforting flavors of this Vegan Savory Potato Pie, a hearty plant-based twist on a classic favorite. Perfect for cozy dinners or special gatherings, this recipe layers creamy, herbed potatoes with a vibrant medley of onions, carrots, and peas, all nestled into a flaky vegan crust. With the richness of almond milk, a touch of nutritional yeast for a cheesy depth, and the aromatic notes of fresh thyme, this dish delivers a satisfying balance of textures and flavors. Ready in just over an hour, this wholesome pie is easy to prepare yet impressive enough to wow your guests. Serve it warm and watch as it becomes a beloved addition to your vegan recipe collection.
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Recipe Information
Ingredients
- 1 9-inch Frozen vegan pie crust
- 4 medium Potatoes
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 medium, diced Carrot
- 1 cup Frozen peas
- 1 cup Almond milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C).
Peel the potatoes and cut them into chunks. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
While potatoes are boiling, heat olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet, sauté until the onion is translucent.
Add the diced carrot and cook for another 5 minutes until the carrot begins to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
In a small bowl, whisk together the almond milk, nutritional yeast, fresh thyme, salt, and black pepper.
In another small bowl, mix the cornstarch with water to create a slurry.
Add the almond milk mixture to the skillet, then stir in the cornstarch slurry. Cook until the mixture thickens, about 2-3 minutes.
Remove the skillet from heat and gently fold in the boiled potatoes. Ensure all ingredients are well combined.
Pour the potato mixture into the frozen vegan pie crust, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Let the pie cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 45.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 635 mg | 49% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5521 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
