Vegan Savory Vegetable Pie
Discover the ultimate comfort food in this Vegan Savory Vegetable Pie, a hearty and flavorsome dish perfect for any occasion. Featuring a flaky homemade vegan crust and a rich, savory filling of carrots, celery, mushrooms, potatoes, and peas, this recipe is a celebration of wholesome plant-based ingredients. Enhanced with fragrant herbs like thyme and rosemary, a splash of soy sauce, and nutritional yeast for added depth, each bite delivers a satisfying blend of textures and flavors. The thickened vegetable broth ties the filling together beautifully, while the golden crust provides the perfect complement to the robust interior. Easy to prepare, this pie is ideal for family dinners, holidays, or as an impressive centerpiece for your next gathering. Packed with nutritious vegetables and completely dairy-free, this vegan delight is sure to please vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup cold vegan butter
- 0.5 cup ice water
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 8 ounces mushrooms, sliced
- 1 cup frozen peas
- 1 medium potato, peeled and diced
- 1.5 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 400°F (200°C).
To make the pie crust, combine the all-purpose flour and a pinch of salt in a large mixing bowl.
Cut the cold vegan butter into small cubes and add to the flour.
Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the filling, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent.
Add the diced carrots, celery, mushrooms, and potato to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
Add the vegetable broth, soy sauce, fresh thyme, fresh rosemary, salt, black pepper, and nutritional yeast. Bring to a simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Stir this into the vegetable mixture and cook for another 2-3 minutes until the sauce thickens.
Remove the filling from heat and allow to cool slightly.
Roll out one of the dough discs on a floured surface to fit your pie dish. Gently press the dough into the dish, leaving some overhang.
Pour the vegetable filling into the crust.
Roll out the second dough disc and place it over the filling, trimming any excess and crimping the edges to seal.
Make a few slits on the top crust to allow steam to escape.
Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown.
Let the pie cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 370.2 g | 135% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 34.7 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 303 mg | 23% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4139 mg | 88% | |
*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.
