Vegan Vegetable Pot Pie
Cozy up to a plate of comfort food with this Vegan Vegetable Pot Pie—a hearty, plant-based twist on a classic favorite! This recipe is loaded with garden-fresh vegetables like carrots, celery, and russet potatoes, paired with frozen peas and corn for a pop of sweetness. A creamy, dairy-free filling made with almond milk, vegetable broth, and a hint of nutritional yeast gives it that irresistibly rich flavor. Seasoned with aromatic herbs like thyme and rosemary, and topped with a flaky, golden vegan pie crust, this pot pie is both satisfying and nutritious. Ready in just over an hour, it’s the perfect meal for family dinners or cozy nights in. Serve this wholesome dish piping hot and watch it disappear from plates—it’s comfort food at its best, 100% plant-based!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 large Russet potato, peeled and diced
- 1 cup Frozen peas
- 1 cup Frozen corn
- 2 cups Unsweetened almond milk
- 0.25 cup All-purpose flour
- 2 cups Vegetable broth
- 2 tablespoons Nutritional yeast
- 2 teaspoons Soy sauce or tamari
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 package Vegan pie crust
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, heat olive oil over medium heat.
Add diced onion and garlic, and sauté for 2–3 minutes until translucent.
Add the carrots, celery, and potato. Sauté for 5 minutes, stirring occasionally.
Stir in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the vegetable broth and almond milk until smooth and combined.
Add the frozen peas, frozen corn, nutritional yeast, soy sauce, thyme, rosemary, salt, and black pepper. Mix well.
Bring the mixture to a simmer and cook for 8–10 minutes, or until the vegetables are tender and the filling thickens.
Pour the vegetable filling into a 9-inch pie dish.
Roll out the vegan pie crust to fit over the pie dish. Place the crust over the filling, sealing the edges and cutting small slits on top to allow steam to escape.
Bake in the preheated oven for 30–35 minutes or until the crust is golden brown.
Let the pot pie cool for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 44.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1234 mg | 95% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4393 mg | 93% | |
*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.
