Vegetable Pot Pie Vegan
Indulge in the comforting warmth of a homemade *Vegetable Pot Pie Vegan*—a plant-based twist on a classic comfort food. Packed with hearty russet potatoes, tender carrots, earthy mushrooms, and sweet bursts of peas and corn, this dish is a celebration of wholesome vegetables wrapped in a flaky, golden vegan puff pastry. A luscious filling, thickened with a creamy blend of all-purpose flour, vegetable broth, and almond milk, is elevated with the savory depth of nutritional yeast, soy sauce, and fragrant fresh herbs like thyme and rosemary. Perfect for cozy dinners or holiday gatherings, this dairy-free and egg-free recipe is as satisfying as it is easy to make, with just 20 minutes of prep before the oven does the work. Ready to impress vegans and non-vegans alike, this pot pie is your go-to for comforting vegan recipes that delight every palate.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 medium Russet potatoes, peeled and cubed
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 cup Mushrooms, sliced
- 1 third cup All-purpose flour
- 4 cups Vegetable broth
- 1 cup Unsweetened almond milk (or other plant milk)
- 2 tablespoons Soy sauce or tamari
- 2 tablespoons Nutritional yeast
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 sheet Vegan puff pastry (store-bought or homemade)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the carrots, celery, and potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Stir in the mushrooms and cook for another 3-4 minutes.
Sprinkle the flour evenly over the vegetables in the skillet and stir well, allowing the flour to coat everything.
Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Simmer for 5-7 minutes until the mixture thickens.
Stir in the almond milk, soy sauce, nutritional yeast, thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
Add the frozen peas and corn, stirring to combine. Simmer for an additional 3 minutes.
Pour the vegetable mixture into a deep-dish pie pan or casserole dish.
Roll out the vegan puff pastry to fit over the dish. Carefully lay the pastry over the vegetable filling, trimming any excess and pressing the edges down to seal.
Cut a few small slits into the pastry to allow steam to escape while baking.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1118 mg | 24% | |
*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.
