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Vegan Pot Pie

Irresistible Vegan Pot Pie with Creamy Veggie Goodness

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This Vegan Pot Pie is a comforting dish packed with creamy vegetable goodness that warms the heart and is adaptable for gluten-free diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry or homemade gluten-free crust
  • 3 tablespoons Vegan Butter optional for enhancing flavor
For the Filling
  • 2 tablespoons Olive Oil or any neutral cooking oil
  • 1 large Onion diced
  • 2 stalks Celery diced
  • 2 large Carrots diced
  • 1 cup Peas fresh or frozen
  • 2 cups Broccoli Florets fresh or frozen
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Thyme Leaves or dried thyme
  • 1 teaspoon Salt
  • ½ teaspoon Pepper optional
  • 1 pinch Nutmeg
  • ¼ cup Oat Flour or all-purpose/gluten-free blend
  • 2.5 cups Unsweetened Cashew Milk or any non-dairy/dairy milk

Equipment

  • Oven
  • Large pot or Dutch oven
  • Rolling Pin
  • Ramekins or Pie Plate

Method
 

Step-by-Step Instructions for Vegan Pot Pie
  1. Preheat your oven to 350°F (175°C).
  2. Prepare a gluten-free crust if desired, otherwise use store-bought puff pastry.
  3. Heat olive oil in a large pot, then sauté diced onion, celery, and carrots for about 5 minutes.
  4. Add peas, broccoli, garlic, thyme, salt, pepper, and nutmeg; cook for another 5 minutes.
  5. Sprinkle oat flour over vegetables; stir and slowly add cashew milk while stirring to avoid lumps.
  6. Roll out puff pastry dough to fit ramekins or pie plate.
  7. Ladle filling into ramekins or pie plate, cover with pastry, and seal edges tightly.
  8. Brush with an egg wash or vegan alternative, and sprinkle salt, pepper, and thyme on top.
  9. Bake in the preheated oven for 30-45 minutes until the crust is golden brown.
  10. Let the pot pie rest for 5-10 minutes before serving.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Consider making a homemade gluten-free crust for a fresher taste and control over ingredients. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 2 months.

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