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Vegan Pot Pie Recipe

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★★★★★

4.7 from 114 reviews

This Vegan Pot Pie recipe features a flaky puff pastry crust filled with a rich and creamy vegetable medley including peas, broccoli, carrots, and aromatic thyme in a luscious cashew milk-based sauce. Perfectly baked until golden brown, this comforting dish is ideal for a hearty plant-based meal.

Ingredients

Scale

Crust

  • 1 package puff pastry (2 sheets)

Filling

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup peas
  • 2 cups small broccoli florets – frozen or fresh
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch nutmeg
  • 1/4 cup oat flour
  • 2 1/2 cups unsweetened cashew milk
  • 3 tablespoons vegan butter, optional for added richness

For topping

  • Vegan egg wash (2 tablespoons non-dairy milk + 1 teaspoon agave) or regular egg wash
  • Salt and pepper for sprinkling
  • Sprig of thyme (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie.
  2. Prepare Crust: If making your own crust, start that now. Let the crust rest in the fridge while you prepare the filling. Note that the pie crust preparation time isn’t included in the total pot pie cook time.
  3. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onion, celery, and carrots; sauté until softened, about 5 minutes, stirring occasionally.
  4. Add Remaining Veggies and Seasoning: Stir in peas, broccoli, minced garlic, fresh thyme leaves, salt, pepper, and nutmeg. Cook until vegetables are warmed through, about 5 minutes.
  5. Make the Sauce: Sprinkle oat flour over the vegetables and cook, stirring constantly, for 1-2 minutes to coat the veggies and cook out the raw flour taste. Gradually pour in unsweetened cashew milk while stirring, bring the mixture to a simmer, and cook for 2-3 minutes until thickened. Remove from heat, then stir in vegan butter until melted.
  6. Prepare Puff Pastry: Roll out the puff pastry sheets on a clean surface. To get the correct size, place ramekins or your pie plate on top of the dough and cut around the base to create dough rounds.
  7. Assemble Pot Pies: Spoon the vegetable filling evenly into 4 ramekins or a pie dish. Cover each with the cut puff pastry rounds, pressing the edges against the dish to seal securely.
  8. Apply Egg Wash: Brush the tops of the puff pastry with vegan or regular egg wash to encourage browning. Sprinkle lightly with salt, pepper, and garnish with a sprig of thyme.
  9. Bake: Place the pot pies in the preheated oven and bake for 30-45 minutes, until the puff pastry is puffed and golden brown.
  10. Rest & Serve: Let the pot pies rest for 5-10 minutes before serving to allow the filling to set. Enjoy your warm, comforting vegan pot pie!

Notes

  • For a gluten-free option, substitute the puff pastry and oat flour with gluten-free alternatives.
  • Vegan butter is optional but adds richer flavor and silkier texture to the filling.
  • If desired, add other vegetables like mushrooms or potatoes for variation.
  • If you don’t have ramekins, a single large pie dish can be used instead.
  • Prepare the filling ahead of time and refrigerate; assemble before baking for convenience.

Keywords: vegan pot pie, puff pastry pot pie, plant-based pot pie, dairy-free pot pie, vegetable pot pie, easy vegan dinner

Find it online: https://yumwithmia.com/vegan-pot-pie-recipe/