When the weather gets chilly, nothing tastes better than a piping hot vegan pot pie. As a kid, my mom used to buy frozen pot pies, which obviously weren't vegan. But, I remember the comfort a pot pie brought after playing in the snow or on a cold winter evening. This year, however, I think I might serve vegan pot pie for Thanksgiving.
Whenever I plan for the holidays, I always consider my guests as well as the weather. Usually, I make Vegan Mushroom Wellington or my Vegan Meatloaf, but this year I'm trying something new. And, when I try something new, I have to practice and make sure it's just right before I feed my hungry crew on Thanksgiving Day. Check my Vegan Pot Pie recipe.
WHAT INGREDIENTS DO YOU NEED TO MAKE THE BEST VEGAN POT PIE?
- Soy sauce or Tamari
- Liquid smoke (I used hickory flavor)
POT PIE FILLING
- Yellow or white onion
- Carrots, diced (frozen or fresh)
- Green beans (frozen or fresh)
- Peas (frozen or fresh)
- Corn (frozen or fresh)
- Chopped kale (or greens of choice)
- Cannellini beans
- Thyme (fresh preferred but dried works 1/2 teaspoon if using dried)
- Rosemary (fresh preferred)
- Dry white wine (a vegan variety)
- Organic vegetable broth
- Flour (gluten-free or regular; I used chickpea flour)
- Baby gold potatoes, peel on and cut into cubes
- Bay leaves
- Sea salt, more to taste
- Fresh ground black pepper
MARINATING THE MUSHROOMS AND COOKING FIRST
Even though the mushrooms can be added to the pot of goodies, I suggest marinating the mushrooms and cooking them separately in order to give them a firmer structure. As a result, the mushrooms as a meat component.
The rest of the recipe, however, all cooks in one-pot, which makes for easy cleanup. And who doesn't love easy cleanup?
HOW TO MAKE OIL-FREE ROUX
To thicken the mixture, I made an oil-free roux. Although roux is generally made with butter or oil and flour to thicken soups and stews, fortunately, roux can easily be made without both. By simply adding small amounts of gluten-free flour or regular flour into the vegetable cooking, the roux is made without any need for added fat.
Then, slowly add the vegetable broth, stirring until the flour is absorbed into the vegetables.
PREPARING THE PIE CRUST FOR VEGAN POT PIE
In order to top each vegan pot pie with a crispy crust, you first have to roll out one sheet of vegan pasty dough. If you are looking for an oil-free option, try my Oil-Free Pizza Dough or use a vegan pastry dough found in the freezer section of your grocery store.
The size of the dough topper depends on the size and shape of your pot pie dishes. For this particular vegan pot pie recipe, I plan to use individual ramekins. As a result, I roll out the dough and cut circles 1/2 inch larger than the opening in my ramekins.
Additionally, the pot pie can be cooked in a pie plate with a large single dough topper (also 1/2 inch larger than the plate itself). Or, feel free to cook in a square casserole dish, always mimicking the shape of the dish and making the dough 1/2 inch larger than the original dish.
VEGAN STORE-BOUGHT PUFF PASTRY FOR VEGAN POT PIE RECIPE
- Wholly Wholesome Organic Pie Dough
- Pepperidge Farm Frozen Puff Pastry
- Orgran Gluten-free Pastry Mix
- Pampas Puff Pastry Sheets
- Jus-Rol Puff Pastry
COOKING VEGAN POT PIES
Because I generally meal prep everything, vegan pot pies are no different. The filling, for instance, can be prepared ahead of time. Similarly, the dough also can be made and even frozen to use for a variety of recipe.
Furthermore, any time I have extra dough, I enjoy using mini cookie cutters to add pretty shapes for any occasion to add to the top of the vegan pot pies.
Additionally, I brush each pot pie with oat milk right before baking to enhance the browning of the dough.
So, the next time you are craving a little comfort food, give this vegan pot pie recipe a try.
IF YOUR LOVE COMFORT FOODS LIKE VEGAN POT PIES, TRY THESE RECIPES
- Chicken Pot Pie Noodles
- Bruschetta Pasta
- Buffalo Chicken Pasta
- Vegan Cajun Pasta
- Veggie Stuffed Shells
- Meatloaf Meatless Lentils!
- Vegetarian Bolognese
- Creamy Mushroom Recipe
- Mushroom Wellington
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂