Vegan Pot Pie

4.95 from 17 votes

Plunge through the crispy crust of this oil-free vegan pot pie full of vegetables in a thick, creamy, savory vegan gravy made without nuts or plant milk. This vegan pot pie recipe is the perfect holiday meal or comfort food on a cold evening.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Entrees

Cuisine: American

Diet: Diabetic, Vegan, Vegetarian

Servings: servings

Calories: 369kcal

Author: Kathy Carmichael

Ingredients

Mushrooms

8 ounce mushrooms cut into ½-inch pieces (or mushrooms of choice)
2 garlic cloves minced
2 teaspoons soy sauce or Tamari
1 teaspoon liquid smoke I used hickory flavor

Pot Pie Filling

1 medium yellow onion diced
3 cloves garlic minced
½ cup celery diced
½ cup carrots diced (frozen or fresh)
½ cup green beans frozen or fresh
½ cup corn frozen or fresh
15 ounces cannellini beans drained and rinsed
1 teaspoon thyme fresh preferred but dried works ½ teaspoon if using dried
½ cup dry white wine a vegan variety
3 cups organic vegetable broth
½ cut fresh or frozen peas
2 cups chopped kale or greens of choice
⅓ cup whole wheat flour gluten-free or regular
2 cups baby gold potatoes peel on and cut into quarters (equal sized pieces are important for even cooking)
2 bay leaves
1 teaspoon sea salt more to taste
2 teaspoons fresh ground black pepper
2 springs fresh rosemary chopped

Other Ingredients

1 recipe oil-free pizza dough or oil-free puff pastry of choice

Instructions

Marinating and Cooking the Mushrooms

Cut mushrooms and marinate them for at least 30 minutes.
In a separate pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking.
Remove mushrooms and set them aside.

Making the Pot Pie

Preheat oven to 400 degrees.
Sauté the onions and garlic until the onions are translucent, about 2-3 minutes.
Add the celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.
Sauté for about 5-7 minutes or until veggies are tender.
Add the dry white wine and turn the heat up to medium-high.
Cook wine by turning down the heat and simmering for about 3-5 minutes, stirring often.
To make an oil-free roux, sprinkle flour over veggies slowly, constantly whisking for 30-60 seconds.
Stir in broth and beans, and add rosemary and bay leaves.
Add the pre-cooked mushrooms.
Bring to a boil, cover, and then simmer for about 25 minutes, until potatoes are tender.
Discard the bay leaves.
Add the kale to the hot pie filling and stir until it wilts.
Taste and adjust the seasoning and add salt and pepper to taste.
Cook for 3-4 minutes and remove from heat.
Now fill oven-safe ramekins with pot pie filling.
Using the thawed oil-free dough or puff pastry, cut dough into circles ½ inch larger around the circumference of the ramekins or any dish you plan to use.
Place one circle over each ramekin.
Using extra dough, use a cookie cutter to add a unique shape (this step may be skipped).
Secure dough around the top, and using a knife, cut four slits into the top of each dough circle to vent the pot pies before cooking.
Place in a 400-degree oven for 30-35 minutes until the dough is brown and crispy.

Notes

I always make several batches of oil-free pizza dough in advance and freeze it, so I have it for various recipes like vegan pot pies.

When using frozen dough, thaw it overnight in the refrigerator for the best results.

Make the filling ahead of time to make meal prep easier.

Choose a bag of frozen organic vegetables such as Cascadian Farms Organic Mixed Vegetables as a quick and easy alternative for chopping and using fresh vegetables.

If preparing for a special occasion, use a small cookie cutting and cut small shapes to decorate the vegan pot pies.

To reheat pot pies without drying them out, preheat your oven to 300 F. Cover the pot pie with aluminum foil. Bake your vegan pot pie for 15 minutes, then remove the aluminum foil. Then, bake for another 10-15 minutes until the filling is heated and the crust flaky.

Leftover vegan pot pie will last in the fridge for up to 5 days, stored in an airtight container.

Freezing Instructions: The unbaked or baked pot pie freezes well for 2-3 months. Allow it to thaw overnight in the refrigerator, then bake as directed or until warm.

Nutrition