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Vegan Pot Pie Recipe

Vegan Pot Pie Recipe

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Indulge in the warmth of this Vegan Pot Pie, a delightful blend of creamy vegetables enveloped in a flaky, buttery crust. Ideal for cozy family dinners or special occasions, this comforting dish is both satisfying and easy to prepare. With a rich filling that showcases seasonal veggies and an option for gluten-free pastry, this recipe invites everyone to enjoy a hearty meal. Whether served in individual ramekins for a personal touch or as a large pie for sharing, it promises to be a hit at any gathering. Plus, with its versatile ingredients, you can customize the filling based on your preferences. Enjoy this delicious vegan comfort food that will warm your heart and delight your taste buds!

Ingredients

Scale
  • 1 package puff pastry (2 sheets)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup peas
  • 2 cups small broccoli florets
  • 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
  • Optional: 3 tablespoons vegan butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sauté diced onion, celery, and carrots until softened (about 5 minutes).
  3. Stir in peas, broccoli, garlic, thyme, salt, pepper, and nutmeg; cook for another 5 minutes.
  4. Sprinkle oat flour over the mixture; stir for 1–2 minutes until coated. Gradually add cashew milk while stirring and bring to a simmer for about 3 minutes until thickened. Remove from heat and stir in optional vegan butter.
  5. Roll out puff pastry on a clean surface; cut into desired sizes for ramekins or pie plate.
  6. Fill ramekins with vegetable mixture and top with puff pastry; seal edges tightly.
  7. Brush with egg wash (vegan option available) and bake for about 30–45 minutes until golden brown.
  8. Let cool for 5–10 minutes before serving.

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