Dairy-Free Savory Vegetable Pie

Indulge in the comforting warmth of this Dairy-Free Savory Vegetable Pie, a wholesome and satisfying dish that’s perfect for any occasion! Packed with a medley of vibrant vegetables—like carrots, zucchini, mushrooms, and peas—this plant-based recipe is both hearty and nutrient-rich. The filling is lusciously creamy, thanks to a blend of vegetable broth and a simple flour-based roux, while aromatic herbs like thyme, rosemary, and parsley elevate the flavor profile to new heights. Encased in a flaky dairy-free pie crust and brushed with oat milk for a golden finish, this pie is perfect for both weeknight dinners and special gatherings. Ready in just over an hour and serving up to six, this golden-brown masterpiece will delight vegans and omnivores alike. It’s a must-try for anyone seeking a savory, comforting, and completely dairy-free recipe!

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 medium, chopped Onion
• 2 medium, diced Carrot
• 2 diced Celery stalks
• 1 medium, diced Zucchini
• 3 minced Garlic cloves
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 cup, sliced Mushrooms
• 2 cups Vegetable broth
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon, dried Thyme
• 0.5 teaspoon, dried Rosemary
• 1 tablespoon, fresh chopped Parsley
• 2 9-inch Dairy-free pie crust
• 2 tablespoons Oat milk

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, heat olive oil over medium heat.

Step 3

Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes until the vegetables begin to soften.

Step 4

Stir in the diced zucchini, minced garlic, and sliced mushrooms. Cook for another 4-5 minutes until mushrooms are tender.

Step 5

Add the frozen peas and corn to the skillet. Stir well to combine.

Step 6

Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook the flour.

Step 7

Gradually stir in the vegetable broth while continuously mixing to avoid lumps.

Step 8

Add salt, pepper, thyme, rosemary, and fresh parsley. Cook, stirring frequently, for another 4-5 minutes until the mixture thickens.

Step 9

Remove the skillet from heat and let it cool slightly.

Step 10

Line a 9-inch pie dish with one dairy-free pie crust.

Step 11

Pour the vegetable filling into the crust, spreading it evenly.

Step 12

Cover the filling with the second pie crust. Seal the edges by crimping them with a fork or your fingers.

Step 13

Cut small slits on the top crust to allow steam to escape.

Step 14

Brush the top crust with oat milk for a golden finish.

Step 15

Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes until the crust is golden brown.

Step 16

Allow to cool for 10 minutes before serving.

Nutrition Facts

Serving size	(2054.9g)

Amount per serving	% Daily Value*
Calories	1522.9

Total Fat 70.6g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 8.2g
Cholesterol 0mg	0%
Sodium 6209.9mg	0%
Total Carbohydrate 191.8g	0%
Dietary Fiber 37.5g	0%
Total Sugars 60.3g
Protein 40.9g	0%

Vitamin D 12.5IU	0%
Calcium 513.1mg	0%
Iron 12.1mg	0%
Potassium 4586.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 10.4%

Carbs: 49.0%