Vegan Savory Potato Pie

Indulge in pure comfort food with this Vegan Savory Potato Pie, a plant-based twist on a classic favorite that's hearty, wholesome, and irresistibly creamy. Featuring a flaky, store-bought vegan pie crust and a rich filling loaded with tender boiled potatoes, sautéed carrots, onions, garlic, and sweet peas, this pie is a symphony of flavors and textures. A luscious sauce made with almond milk, nutritional yeast, and fresh thyme adds a velvety, cheesy note, while a hint of black pepper gives it a warm, savory kick. Perfect for family dinners, potlucks, or as a satisfying holiday centerpiece, this quick-prep recipe bakes to golden perfection in just 30 minutes. Serve it warm for a cozy, crowd-pleasing dish everyone, vegan or not, will adore.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 9-inch Frozen vegan pie crust
• 4 medium Potatoes
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 1 medium, diced Carrot
• 1 cup Frozen peas
• 1 cup Almond milk
• 3 tablespoons Nutritional yeast
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel the potatoes and cut them into chunks. Boil them in salted water until tender, about 15 minutes. Drain and set aside.

Step 3

While potatoes are boiling, heat olive oil in a large skillet over medium heat.

Step 4

Add the diced onion and minced garlic to the skillet, sauté until the onion is translucent.

Step 5

Add the diced carrot and cook for another 5 minutes until the carrot begins to soften.

Step 6

Stir in the frozen peas and cook for an additional 2 minutes.

Step 7

In a small bowl, whisk together the almond milk, nutritional yeast, fresh thyme, salt, and black pepper.

Step 8

In another small bowl, mix the cornstarch with water to create a slurry.

Step 9

Add the almond milk mixture to the skillet, then stir in the cornstarch slurry. Cook until the mixture thickens, about 2-3 minutes.

Step 10

Remove the skillet from heat and gently fold in the boiled potatoes. Ensure all ingredients are well combined.

Step 11

Pour the potato mixture into the frozen vegan pie crust, spreading it evenly.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Step 13

Let the pie cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1570.2g)

Amount per serving	% Daily Value*
Calories	1580.1

Total Fat 40.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2744.7mg	0%
Total Carbohydrate 269.7g	0%
Dietary Fiber 34.7g	0%
Total Sugars 45.3g
Protein 43.9g	0%

Vitamin D 78.1IU	0%
Calcium 634.9mg	0%
Iron 14.8mg	0%
Potassium 5521.3mg	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: 22.6%

Protein: 10.8%

Carbs: 66.6%