Vegan Savory Vegetable Pie

Indulge in the comforting flavors of this Vegan Savory Vegetable Pie, a plant-based twist on a classic favorite. This hearty recipe features a flaky, buttery vegan pie crust enveloping a rich medley of sautéed vegetables, including carrots, celery, mushrooms, potatoes, and peas, all simmered in a flavorful herb-infused gravy thickened to perfection. Accented with fresh thyme, rosemary, and a touch of nutritional yeast, the filling delivers a savory depth that will satisfy every palate. Perfect for holiday dinners, cozy family meals, or meal prep, this dish is both delicious and wholesome. With simple ingredients and easy-to-follow steps, this crowd-pleasing pie is a must-try for anyone seeking comfort food with a vegan twist.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2.5 cups all-purpose flour
• 1 cup cold vegan butter
• 0.5 cup ice water
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 8 ounces mushrooms, sliced
• 1 cup frozen peas
• 1 medium potato, peeled and diced
• 1.5 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons nutritional yeast

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

To make the pie crust, combine the all-purpose flour and a pinch of salt in a large mixing bowl.

Step 3

Cut the cold vegan butter into small cubes and add to the flour.

Step 4

Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.

Step 5

Gradually add the ice water, a tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.

Step 6

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 7

For the filling, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent.

Step 8

Add the diced carrots, celery, mushrooms, and potato to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.

Step 9

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

Step 10

Add the vegetable broth, soy sauce, fresh thyme, fresh rosemary, salt, black pepper, and nutritional yeast. Bring to a simmer.

Step 11

In a small bowl, mix the cornstarch with water to make a slurry. Stir this into the vegetable mixture and cook for another 2-3 minutes until the sauce thickens.

Step 12

Remove the filling from heat and allow to cool slightly.

Step 13

Roll out one of the dough discs on a floured surface to fit your pie dish. Gently press the dough into the dish, leaving some overhang.

Step 14

Pour the vegetable filling into the crust.

Step 15

Roll out the second dough disc and place it over the filling, trimming any excess and crimping the edges to seal.

Step 16

Make a few slits on the top crust to allow steam to escape.

Step 17

Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown.

Step 18

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

Nutrition Facts

Serving size	(2095.2g)

Amount per serving	% Daily Value*
Calories	3759.3

Total Fat 222.1g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 6085.1mg	0%
Total Carbohydrate 370.2g	0%
Dietary Fiber 37.0g	0%
Total Sugars 34.7g
Protein 68.8g	0%

Vitamin D 22.7IU	0%
Calcium 303.0mg	0%
Iron 23.2mg	0%
Potassium 4138.8mg	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: 53.2%

Protein: 7.3%

Carbs: 39.4%