Vegetable Pot Pie Vegan

Indulge in the comforting warmth of a homemade *Vegetable Pot Pie Vegan*—a plant-based twist on a classic comfort food. Packed with hearty russet potatoes, tender carrots, earthy mushrooms, and sweet bursts of peas and corn, this dish is a celebration of wholesome vegetables wrapped in a flaky, golden vegan puff pastry. A luscious filling, thickened with a creamy blend of all-purpose flour, vegetable broth, and almond milk, is elevated with the savory depth of nutritional yeast, soy sauce, and fragrant fresh herbs like thyme and rosemary. Perfect for cozy dinners or holiday gatherings, this dairy-free and egg-free recipe is as satisfying as it is easy to make, with just 20 minutes of prep before the oven does the work. Ready to impress vegans and non-vegans alike, this pot pie is your go-to for comforting vegan recipes that delight every palate.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 2 medium Russet potatoes, peeled and cubed
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 cup Mushrooms, sliced
• 1 third cup All-purpose flour
• 4 cups Vegetable broth
• 1 cup Unsweetened almond milk (or other plant milk)
• 2 tablespoons Soy sauce or tamari
• 2 tablespoons Nutritional yeast
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 sheet Vegan puff pastry (store-bought or homemade)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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

Step 3

Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

Step 4

Add the carrots, celery, and potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 5

Stir in the mushrooms and cook for another 3-4 minutes.

Step 6

Sprinkle the flour evenly over the vegetables in the skillet and stir well, allowing the flour to coat everything.

Step 7

Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Simmer for 5-7 minutes until the mixture thickens.

Step 8

Stir in the almond milk, soy sauce, nutritional yeast, thyme, rosemary, salt, and pepper. Adjust seasoning to taste.

Step 9

Add the frozen peas and corn, stirring to combine. Simmer for an additional 3 minutes.

Step 10

Pour the vegetable mixture into a deep-dish pie pan or casserole dish.

Step 11

Roll out the vegan puff pastry to fit over the dish. Carefully lay the pastry over the vegetable filling, trimming any excess and pressing the edges down to seal.

Step 12

Cut a few small slits into the pastry to allow steam to escape while baking.

Step 13

Bake the pot pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.

Step 14

Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2882.2g)

Amount per serving	% Daily Value*
Calories	2734.7

Total Fat 111.8g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 8084.5mg	0%
Total Carbohydrate 379.8g	0%
Dietary Fiber 48.7g	0%
Total Sugars 52.6g
Protein 76.5g	0%

Vitamin D 114.0IU	0%
Calcium 853.0mg	0%
Iron 21.3mg	0%
Potassium 6500.1mg	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: 35.5%

Protein: 10.8%

Carbs: 53.7%