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Vegan Pot Pie Recipe

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4 from 30 reviews

This Vegan Pot Pie is a comforting, hearty casserole perfect for a wholesome main course. Featuring a gluten-free, vegan pie crust filled with a rich, flavorful vegetable medley simmered in a creamy, spiced sauce, it combines American and Greek culinary influences. The recipe uses fresh and pantry staples like mushrooms, carrots, green beans, and peas, bound with a cornstarch-thickened broth and baked to golden perfection, making it ideal for a nutritious, plant-based meal.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American, Greek
  • Diet: Gluten Free, Vegan

Ingredients

Pie Crust

  • 1 cup + 1 tbsp (160 g) gluten-free flour
  • ½ cup (60 g) almond flour
  • 2 flax eggs (2 tbsp ground flax seeds + ¼ cup water)
  • 1 tbsp psyllium husk powder
  • 3 tbsp water
  • 2 ½ tbsp coconut oil, softened or vegan butter
  • ½ tsp sea salt

Filling

  • ½ tbsp oil
  • 1 medium (85 g) onion, diced
  • 10 oz (280 g) fresh mushrooms or 4 oz (110 g) canned mushrooms
  • ½ cup (80 g) corn, fresh or canned
  • 1 ½ cup (180 g) carrot, diced
  • 1 ½ cup (160 g) green beans, cut into pieces
  • 3 garlic cloves, minced
  • 1 cup (190 g) peas, canned or frozen
  • Salt and pepper, to taste
  • 1 tsp onion powder
  • ½ tsp paprika
  • ¼ tsp smoked paprika
  • ¼ tsp ground cumin
  • 1 tsp fresh thyme
  • ½ tsp fresh rosemary
  • ⅓ cup (40 g) cornstarch
  • 1 ½ cups (360 ml) vegetable broth
  • 1 cup (240 ml) plant-based milk
  • ¼ cup (60 ml) dry white wine (optional; use less broth if using wine)

Instructions

  1. Prepare flax eggs: Mix 2 tablespoons of ground flax seeds with ¼ cup water in a small bowl and set aside for 5 minutes to thicken.
  2. Make pie crust dough: Combine gluten-free flour, almond flour, flax eggs, psyllium husk powder, water, softened coconut oil or vegan butter, and sea salt in a food processor. Pulse until the mixture forms a dough. Wrap the dough in cling film and chill it in the refrigerator.
  3. Sauté vegetables: Heat ½ tablespoon oil in a large skillet or a 9-inch oven-safe pan over medium-high heat. Mince garlic, dice onion and carrots, and chop green beans. Sauté onion for 1-2 minutes, then add mushrooms, corn, carrots, green beans, and garlic. Cook for 10 minutes, stirring occasionally.
  4. Add spices: Stir in salt, pepper, onion powder, paprika, smoked paprika, ground cumin, fresh thyme, and fresh rosemary. Sauté the mixture for another 2-3 minutes to blend flavors.
  5. Simmer vegetables: Pour in vegetable broth, cover the pan, and simmer for 8 minutes. Then add peas to the mixture.
  6. Preheat oven and prepare thickener: While simmering, preheat your oven to 390°F (200°C). Mix plant-based milk with cornstarch in a small bowl until smooth.
  7. Thicken filling: Stir the milk and cornstarch mixture into the vegetable filling and continue to simmer for 2-3 minutes until the filling thickens. Remove from heat and adjust seasonings as needed.
  8. Assemble the pot pie: Roll out the chilled pie crust dough between two sheets of parchment paper until large enough to cover a 9-inch pie pan. Carefully transfer the crust over the filling in the pan. Trim any overhang, seal the edges with a fork or your fingers, and cut a few slits in the top crust to allow steam to escape. Brush the top of the crust with a milk or egg-free pastry wash for a golden finish.
  9. Bake: Place the assembled pot pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and cooked through.
  10. Serve and enjoy: Remove from the oven, let it cool slightly, then serve this savory, creamy vegan pot pie warm as a satisfying main course.

Notes

  • You can use store-bought vegan puff pastry if you are not gluten-free or prefer convenience.
  • For the flour blend in the crust, ¾ cup (120 g) rice flour plus 5 tbsp (40 g) tapioca flour is recommended. Regular all-purpose flour can be used if gluten is not a concern.
  • If the crust dough feels too dry, add a little more coconut oil or vegan butter to achieve a pliable texture.
  • Cornstarch can be substituted with arrowroot flour or regular flour for thickening the filling.
  • Nutrition facts and yield are calculated for 6 servings.

Find it online: https://cookingwithsarah.com/vegan-pot-pie-recipe/