This Vegan Pot Pie recipe is super easy to make and tastes amazing. You’ll need some veggies like carrots, peas, and potatoes, along with some milk and flour to make the filling. Then just pop it all in a pie crust and bake it up. Trust me, even your non-vegan friends will love it.
Ingredients
2 cups of mixed vegetables (carrots, peas, corn, and green beans)
1 cup of diced potatoes
1 cup of vegetable broth
1 cup of unsweetened almond milk
1/4 cup of all-purpose flour
2 tablespoons of olive oil
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Salt and pepper to taste
1 package of vegan puff pastry
Directions
Preparing the filling
In a large saucepan, heat the olive oil over medium heat.
Add the diced potatoes and cook for about 5 minutes, until they start to soften.
Next, add the mixed vegetables and cook for another 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and mix well to coat them evenly.
Slowly pour in the vegetable broth and almond milk, stirring constantly to avoid lumps.
Add the dried thyme, dried rosemary, salt, and pepper. Stir to combine.
Reduce the heat to low and let the mixture simmer for about 10 minutes, or until the sauce thickens.
Assembling and Baking the Pot Pie
Preheat your oven to 400°F (200°C).
Roll out the vegan puff pastry on a floured surface and cut it into a shape that fits your baking dish.
Transfer the filling to the baking dish and carefully place the puff pastry on top, tucking in the edges.
Make a few small slits on the pastry to allow steam to escape during baking.
Place the dish in the preheated oven and bake for approximately 25-30 minutes, or until the pastry turns golden brown and crispy.
Enjoying Your Vegan Pot Pie
Once your pot pie is beautifully golden and fragrant, remove it from the oven and let it cool for a few minutes. This vegan pot pie pairs perfectly with a side salad or some steamed greens.
Related
Vegan Pot Pie
Ingredients
- 2 cups of mixed vegetables
- 1 cup of diced potatoes
- 1 cup of vegetable broth
- 1 cup of unsweetened almond milk
- ¼ cup of all-purpose flour
- 2 tbsp of olive oil
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- salt and pepper
- 1 package of vegan puff pastry
Instructions
Preparing the filling
- In a large saucepan, heat the olive oil over medium heat.
- Add the diced potatoes and cook for about 5 minutes, until they start to soften.
- Next, add the mixed vegetables and cook for another 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and mix well to coat them evenly.
- Slowly pour in the vegetable broth and almond milk, stirring constantly to avoid lumps.
- Add the dried thyme, dried rosemary, salt, and pepper. Stir to combine.
- Reduce the heat to low and let the mixture simmer for about 10 minutes, or until the sauce thickens.
Assembling and Baking the Pot Pie
- Preheat your oven to 400°F (200°C).
- Roll out the vegan puff pastry on a floured surface and cut it into a shape that fits your baking dish.
- Transfer the filling to the baking dish and carefully place the puff pastry on top, tucking in the edges.
- Make a few small slits on the pastry to allow steam to escape during baking.
- Place the dish in the preheated oven and bake for approximately 25-30 minutes, or until the pastry turns golden brown and crispy.
- Once your pot pie is beautifully golden and fragrant, remove it from the oven and let it cool for a few minutes.