Skip the meat and take comfort food to a new level with this delicious Vegan Pot Pie.
Whether you’re a longtime vegan or simply looking to incorporate more meatless meals into your diet, this vegan pot pie recipe demonstrates that you don’t have to sacrifice flavor or satisfaction when omitting meat and other animal products. While I usually prefer to make dough from scratch, I skip that step for pot pies because there are multiple mixes and products available that simplify the process. You can even get gluten-free pie crust mixes and puff pastry to make meal preparation a breeze.
I used to think that omitting chunks of tender beef or chicken would lead to an unsatisfying pot pie. Let me tell you that with this recipe, you won’t miss the meat at all. The abundant vegetables and savory spices unite to create a mouthwatering pie that will have your family asking if dinner is ready yet. Besides, with the cooked tofu cubes, they will probably think they are eating meat.
I love how pretty a pot pie looks when you bring it to the table. Cutting that first slice and lifting it to show everyone the delectable filling inside is such a delight. Get ready for the oohs and aahs as they see and then taste their first bite.
Make a “meaty” vegan pot pie
For some people, the best part of a pot pie is the chunks of meat, which can be easily mimicked with cooked tofu cubes. However, there are many other ways to make a vegan version of a meaty pot pie. For a “chicken” pot pie, try using vegan chicken-style strips or nuggets cut into cubes. Chopped seitan or tempeh is another option. You can use soy curls or any of the meat substitutes to make a “meaty” version of the pot pie.
Some vegetables, when cooked, are often similar in texture to meat. Excellent choices include jackfruit, eggplant, and mushrooms (such as portobello, oyster, lion’s mane, and shiitake). Lentils, chickpeas, and beans are other great options for making a filling pot pie.
How do I store leftovers?
After letting the vegan pot pie cool, cover it tightly with plastic wrap or place it in an airtight container and refrigerate it for up to 3 days. Freezing baked pot pie is not recommended, as the crust can become soggy. However, you can freeze the filling separately in an airtight container and defrost it in the refrigerator to use in a pie crust. If you do want to freeze leftover baked pot pie, do so in individual slices wrapped tightly in plastic wrap and placed in zipper freezer bags to remove as much air as possible. Let the slices cool first in the refrigerator before freezing to remove moisture.
Serving suggestions
Pot pies are comfort food in a dish, much like soup. A meal of Vegan Split Pea Soup, this pot pie, and a delicious Vegan Caesar Salad is all you need to fill you up without feeling like you ate a heavy meal. This Vegan Peach Cobbler is the perfect summertime dessert when peaches are ripe and in season. If pies are your thing, make sure to try this Vegan Key Lime Pie for dessert. It’s a flavor powerhouse that’s so light and refreshing, you’ll want it all year long. Besides baking the crust, the rest of the dessert sets in the freezer. You can’t get much simpler than that.
Ingredients
- 2 unbaked vegan pie crusts homemade or store-bought
- 1 1/2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 5 tablespoons all-purpose flour
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups vegetable broth
- 1 1/2 cups unsweetened almond milk
- 3 cups frozen mixed vegetables carrots, corn, green beans, and peas
- 1 large russet potato peeled and cut into small chunks
- Salt and pepper to taste
- 8 ounces cooked tofu cubes
Instructions
- Preheat your oven to 400°F. Roll out one of the vegan pie crusts and press it evenly into a 9-inch pie pan. Place the pan in the fridge to keep the crust cold while you prepare the filling.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened, about 2 minutes. Add flour, dried rosemary, thyme, and oregano; stir to coat the vegetables. Gradually whisk in vegetable broth and almond milk, stirring until the sauce thickens, about 2 minutes.
- Add frozen mixed vegetables and potato chunks to the skillet. Season with salt and pepper. Simmer over medium heat for 10 minutes, stirring occasionally, until vegetables are tender and sauce thickens. Mix in the cooked tofu cubes.
- Pour the vegetable filling into the prepared pie crust in the pie pan. Roll out the leftover pie crust and place it over the filling. Trim any excess dough and press the edges with a fork to seal. Cut several slits in the top crust to allow steam to escape.
- Bake in the oven for 40-50 minutes, or until the crust is golden and the edges are bubbly. If the crust begins to brown too much, cover it with foil and continue baking until the filling is ready. Remove from the oven and allow it to cool for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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