Vegan Pot Pie
This vegan pot pie features a flaky golden puff pastry crust filled with a creamy, savory blend of vegetables and herbs—all entirely plant-based. A comforting dish perfect for cozy gatherings.
Ingredients
For the Filling
- 1 package vegan puff pastry (2 sheets, thawed)
- 1 tbsp olive oil or veggie broth
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 cup peas
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tbsp fresh thyme or 1 tsp dried
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 pinch of nutmeg
- 1/4 cup oat flour
- 2 1/2 cups unsweetened cashew milk (or oat/soy)
- 3 tbsp vegan butter (optional) Optional for extra creaminess
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a ceramic dish.
- In a skillet, heat olive oil. Add onion, celery, and carrots. Sauté for 5–7 minutes until soft and fragrant.
- Stir in broccoli, peas, garlic, thyme, salt, pepper, and nutmeg. Cook for 3 minutes until warmed.
- Sprinkle oat flour over vegetables. Pour in cashew milk gradually, whisking well.
- Simmer for 6–8 minutes. Stir in vegan butter and adjust seasoning.
- Pour filling into the dish. Top with puff pastry. Trim, crimp, and cut vents.
- Mix 2 tbsp non-dairy milk with 1 tsp maple syrup. Brush on top. Bake for 35–45 minutes.
- Let cool for 10 minutes. Serve warm and enjoy.
Notes
Make-Ahead: Assemble and refrigerate for 2 days. Freeze unbaked and bake from frozen at 350°F for 60–70 min. Leftovers keep beautifully for 3 days in the fridge. Can substitute with mashed sweet potato for a topping instead.
Nutrition
Serving: 1gCalories: 481kcalCarbohydrates: 42gProtein: 8gFat: 32gSaturated Fat: 6gSodium: 939mgFiber: 7gSugar: 6g