This vegetable pot pie is so comforting, warm, and filling. It's perfect for a weekday dinner, a gathering, or vegan holiday dinner when you don't feel like tofurky or braving a homemade vegan roast. It will please even non-vegans as it tastes just like any ol' pot pie (minus the chicken of course). I added these delicious tofu crumbles that I buy at my local grocer, which are basically marinated and cooked tofu pieces. They make for a pretty great chicken texture, but this pot pie is honestly just as great without tofu. This pie is 100% vegan (dairy/egg/meat-free) though not gluten-free as my husband and I were craving some real puff pastry crust goodness. Puff pastry is heaven!
Vegetable Pot Pie
Notes: I made my own puff pastry for the top, and pie crust for the inside, which definitely takes more time, but is so worth it. You can just buy puff pastry dough and 1 unbaked pie dough, or simply 2 unbaked pie doughs and forgo the puff pastry altogether. Either way it will be delicious!
- 1 homemade vegan puff pastry dough & vegan pie dough, or 2 store bought pie dough rolls
- 1/2 cup vegan butter
- 1 small yellow onion, diced
- 1 shallot, diced
- 1 garlic clove, minced
- 1 cup unsweetened soymilk
- 1 1/4 cup vegetable broth
- 1/4 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/8 tsp cracked pepper or to taste
- 1/3 cup all-purpose unbleached flour
- 3 ribs of celery, thinly sliced
- 1 cup of baby carrots, thinly sliced
- 1 cup of frozen peas
- 1 1/2 cup potatoes, diced
- 1/2 tsp dried thyme
- 1 Tbsp apple cider vinegar or sherry
- optional: 1 Tbsp miso broth concentrate
- optional: prepared tofu crumbles, meat substitute of choice
- Preheat oven to 425 degrees F. In a medium sized saucepan, combine the celery, baby carrots, & potatoes. Cover with water and bring to a boil. Cook until the potatoes and carrots are tender, about 10 minutes, adding in frozen peas a few minutes before the 10 minutes is up. When done, drain, rinse with cold water, and set aside.
- Heat a large skillet over medium heat. Add the butter, onion, shallot, and garlic and cook until translucent and soft. Stir in the flour, salt, pepper, & seasonings until well combined. Slowly stir in the broth, milk, apple cider vinegar or sherry, & miso broth concentrate until well combined. Reduce the heat to low, and simmer for a few minutes until thick, no longer than 5 minutes. Remove from the heat and stir in the vegetables, and tofu or meat sub of choice if using.
- Roll out pie dough and place in a pie plate, and pour in mixture. Roll out puff pastry or second pie dough, and place on top. Cut off the excess and crimp the edges well so they bond with the under crust. Make small slits in the top with a knife for a steam escape. Place a baking sheet on the oven rack below to catch any spills, and bake on middle oven rack for about 30 minutes, until the top crust is golden brown. Cool for about 15 minutes before serving.
This recipe was adapted from Trisha Yearwood's Chickless Pot Pie.