Vegan Thanksgiving Pot Pie
A warm and creamy holiday dish packed with delicious vegetables, perfect for a satisfying plant-based meal that everyone can enjoy.
Ingredients
For the Pie Crust
- 1 whole Vegan Pie Crust Store-bought or homemade; check for no animal fats.
For the Filling
- 2 cups Potatoes, diced Use waxy potatoes for better texture.
- 1 cup Carrots, sliced Adds sweetness and color.
- 1 cup Peas Fresh or frozen.
- 1 cup Mushrooms, diced Adds umami flavor.
- 2 cups Vegetable Broth For flavor and moisture.
- 1 cup Unsweetened Plant Milk Soy or almond milk works great.
- Herbs (Thyme, Rosemary, Sage) To taste, fresh or dried.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prepare the vegan pie crust according to package instructions or your homemade recipe.
- In a large pot, bring vegetable broth to a simmer.
- Add diced potatoes, sliced carrots, diced mushrooms, and peas to the pot.
- Cook the vegetables until tender, approximately 10-15 minutes. Do not overcook to avoid mushiness.
Filling Preparation
- Stir in unsweetened plant milk and selected herbs to the vegetable mixture.
- Mix thoroughly and let it thicken slightly.
Assembly and Baking
- Spread the vegetable mixture into the prepared pie crust.
- Cover with the top layer of the pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
You can customize your pot pie with other vegetables, proteins like tofu or tempeh, or even a different crust option. Leftovers can be stored in an airtight container for 3-4 days. This dish can also be frozen for 2-3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 3g
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