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Vegan Pot Pie Recipe

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★★★★★

4.5 from 76 reviews

This comforting Vegan Pot Pie features a flaky, golden crust encasing a hearty filling of mixed vegetables, tender russet potatoes, and savory tofu cubes in a creamy herb-infused sauce. Perfectly seasoned with rosemary, thyme, and oregano, this plant-based pie is a satisfying and wholesome meal ideal for any occasion.

Ingredients

Scale

Pie Crust

  • 2 unbaked vegan pie crusts (homemade or store-bought)

Filling

  • 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

  1. Prepare crust: Roll out one of the vegan pie crusts and press it evenly into a 9-inch pie pan. Then, place the pie pan in the refrigerator to keep the crust cold as you prepare the filling.
  2. Preheat oven: Set your oven to 400°F (204°C) to preheat, so it reaches the proper temperature by the time the pie is assembled.
  3. Make sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 2 minutes. Stir in the flour, dried rosemary, thyme, and oregano, coating the vegetables well to create a roux base for the sauce. Gradually whisk in the vegetable broth and almond milk, stirring continuously until the sauce thickens, about 2 minutes.
  4. Simmer filling: Add the frozen mixed vegetables and potato chunks to the skillet. Season the mixture with salt and pepper to your taste. Let it simmer over medium heat for about 10 minutes, stirring occasionally, until the potatoes and vegetables are tender and the sauce is thickened and creamy. Finally, stir in the cooked tofu cubes to combine evenly.
  5. Assemble pie: Pour the hot vegetable and tofu filling into the chilled pie crust in the pie pan. Roll out the second pie crust and place it over the filling. Trim any excess dough and press the edges together with a fork to seal the pie. Cut several slits in the top crust to allow steam to escape during baking.
  6. Bake: Place the assembled pot pie into the preheated oven and bake for 40 to 50 minutes. Bake until the crust is golden brown and bubbly around the edges. If the crust starts to brown too quickly, cover it loosely with aluminum foil and continue baking until the filling is cooked through. After baking, remove the pie from the oven and let it cool for 5 minutes before serving to allow the filling to set.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pie crusts.
  • You can swap the mixed vegetables with fresh diced vegetables depending on seasonal availability.
  • To make the recipe nut-free, replace almond milk with an oat or soy milk alternative.
  • Ensure tofu is well-pressed before cooking to remove excess moisture for better texture.
  • If you prefer a thicker filling, increase flour to 6 tablespoons or simmer the filling slightly longer to reduce sauce.

Keywords: vegan pot pie, plant-based pot pie, vegetarian pot pie, vegan dinner recipe, dairy-free pot pie, tofu pot pie, vegetable pot pie

Find it online: https://flavorsbymaya.com/vegan-pot-pie-recipe/