Vegan Thanksgiving Pot Pie
A delicious, hearty, and adaptable pot pie filled with seasonal vegetables, perfect for Thanksgiving or any cozy meal.
Ingrédients
For the filling
- 1 pre-made vegan pie crust 1 pre-made vegan pie crust (or homemade if preferred) Use a vegan-friendly crust.
- 2 tablespoons 2 tablespoons olive oil
- 1 medium 1 medium onion, diced
- 3 cloves 3 cloves garlic, minced
- 2 medium 2 medium carrots, chopped
- 2 ribs 2 ribs celery, chopped
- 1 cup 1 cup green beans, cut into 1-inch pieces
- 1 cup 1 cup mushrooms, sliced
- 1 medium 1 medium potato, diced
- 1 cup 1 cup frozen peas
For the seasoning and sauce
- 1 teaspoon 1 teaspoon dried thyme
- 1 teaspoon 1 teaspoon dried rosemary
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon black pepper
- 1 cup 1 cup vegetable broth
- 1 cup 1 cup unsweetened plant-based milk (e.g., almond or soy)
- ¼ cup ¼ cup all-purpose flour (or gluten-free flour) Use gluten-free if needed.
- 2 tablespoons 2 tablespoons nutritional yeast (optional) Adds a cheesy flavor.
- 1 tablespoon 1 tablespoon soy sauce or tamari
- 1 tablespoon 1 tablespoon lemon juice
Instructions
Preparation
- Begin by prepping all your ingredients. Dice the onion, chop the carrots and celery, and cut your green beans and mushrooms.
Cooking the Base
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes or until translucent.
Adding Vegetables
- Stir in the minced garlic and cook for an additional minute until fragrant. Toss in your chopped carrots, celery, green beans, mushrooms, and diced potato. Sauté this mixture for around 5-6 minutes until the vegetables start to soften.
Seasoning the Mixture
- Sprinkle in dried thyme, rosemary, salt, and black pepper. Stir well to ensure the spices evenly coat the vegetables.
Creating the Sauce
- In a small bowl, whisk together the vegetable broth, plant-based milk, flour, nutritional yeast, soy sauce, and lemon juice until smooth.
Combining Sauce and Vegetables
- Pour the sauce over the sautéed vegetables in the skillet. Stir continuously until the sauce thickens—about 3-4 minutes.
Transferring to Pie Crust
- Preheat your oven to 425°F (220°C). Pour the vegetable filling into the prepared vegan pie crust.
Baking the Pot Pie
- Place your pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
Serving
- Let the pot pie cool for 10-15 minutes before slicing and serving.
Notes
You can prepare the filling a day in advance. For a crispy pie crust, consider pre-baking it for 5-10 minutes before adding filling.