The Ultimate Vegan Pot Pie Recipe
Introduction:
Indulge in the comforting flavors of a classic pot pie with this delightful vegan twist. Our recipe for The Best Vegan Pot Pie offers a hearty and wholesome dish that’s perfect for cozy evenings or family gatherings. Packed with savory vegetables, protein-rich beans, and a creamy, flavorful sauce, this pot pie is sure to become a favorite in your household. Join us as we explore the ingredients, step-by-step instructions, and nutritional details to help you create the ultimate vegan comfort food.
Ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup diced potatoes
- 1 cup diced mushrooms
- 1 cup diced bell peppers
- 1 cup frozen peas
- 1 cup cooked chickpeas or white beans
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup vegan butter, chilled and cubed
- 4-6 tablespoons ice-cold water
Instructions:
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant.
- Add the carrots, celery, potatoes, mushrooms, and bell peppers to the skillet. Cook until the vegetables are slightly softened.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth and almond milk, stirring constantly to prevent lumps from forming.
- Add the nutritional yeast, dried thyme, dried rosemary, salt, and pepper to the skillet. Stir well to combine.
- Allow the mixture to simmer for 5-7 minutes, or until the sauce thickens and the vegetables are tender.
- Stir in the frozen peas and cooked chickpeas or white beans. Remove from heat and set aside.
- Prepare the Crust:
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled vegan butter cubes.
- Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, 1 tablespoon at a time, and mix until a dough forms.
- Divide the dough into two equal portions. Roll out one portion on a lightly floured surface to fit the bottom of a pie dish.
- Transfer the rolled-out dough to the bottom of the pie dish. Trim any excess dough from the edges.
- Assemble and Bake:
- Preheat the oven to 375°F (190°C).
- Pour the prepared vegetable filling into the pie dish, spreading it out evenly.
- Roll out the remaining portion of dough and place it over the filling. Seal the edges and crimp with a fork to create a decorative border.
- Use a sharp knife to make a few slits in the top crust to allow steam to escape.
- Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Nutritional Information:
- Serving Size: 1 slice (1/6 of the pot pie)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 550mg
- Total Carbohydrates: 47g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 9g
Smart WW Points: 10 points per serving
Useful Information:
- This Vegan Pot Pie is a wholesome and satisfying meal that’s perfect for vegans and omnivores alike. It’s packed with fiber, vitamins, and minerals from a variety of colorful vegetables.
- Feel free to customize the filling with your favorite vegetables or protein sources, such as tofu, tempeh, or lentils.
- For a gluten-free option, use a gluten-free all-purpose flour blend for both the filling and the crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or oven before serving.
- Serve this delicious pot pie with a side salad or steamed greens for a complete and nutritious meal.