There’s nothing like a savory Vegan Pot Pie to bring the entire family to the dinner table at one time. Healthy, seasonal vegetables bathed in rich, creamy vegan gravy makes this tasty vegan main a must-have for every vegan chef’s repertoire.
Growing up, we didn’t have a whole lot of money and both my mother and father had to work full time to make ends meet. One thing that always thrilled us kids on a Friday night was when my mother would bake her famous pot pies.
I wanted to recapture some of my childhood this afternoon by making this Easy Vegan Pot Pie using only plant-based ingredients. Hungry friends, I think you’re going to love this recipe.
Ingredients for Easy Vegan Pot Pie
Check out the following ingredients to get you started:
- Canned, fresh or frozen organic mixed vegetables (peas, carrots, corn)
- Canned, fresh or frozen organic green beans
- Canned or fresh cooked organic garbanzo beans
- Vegetable broth (low sodium)
- Ground cumin
- Smoked paprika
- White pepper
- Sea salt
- Vegan worcheshire sauce
- Flour and water to make roux
- Vegan pie crust (instructions how to make below)
How to Make Easy Vegan Pot Pie
Feel free to use whichever vegetables – canned, fresh or frozen – you have lying around in your refrigerator or pantry. I used canned.
I usually don’t cook with canned vegetables, but this was what I had to work with for this particular recipe and I didn’t want to go shopping. Check out my step-by-step below:
- First, throw the vegetables in a large wok or pot, juice and all. See picture below.
- Next, add your garlic, onion, and garbanzo beans (drained & rinsed).
3. Give it a good stir as in the picture below, then add veggie broth, sea salt, white pepper, spices and vegan Worcestershire sauce and let everything simmer for about 10-15 minutes (longer if using fresh until veggies are just about fork-tender).
4. Once your veggies are good and hot, your onions are translucent and your spices are melded together, slowly add your roux, while stirring continuously, to thicken it up a bit. To make a roux, add cold water, a tbsp at a time, to 1/4 cup flour. You want it to be thick, but not lumpy.
How to Make Vegan Pie Crust
5. To make a flavorful, flaky vegan pie crust, add 2 cups unbleached, all purpose flour and 1/2 tsp sea salt to a large table mixing bowl. Mix with your bread tool on your mixer. Alternatively, use a fork to fluff together.
Next, add 2/3 cup unheated coconut oil, one scoop-able spoonful at a time and mix – or use a pastry cutter – until it resembles damp sand. Add 6-10 tbsp ice cold water, a tbsp at a time, to help the ingredients come together as a dough. Using your well-floured hands, knead/shape the dough into a ball and transfer onto a floured surface. Split the dough in half yielding 2 round balls.
Gently roll out your bottom crust, as my granddaughter, Italia Shae is doing below, keeping flour on your rolling pin to prevent dough from sticking. Don’t make it too thin or it will be difficult to work with.
6. Next, using your rolling pin, loosely roll your dough over your rolling pin, and, carefully picking it up, line your dish with your bottom crust bringing it over the edges of the dish.
7. Then, top your crust with your veggies as in the picture below.
7. Now roll out your top crust and place it over your veggies. Use your fingers to bring the bottom and top crusts together at the edges.
8. Cut slits in your crust with a sharp knife as pictured below. Using a fork, make some weird designs in the edges.
8. Throw your Easy Vegan Pot Pie in the oven and bake at 350 degrees Fahrenheit for 30 to 45 minutes. The pie is done with the crust is golden brown.
Your finished product should resemble something like the two pictures above and below. As you can see, my oven didn’t brown this Easy Vegan Pot Pie evenly. To avoid this, line the edges and parts that have become too brown with foil and continue baking for another couple of minutes watching carefully to avoid overcooking.
This Easy Vegan Pot Pie is:
- Loaded with healthy veggies and good protein
- Uses plant-based coconut oil, a healthier alternative to olive oil
- A welcome treat for the entire family
- Easy to make
Tips for Making this Easy Vegan Pot Pie
- Serve this Easy Vegan Pot Pie with some creamy, vegan mashed potatoes and a side salad and you have a wonderful, plant-based meal on a budget.
- Substitute any vegetables you want in this recipe – the sky’s the limit.
- Allow to cool for about 10 minutes before slicing.
- For a thicker gravy, use more flour in your roux. For a thinner gravy, use less flour in your roux.
Did you make this recipe? I’d love to see how it turned out! Be sure to take a photo and tag it #VeganVigilante1 on Instagram.
And don’t forget to follow Vegan Vigilante on Facebook, Pinterest and Twitter.
Have suggestions on how to make this Easy Vegan Pot Pie even better? Please leave some comment love at the end of the post to share with the rest of us!
Looking for more vegan main dish recipes? Check these out:
- Savory Vegan Lentil Loaf
- Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
- Ultimate Comfort Vegan Macaroni
- Vegan Tomato Zucchini Tart w/ Creamy Cashew Cheese
Imagine tender, seasonal vegetables bathed in a rich, creamy brown vegan gravy and placed in a flaky vegan pie crust that melts in your mouth and fills your belly for hours to come. That, hungry friends, is my Easy Vegan Pot Pie.
- 15 oz can low sodium organic mixed vegetables or use fresh or frozen peas, carrots and corn
- 15 oz can low sodium organic green beans see above
- 1 tsp white pepper
- 15 oz can low sodium organic garbanzo beans
- 2 cups vegetable broth
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 1 tsp smoked paprika
- 1.5 tsp ground cumin
- 1/2 tsp sea salt optional if using canned vegetables
- 1.5 tbsp organic vegan Worcestershire sauce I use Edward & Sons
- 1/4 cup unbleached all purpose flour
- 3-4 tbsp cold water
- 2 cups unbleached all purpose flour
- 1/2 tsp sea salt
- 2/3 cup coconut oil unheated, scoupable
- 6-10 tbsp ice water
Prehead oven to 350 degrees Fahrenheit. Add cans of mixed vegetables and green beans, juice and all, to a large pot or wok. Stir and simmer over medium heat.
Add garlic, onion and garbanzo beans to your pot. Stir while adding paprika, cumin, white pepper and sea salt. Add veggie broth. Stir again and continue simmering until heated thoroughly and onions are translucent, about 10-15 minutes.
In a small bowl, add 3-4 tbsp of cold water, one tbsp at a time, to 1/4 cup of flour for your roux. Adjust thickness by adding more or less water. It should be thick but not lumpy. Remove vegetable mixture from heat. While stirring continuously, add roux to vegetable mixture. Stir until thickened and set aside.
Using a countertop mixer with a bread attachment, add flour and sea salt to mixing bowl and mix thoroughly. Alternatively, use a fork to fluff together.
Add scoupable coconut oil, one tbsp at a time, while continuing to mix. The end result should resemble damp sand. Alternatively, use a pastry cutter.
Add ice water, one tbsp at a time, and continue to mix until a dough forms. Adjust your water according to the consistency of the dough.
Using well-floured hands, knead/shape the dough into a round ball. Transfer onto a floured surface and cut in half. Now, you'll have two dough balls to roll for your top and bottom crust.
Flour your rolling pin and roll out your bottom crust. Make it about 1.5 inches larger than the rim of your casserole dish. Gently roll the dough over your rolling pin. Pick up from surface and transfer into the bottom of your casserole dish. Use your hands to press it evenly throughout, overlapping the dough over your rim. Cut off any excess you don't want with a knife.
Top your bottom crust with your vegetable mixture.
Roll out your top crust using the method above and transfer it on top of your vegetable mixture. Use your fingers to press the bottom and top crusts together.
Cut 3 or more slits in the top crust dough to vent. Using a fork, make marks on the edges if you'd like.
Bake at 350 degrees Fahrenheit for 30-45 minutes, until crust is golden brown. Remove from oven and allow to cool for 5-10 minutes. Serve immediately with a side salad and vegan mashed potatoes.