Description
This Vegan Thanksgiving Pot Pie recipe is the perfect meatless main for your holiday feast, packed with savory fall vegetables, rich plant-based gravy, and flaky vegan pie crust. A comforting vegan holiday recipe that’s great for dinner or leftovers!
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
1 ½ cups mushrooms, chopped
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour
2 cups vegetable broth
1 cup unsweetened plant milk (almond or oat)
2 tablespoons vegan butter
1 vegan pie crust (store-bought or homemade, top and bottom)
Instructions
1. Heat olive oil in a skillet and sauté onion, carrots, and celery until soft, then add garlic.
2. Add potatoes and mushrooms, season with thyme, rosemary, salt, and pepper. Cook for 8–10 minutes.
3. Sprinkle flour and stir to coat veggies. Slowly pour in broth, then plant milk, stirring constantly until thickened.
4. Add peas, remove from heat, and let cool slightly.
5. Preheat oven to 400°F (200°C). Press bottom crust into pie dish, pour in filling, cover with top crust. Crimp edges and cut slits.
6. Bake for 35–40 minutes until golden. Let cool 10 minutes before serving.
Notes
This pie freezes well unbaked. Wrap tightly and bake from frozen with 15 extra minutes.
To save time, use a store-bought vegan pie crust or puff pastry.
Let the filling cool before assembling to prevent a soggy crust.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg