This plant-based vegetable version of traditional chicken pot pie will give you all the warm feels, and it’s super easy to prepare.
First, let’s talk about the crust. Most traditional pie crust is made with lard or butter, so that’s clearly out.
If you want to buy a pre-made crust, you need to read the ingredients and make sure it uses vegetable oil instead of animal fat.
Marie Callender, Mrs. Smith’s, and Wholly Wholesome are brands that make a plant-based pie crust.
You can also make your own. Try this recipe from Lovin’ It Vegan.
As far as the vegetables for the filling, you can substitute what you like for what I have listed. You’ll want 3-4 cups total. Some good alternatives include green beans, broccoli, yellow squash, zucchini, potatoes, leeks, asparagus, black-eyed peas, and chickpeas.
Vegetable Pot Pie
- 2 pie crusts
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 8 oz mushrooms, sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 cup cauliflower florets
- 1/3 cup green peas
- 1/2 cup lima or butter beans
- 1/2 cup corn
- 3 cups vegan cream of mushroom soup (I used Imagine organic portabello mushroom soup)
- 1 tbsp dried parsley
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 tsp salt
- 1/3 tsp pepper
- 1/3 cup nutritional yeast
- 2 tbsp corn starch
- Preheat over to 375 degrees.
- Heat stock pot over medium heat. Add onion and garlic and sauté 2 minutes. Add a splash of water if they begin to stick.
- Add remaining vegetables, mushroom soup, and seasonings to and bring just to boil. Reduce heat and simmer 10-15 minutes.
- Stir in the nutritional yeast.
- Mix the cornstarch with 1/4 cup cold water and add to the pot, mixing well.
- Grease a pie pan with olive oil or vegan butter. Place one pie crust in the pan and trim the edges if necessary.
- Pour the vegetable mixture into the pie crust. Top with the second crust, pressing the edges together with a fork. Make several slits in the crust with a knife to allow steam to vent.
- Bake for 50 minutes. Allow to cool 10-15 minutes before cutting.