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Vegan Pot Pie Recipe

Vegan Pot Pie Recipe
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Indulge in this Vegan Pot Pie Recipe, the epitome of comfort food that delights everyone at the table. With a rich and creamy vegetable filling encased in a buttery, flaky crust, this dish is perfect for family dinners, cozy nights in, or festive gatherings. Easily adaptable to be gluten-free, it showcases seasonal veggies and pantry staples to create a hearty meal that warms both the heart and soul. Whether you’re a seasoned vegan or simply seeking a delicious meatless option, this pot pie will quickly become a favorite.

Ingredients

Scale
  • 1 package puff pastry (2 sheets)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup peas
  • 2 cups small broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch nutmeg
  • 1/4 cup oat flour
  • 2 1/2 cups unsweetened cashew milk
  • 3 tablespoons vegan butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sauté onion, celery, and carrots until softened (about 5 minutes).
  3. Stir in peas, broccoli, garlic, thyme, salt, pepper, and nutmeg; cook until warmed through (5 minutes).
  4. Sprinkle oat flour over vegetables; stir for 1–2 minutes. Gradually pour in cashew milk while stirring until thickened (2–3 minutes). Remove from heat and mix in vegan butter.
  5. Roll out puff pastry on a floured surface; cut tops for ramekins or pie pan.
  6. Ladle filling into ramekins or pie pan; top with pastry and seal edges.
  7. Brush with egg wash (or vegan alternative) and bake for 30–45 minutes until golden brown.

Nutrition

Find it online: https://easylowfatmeals.com/vegan-pot-pie-recipe/