Description
This Vegan Pot Pie features a flaky vegan pie crust enveloping a hearty, savory filling of sautéed onions, garlic, mixed vegetables, tender potatoes, and protein-rich tofu in a creamy herb-infused sauce. Perfectly baked to golden perfection, this comforting plant-based dish is ideal for cozy dinners or special occasions.
Ingredients
Scale
Crust
- 2 unbaked vegan pie crusts (homemade or store-bought)
Filling
- 1 1/2 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups vegetable broth
- 1 1/2 cups unsweetened almond milk
- 3 cups frozen mixed vegetables (carrots, corn, green beans, and peas)
- 1 large russet potato, peeled and cut into small chunks
- Salt and pepper, to taste
- 8 ounces cooked tofu cubes
Instructions
- Prepare crust: Roll out one of the vegan pie crusts and press it evenly into a 9-inch pie pan. Place the pan in the fridge to keep the crust cold while preparing the filling.
- Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking the pot pie.
- Make sauce: Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until softened, about 2 minutes. Add flour and dried herbs (rosemary, thyme, oregano) to coat the vegetables, stirring constantly.
- Add liquids: Gradually whisk in vegetable broth and unsweetened almond milk, stirring until the sauce thickens, which should take about 2 minutes.
- Simmer filling: Add the frozen mixed vegetables and potato chunks to the skillet. Season with salt and pepper, then simmer over medium heat for 10 minutes, stirring occasionally, until vegetables are tender and the sauce thickens.
- Add tofu: Stir in the cooked tofu cubes gently to incorporate them into the filling.
- Assemble pie: Pour the vegetable and tofu filling into the chilled pie crust in the pie pan. Roll out the remaining pie crust and place it over the filling. Trim excess dough and press edges with a fork to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Bake pot pie: Bake in the preheated oven for 40-50 minutes until the crust is golden and edges are bubbly. If the crust browns too quickly, cover loosely with foil and continue baking until filling is cooked through.
- Cool and serve: Remove the pot pie from the oven and allow it to cool for 5 minutes before slicing and serving.
Notes
- Ensure the pie crust stays cold before baking to maintain flaky texture.
- You can use any combination of your favorite vegetables if mixed frozen veggies are unavailable.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening sauces and use gluten-free vegan pie crusts.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: vegan pot pie, vegan dinner, pot pie recipe, plant-based dinner, tofu pot pie, vegetable pot pie, dairy-free pot pie, easy vegan recipes
