Best 5 Vegetable Pot Pie Vegan Recipes

1-HOUR VEGAN POT PIES

Steps:

• Preheat oven to 425 degrees F (218 C).
• Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
• Add the flour and stir with a whisk, then slowly whisk in the broth.
• Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
• While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
• Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
• Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
• If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

VEGETABLE POTPIE

Steps:

• Preheat oven to 425°F. For filling, in a 4-qt. saucepan cook mushrooms, carrots, and celery over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add 3 cups of the broth, the squash, onions, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until vegetables are nearly tender. Stir in chickpeas, peas, and corn.
• Whisk together flour and the remaining ¼ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Remove from heat. Remove and discard bay leaf. Season filling with salt and pepper. Spread into a 2½- to 3-qt. round or oval baking dish.
• On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly.

VEGAN VEGETABLE POT PIE

Steps:

• In a large bowl, combine all of the dried ingredients for the crust.
• Stir with a fork while slowly drizzling in the olive oil.
• Then, ¼-½ c at a time, pour in the water and knead by hand until you get a firm, moist dough.
• Form into a ball, set it in a bowl and chill it in the refrigerator.
• While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
• Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
• When the last of the flour is in, the broth should be much thicker.
• Turn off the heat and set aside.
• Take the dough out of the refrigerator and lightly dust the work surface with flour.
• Split the dough in half (slightly bigger chunk for the bottom crust).
• Roll out the dough until it's 2-3 inches wider than the pie plate.
• Lightly coat the plate in oil and dust with flour.
• Lay the crust in the plate and make sure it is evenly covering the plate.
• Put the frozen vegetables into the pie in an even layer.
• Cover with the gravy and sprinkle with the seasonings.
• Roll out the rest of the dough and cover the pie.
• Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
• Make a few puncture holes in the top of the crust to vent any steam.
• Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
• Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
• Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.

VEGETABLE POT PIE (VEGAN)

Steps:

• Steam potatoes, carrots, and onion until tender.
• Add vegetable protein and peas. Mix lightly.
• Place this mixture in a casserole dish and set aside.
• Combine Cream Sauce ingredients in a bowl.
• Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• Pour Cream Sauce over vegetables in casserole dish.
• Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
• Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
• Roll out between two sheets of wax paper.
• Cover vegetables and cream sauce in casserole dish with pie crust.
• Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.