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How to Make Vegan Veggie Pot Pie - A Step-by-Step Guide

There's nothing quite as comforting and satisfying as a warm, flaky pot pie on a chilly evening. And when it's filled with a delicious medley of vegetables and savory vegan gravy, it's even better. This Vegan Veggie Pot Pie is the perfect way to enjoy all the flavors of a traditional pot pie without any meat or dairy.

Whether you're looking for a hearty weeknight dinner or a dish to impress your guests, this recipe is sure to please. It's packed with colorful and nutrient-rich vegetab...

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Ingredients

  • cooking spray
  • ½ butternut squash, peeled and cut into 1/2-inch cubes
  • 3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste
  • 4 tablespoons olive oil
  • ½ large sweet onion, diced
  • 3 cloves garlic, minced, or more to taste
  • 5 tablespoons all-purpose flour
  • 1 (32 fluid ounce) container vegetable broth
  • 2 tablespoons vegan Worcestershire sauce
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • ¾ cup water
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 vegan pie crust

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
  • Place squash and potatoes on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Set aside.
  • Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
  • Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
  • Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
  • Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

    • Nutrition

    305 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Sodium: 703mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 19mg
    • Calcium: 70mg
    • Iron: 3mg
    • Potassium: 380mg

    Categories

    Vegan recipes
    Veggie recipes
    Pot pie recipes