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Vegan Pot Pie

Vegan Pot Pie Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 1 cup diced Yukon Gold potato
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened oat milk
  • 2 tbsp nutritional yeast
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup raw cashews, soaked and drained
  • ½ cup fresh water
  • ½ cup frozen peas
  • 1 sheet vegan puff pastry, thawed

Method
 

  1. Heat oil in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, potato, and a pinch of salt. Cook 8–10 minutes until softened, then add garlic and cook 1 minute.
  2. Sprinkle flour over vegetables, stir 1–2 minutes. Slowly whisk in broth, then oat milk, nutritional yeast, thyme, salt, and pepper. Bring to a gentle simmer.
  3. Blend soaked cashews with water until smooth. Stir cashew cream and peas into the skillet. Simmer 5–7 minutes until thick and peas are bright green. Remove from heat.
  4. Preheat oven to 400°F (200°C). Pour filling into a 9-inch pie dish. Roll out pastry, drape over dish, crimp edges, and cut steam vents.
  5. Bake on a baking sheet 25–30 minutes until golden and bubbling. Tent edges with foil if browning too fast.
  6. Rest 5 minutes, then slice and serve warm.

Notes

For the creamiest texture, be sure the filling is quite thick before baking. If you forget to soak the cashews, quick-soak them in boiling water for 15 minutes. The pie needs a 5-minute rest after baking, which is included in the cook time.