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You are here: Home / Main dish / VEGAN POT PIE

VEGAN POT PIE

August 23, 2021 by Plant-basedrcp Leave a Comment

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As the weather cools and the days begin to shorten, hunker down with comfort foods. These Vegan pot pie makes a great hearty supper just about any time of the year. Kids and adults alike are unable to resist the charms of vegan pie crust filled with dairy-free, creamy vegetables and tofu filling.

vegan pot pie


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VEGAN POT PIE INGREDIENTS 

PIE DOUGH INGREDIENTS 

Flour: all-purpose flour

Vegan butter

Vegetable shortening 

Cane sugar 

Salt

vegan pot pie

PIE FILLING INGREDIENTS 

Potatoes: cubed 

Corn: cooked frozen or fresh corn

Pea: cooked frozen of fresh

Tofu: firm tofu

Celery: sliced

Green beans: chopped beans

Carrots: chopped carrots 

Onion: chopped 

Garlic: chopped 

Fresh thyme

Vegan vegetable broth powder

Vegan cream or full fat coconut milk  

vegan pot pie

HOW TO MAKE VEGAN POT PIE 

Dough:

  1. Combine the flour, cane sugar and salt. 
  2. Add cold, cubed vegan butter. Mix using a pastry blender.
  3. Add vegetable shortening. Knead. 
  4. The dough should be moist, but not damp. Add water if needed (1 tbsp at a time).
  5. Divide the dough into 2 discs. Chill the dough in the refrigerator overnight. 

Filling:

  1. In a saucepan, add olive oil over medium heat. Add onion and garlic.
  2. Add all the ingredients. Cook for 10-15 minutes. Set a side to cool completely.  

vegan pot pie

VEGAN POT PIE TIPS 

  • Chill the dough in the refrigerator overnight (it’s a very important step). 
  • You could leave the dough in the refrigerator for up to 3 days before rolling. 

vegan pot pie

I hope you will love this Vegan Pot Pie recipe because it’s: 

Hearty 

Classic 

Easy to make 

and delicious! 

Other recipes to try:

Pumpkin Sage Cannelloni

Stuffed Peppers 

Vegetable Galette 

Cherry Appetizer 

Green beans and potato 

vegan pot pie

Vegan Pot Pie

Plant-basedRecipes
As the weather cools and the days begin to shorten, hunker down with comfort foods. These Vegan pot pie makes a great hearty supper just about any time of the year. Kids and adults alike are unable to resist the charms of vegan pie crust filled with dairy-free, creamy vegetables and tofu filling. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 8
Calories 454 kcal

Ingredients
  

Dough

  • 2 1/2 cup flour
  • 3/4 cup vegan butter
  • 1/4 cup vegetable shortening
  • 1 tbsp cane sugar
  • 1/4 cup water
  • 1/2 tsp salt

Filling

  • 1/2 cup potatoes
  • 1/2 cup corn
  • 2 stalks celery
  • 1/2 cup pea
  • 2 carrots
  • 3 cloves garlic
  • 1/4 bulb onion
  • 1/4 cup green beans
  • 1 package firm tofu
  • 1/2 cup vegan cream
  • 1 tbsp vegetable broth powder
  • fresh thyme
  • salt and pepper

Instructions
 

Dough

  • Combine the flour, cane sugar and salt. Add cold, cubed vegan butter. Mix using a pastry blender.Add vegetable shortening. Knead. The dough should be moist, but not damp. Add water if needed (1 tbsp at a time).Divide the dough into 2 discs. Chill the dough in the refrigerator overnight. 

Filling

  • In a saucepan, add olive oil over medium heat. Add onion and garlic.Add all the ingredients. Cook for 10-15 minutes. Set a side to cool completely.  

Nutrition

Calories: 454kcalCarbohydrates: 42gProtein: 11gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 675mgPotassium: 233mgFiber: 4gSugar: 4gVitamin A: 3520IUVitamin C: 9mgCalcium: 94mgIron: 3mg
Keyword vegan pot pie
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Filed Under: Main dish Tagged With: main dish

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