VEGAN POT PIE

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.

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VEGAN POT PIE INGREDIENTS 

PIE DOUGH INGREDIENTS 

Flour: all-purpose flour

Vegan butter

Vegetable shortening 

Cane sugar 

Salt

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  

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 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. 

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 

If you tried these Vegan Pot Pie recipe or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!

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