Description
A comforting and hearty vegan pot pie filled with tender vegetables and a savory gravy, topped with a golden, flaky crust made from wholesome ingredients.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup cold vegan butter, cubed
- 3–4 tbsp ice water
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup all-purpose flour (for gravy)
- 1 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, mix 1 cup flour and cold vegan butter until crumbly, then add ice water to form a dough. Chill for 15 minutes.
- In a skillet, sauté onion and garlic until soft. Add carrots and potatoes, cook for 5 minutes. Stir in 1/4 cup flour, then gradually add vegetable broth and almond milk to make a thick gravy.
- Add peas, nutritional yeast, thyme, salt, and pepper. Simmer for 10 minutes until vegetables are tender. Pour filling into a pie dish.
- Roll out chilled dough and place over filling. Crimp edges and cut slits in the top. Bake for 25-30 minutes until crust is golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.