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Vegan Pot Pie

Vegan Pot Pie Recipe
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Indulge in the ultimate comfort food with this Vegan Pot Pie Recipe, brimming with rich, creamy vegetables and encased in a golden, flaky crust. Perfect for family gatherings or cozy nights in, this dish is designed to impress while also being easily customizable to suit your favorites. Gluten-free as well, it caters to a wider audience without compromising on flavor. With an aromatic blend of seasonal veggies and fresh herbs, every bite of this hearty meal is satisfying and delicious. Whether enjoyed alone or paired with fresh sides, this pot pie is sure to become a beloved staple in your kitchen.

Ingredients

Scale
  • 1 package puff pastry (2 sheets)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup peas
  • 2 cups small broccoli florets – frozen or fresh
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch nutmeg
  • 1/4 cup oat flour
  • 2 1/2 cups unsweetened cashew milk
  • 3 tablespoons vegan butter, optional for added richness
  • Vegan egg wash (for vegan egg wash, whisk together 2 tablespoons non-dairy milk with 1 teaspoon agave)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large pot, heat olive oil over medium-high heat. Sauté diced onion, celery, and carrots until softened.
  3. Add peas, broccoli, garlic, thyme, salt, pepper, and nutmeg; cook until warmed through.
  4. Stir in oat flour and gradually add cashew milk while stirring to avoid lumps. Simmer until thickened then stir in vegan butter.
  5. Roll out puff pastry and cut into shapes to fit ramekins or a pie plate.
  6. Spoon filling into pastry and seal edges before brushing with vegan egg wash.
  7. Bake for 30–45 minutes or until golden brown. Let cool before serving.

Nutrition

Find it online: https://thelowfatkitchen.com/vegan-pot-pie-recipe/