Mixed Vegetable Vegan Pot Pie
Make the BEST vegan pot pie in under 1 hour loaded with tender mixed veggies and tofu or vegan chick’n in a rich, savory sauce encased in a (homemade or pre-made) flaky pastry crust. It’s cozy, comforting, versatile, and delicious!
Servings: 4 -6 servings
Calories: 1076kcal
Ingredients
- 3 tablespoons of olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups of mushrooms, diced
- 1 pound of frozen mixed vegetables
- 1 teaspoon of oregano
- 1 teaspoon of marjoram
- 1 teaspoon of dried basil
- ½ (16-ounce) block of super firm tofu, diced
- Salt and black pepper to taste
- ⅓ cup of all-purpose flour
- 2 cups of vegetable broth
- ⅓ cup of non-dairy milk
- 2 storebought puff pastry crust thawed
Instructions
- Over medium heat, add the oil to a large pot. Add the onion and cook for 1 minute, then add the garlic. Mix well and cook for 1 minute. Add the mushrooms and cook for 5 minutes.
- Add the frozen veggies, marjoram, oregano, basil,, tofu, and salt and pepper. Mix well and cook for 3 minutes.
- Add the flour and mix well. Then slowly whisk in the vegetable broth and plant-based milk.
- Preheat the oven to 400 degrees F.
- Stretch the sheet of puff pastry to fit the bottom and sides of an 8×8 baking dish. Add the veggie filling and top with the second puff pastry sheet. Pinch the sides of the dough to create a seal. Make 4 cuts on top of the dough to allow the steam to come out.
- Bake for 15 to 20 minutes or until the crust turns golden. Remove from the oven and let it sit for 10 minutes before serving.
Notes
- For individual pot pies: Divide the pastry and filling between smaller oven-safe dishes/ramekins. Bake for around 15 minutes.
- Experiment with fillings: There are plenty of ways to adapt the filling to your liking (and what you have in your kitchen). It’s a highly versatile, forgiving vegetable pot pie recipe.
- Add some vents: This is important to allow the steam to escape while the vegan pot pie bakes to prevent the crust from getting soggy.
Nutrition
Calories: 1076kcal | Carbohydrates: 93g | Protein: 30g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 37g | Cholesterol: 6mg | Sodium: 1765mg | Potassium: 544mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6023IU | Vitamin C: 15mg | Calcium: 234mg | Iron: 7mg
