Description
A delicious vegan pot pie filled with seasonal vegetables and a savory gravy, perfect for Thanksgiving.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 cups vegetable broth
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon nutritional yeast
- 1 prepared vegan pie crust
- 2 cups potatoes, peeled and cubed
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat and add onions and garlic. Sauté for 3 minutes.
- Add mushrooms, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in peas, thyme, sage, vegetable broth, soy sauce, and bring to a simmer.
- Mix cornstarch with a little water, then add to the pan to thicken the mixture.
- Cook for another 5 minutes, then stir in nutritional yeast.
- Pour the filling into the pie crust and cover with the top crust. Seal the edges and cut slits in the top.
- Bake for 30-35 minutes, until golden brown.
- Let cool for a few minutes before serving.
Notes
- Feel free to swap in any seasonal vegetables you have on hand.
- This pie can be made ahead of time and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg