Description
A hearty and comforting Vegan Thanksgiving Pot Pie packed with seasonal vegetables, creamy gravy, and a golden flaky crust — perfect for the holidays!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup diced potatoes
- 1 cup green beans, chopped
- 1 cup corn kernels
- 1 cup peas
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 sheet vegan puff pastry (thawed)
- 1 tablespoon plant milk (for brushing crust)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in potatoes, green beans, corn, and peas. Cook for another 5 minutes.
- Sprinkle flour over the vegetables and stir well to coat.
- Gradually add vegetable broth while stirring until mixture thickens.
- Pour in plant-based milk and season with thyme, rosemary, salt, and pepper.
- Simmer for 10 minutes until creamy and thick.
- Transfer mixture to a pie dish or baking dish.
- Cover with puff pastry, trimming excess and sealing edges.
- Brush top with plant milk.
- Bake for 25–30 minutes, until crust is golden brown.
- Cool for 5 minutes before serving.
Notes
You can make the filling ahead and refrigerate overnight. Serve with vegan gravy or cranberry sauce for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan thanksgiving pot pie, vegan dinner, holiday recipe, comfort food