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Heartwarming Vegan Thanksgiving Pot Pie for Comfort

Vegan Thanksgiving Pot Pie
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Heartwarming Vegan Thanksgiving Pot Pie for a Cozy Holiday Table

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, chopped
  • 1 medium Yukon gold potato, diced
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 tsp dried thyme
  • ½ tsp rosemary
  • ½ tsp sage
  • Salt and pepper to taste
  • 2 tbsp vegan butter or olive oil
  • 2 tbsp all-purpose flour
  • 1½ cups vegetable broth
  • ½ cup unsweetened plant-based milk
  • 1 tbsp nutritional yeast (optional)
  • 1 sheet vegan puff pastry or vegan pie crust

Instructions

  1. Set your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet. Add diced onion and cook for 2–3 minutes until translucent. Stir in garlic, carrots, and celery; cook for 5 minutes.
  3. Add mushrooms and potatoes. Cook for 8–10 minutes until vegetables begin to brown.
  4. Stir in peas, corn, thyme, rosemary, sage, salt, and pepper.
  5. In a separate saucepan, melt vegan butter. Whisk in flour to form a roux. Slowly add vegetable broth, then plant milk and nutritional yeast. Simmer 5–7 minutes until thickened.
  6. Pour gravy into the skillet with vegetables and mix well.
  7. Transfer mixture into a 9-inch pie dish. Lay vegan puff pastry or crust over the top. Trim and crimp edges; cut slits for steam.
  8. Bake for 25–30 minutes until crust is golden brown and crisp.
  9. Let cool slightly before slicing.

Notes

  • This dish is ideal for holiday gatherings.
    • <li.Use seasonal vegetables for added flavor. <li.Nutritional yeast adds a cheesy flavor, but it's optional.

Nutrition

Find it online: https://bakerslider.com/vegan-thanksgiving-pot-pie/

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