Vegan Vegetable Pot Pie Recipe

Indulge in this hearty and comforting Vegan Vegetable Pot Pie, a fall and winter favorite! This recipe, perfected since 2006, is a high-carb haven of delicious vegetables baked in a flaky crust. Pair it with our suggested 'slop' side (mashed potatoes, stuffing, and green beans) for an unforgettable meal. Perfect for cozy nights in!

Prep Time 30 mins
Cook Time 85 mins
Calories 322.7 kcal
Protein 19g
Rating 4.0 (5 Reviews)
Vegan Vegetable Pot Pie 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Vegetable Pot Pie

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How to Make Vegan Vegetable Pot Pie

  1. Preheat oven to 375°F (190°C).
  2. Prepare the vegetable filling: Heat olive oil in a large pot over medium heat. Add onion and carrots and cook until softened, about 5-7 minutes. Stir in garlic, celery, and potatoes. Cook for another 5 minutes.
  3. Add vegetable broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
  4. Stir in the peas, corn, and nutritional yeast. Taste and adjust seasoning as needed.
  5. While the filling simmers, prepare the pie crust. (Instructions for making vegan pie crust or using store-bought would go here).
  6. Pour the vegetable filling into the pie crust.
  7. Top with the remaining pie crust and crimp the edges to seal.
  8. Cut slits in the top crust to allow steam to escape.
  9. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let cool for 10-15 minutes before serving. Enjoy with your favorite side, perhaps our suggested 'slop'!
  11. Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

0g

Fat

5g

Carbs

18g