Gracious Vegan Vegetable Pot Pie

By the Gracious Vegan


Prepare the crust and let it rest in the fridge while you do the rest. I use Carole Walters' recipe for flaky pie pastry. I decrease the sugar to 3/4 teaspoon, since her recipe is for sweet pies. Her recipe makes two crusts, which means you can freeze one for your next pot pie (same with the white sauce below -- you'll only need half for one pie). I use vegan butter and organic shortening, and they work very well. 

Gracious Vegan Vegetable Pot Pie.jpg

Béchamel (White) Sauce

You’ll need only half of this. Freeze the rest and use next time or for something else.

Put cashews in a bowl and cover them with water, to 2-3 inches above the level of the cashews, since they will absorb some of the water. Give them at least 2 hours to soak, if not 4 (or even overnight). 

  • 3/4 cup raw cashews

Once the cashews are soaked, drain and rinse them and put them in a blender, then add these ingredients and blend until very smooth. This takes a minute and a half at the highest speed in my KitchenAid blender. Be sure there is no grittiness to the liquid. If there is, keep blending. The raw cashews should essentially be dissolved into the liquid. 

  • 3 cups water
  • 1 teaspoon salt
  • 1.5 teaspoons Dijon mustard
  • 1/4 teaspoon ground nutmeg

Separately, melt butter in a medium saucepan over medium-low heat.

  • 6 tablespoons coconut or other vegan butter

Then add the flour and cook for about 3 minutes, until the roux is bubbly and begins to brown.

  • 3/8 cup flour (can use barley flour or other gluten-free flour, or white flour)

Slowly whisk the cashew-cream mixture into the roux and cook 3-5 minutes, stirring regularly, until thickened.

Vegetable Filling

Don’t use a food processor for chopping the ingredients. It chops them too fine.

Put these ingredients in a microwave-safe bowl, add a couple tablespoons of water, and microwave until soft (4-5 minutes in my microwave, but it is on the weak side). 

  • 1 medium onion, diced (do not dice in food processor)
  • 2 cups mushrooms, sliced or diced
  • 2 cups other vegetables (carrots, red pepper, green beans, broccoli, asparagus), diced

Stir in these ingredients. 

  • ½ teaspoon paprika (not sweet)
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ tablespoon salt
  • ¼ teaspoon ground black pepper

Remove from heat and stir in peas and steamed potatoes. Set aside.

  • 1 cup peas (or half corn, half peas), thawed
  • 2.5 cups potatoes, 1/2-inch diced, steamed for 15 minutes (3 medium red potatoes or Yukon Gold recommended, but russets work well too) (one pound)

Assemble and bake

Preheat oven to 375 degrees.

Gently stir half of the sauce into the cooked vegetables. Spoon the mixture into an ungreased deep-dish pie pan. Roll out half of the pie crust (freeze the other half for another time). Gently lay the pie crust on top of the vegetables. Crimp the sides of the crust. Cut slash marks into the crust to allow steam to escape. 

Bake at 375° for 40 minutes, until you can hear the filling bubbling and the top is golden brown. Increase the temp to 400 for 10 additional minutes to brown the top, if needed.

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