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. 

Preheat oven to 375°.

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.

Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)

  • 3/4 cup raw cashews

Put cashews in a blender, add these ingredients, then blend until cashews are completely smooth (1-4 minutes).

  • 3 cups water
  • ½ cup tofu (any kind)
  • ¼ cup flour
  • ¼ cup nutritional yeast
  • 1 teaspoon salt
  • 3/4 teaspoon Dijon mustard

Pour the mixture into a large saucepan and bring to a boil slowly, stirring frequently. Once it boils, allow it to thicken for a minute or two, then remove from heat.

The Vegetables

Don’t use food processor for chopping the ingredients; it makes them too fine.

For the vegetable filling: In a large Dutch oven or sauté pan, water-sauté these for 5 minutes in a few tablespoons of water (alternatively, microwave them with a little water until soft).

  • 1 medium onion, diced
  • 2 cups mushrooms, sliced or diced
  • 2 cups other vegetables (carrots, red pepper, green beans, broccoli, asparagus), diced

Stir in the spices.

  • ½ teaspoon paprika (not sweet or smoked)
  • 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, peeled and ½”- diced, steamed for 15 minutes (3 medium red or Yukon gold potatoes) (1 pound)

Assembly and Baking

Gently stir half of the sauce (2 cups) into the cooked vegetables. Spoon the mixture into an un-greased 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. 

  • One 9” or 10” pie crust

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.

Timing: If you don't have a crust and you're starting from scratch, this will take 2-3 hours because of the time to chill the dough. If you have a dough, it will take around 90 minutes.

Nutrition: Mostly whole-food

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