Vegan Thanksgiving Pot Pie

Thanksgiving is a time for family, friends, and delicious food. This Vegan Thanksgiving Pot Pie is a delightful centerpiece for your holiday table. I remember one year, my cousin Jake tried to sneak in a meat pie, but we all ended up loving my vegan version instead. It was a hit, and now it's a tradition in our family!

Why You’ll Love It

• It's packed with seasonal veggies and comforting flavors.
• Perfect for both vegans and non-vegans alike.
• Easy to make ahead and reheat for a stress-free holiday.

Pure Comfort

This pot pie is pure comfort food. The flaky crust wraps around a savory filling of vegetables, making every bite feel like a warm hug. Plus, it’s a great way to enjoy all those tasty veggies of the season.

What You Need

• 1 1 cup all-purpose flour (120 g) – For the crust; can substitute with whole wheat flour.
• 1/2 1/2 cup vegan butter (113 g) – Chilled and cubed; coconut oil can be used.
• 1/4 1/4 tsp salt – For flavor.
• 3-4 3-4 tbsp cold water – Add more if needed to form the dough.
• 1 1 large yellow onion, diced – For the filling.
• 2 2 cloves garlic, minced – For flavor.
• 2 2 medium carrots, diced – For sweetness and color.
• 1 1 cup green beans, chopped – Fresh or frozen.
• 1 1 cup mushrooms, sliced – For a hearty texture.
• 1 1 cup vegetable broth (240 ml) – For moisture; can use low-sodium.
• 1 1 tbsp soy sauce – For umami flavor.
• 1 1 tsp dried thyme – For seasoning.
• 1 1 tsp black pepper – For a bit of spice.
• 1 1 cup frozen peas – For added sweetness.

Time to Cook

Prep: 30 minutes | Cook: 45 minutes | Total: 1 hour 15 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the filling a day in advance.

Steps to Make It

1. Start by making the crust. In a mixing bowl, combine the flour and salt. Add the chilled vegan butter and mix until crumbly, then add cold water, one tablespoon at a time, until the dough holds together.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps it firm up and makes rolling easier. While it chills, you can prepare the filling.
3. In a large skillet, heat a splash of water over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 5 minutes. You'll know it's ready when the onions turn translucent.
4. Next, add the carrots and green beans to the skillet. Cook for another 5 minutes, stirring occasionally, until the veggies start to soften. The colors should brighten up beautifully.
5. Stir in the mushrooms, vegetable broth, soy sauce, thyme, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes until the broth reduces slightly and the veggies are tender.
6. Finally, mix in the frozen peas and remove the skillet from heat. Let the filling cool while you roll out the dough.
7. Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle large enough to cover your pie dish. Carefully transfer it to the dish.
8. Pour the cooled filling into the pie crust, then cover it with the rolled-out dough. Seal the edges by crimping with a fork and cut a few slits in the top for steam to escape.
9. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. The aroma will fill your kitchen, making it hard to wait!
10. Let it cool for a few minutes before serving. This pot pie is best enjoyed warm, and it’s sure to impress everyone at your Thanksgiving gathering.

Make It Perfect

• For a golden crust, brush the top with a little almond milk before baking.
• If the filling is too watery, add a tablespoon of cornstarch mixed with water to thicken it.
• Use a mix of your favorite vegetables for a unique twist.

Mix It Up

• Add lentils or chickpeas for extra protein.
• Swap out the veggies based on what’s in season or what you have on hand.

Perfect Partners

• Serve with a side of cranberry sauce.
• Pair with a fresh green salad for a complete meal.

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FAQs

Conclusion

This Vegan Thanksgiving Pot Pie is a wonderful addition to any holiday feast. It's hearty, flavorful, and sure to please everyone at the table. Give it a try this year, and you might just start a new family tradition!

Vegan Thanksgiving Pot Pie

This Vegan Thanksgiving Pot Pie is a delightful centerpiece for your holiday table. Packed with seasonal veggies and comforting flavors, it’s perfect for both vegans and non-vegans alike.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Course Dinner

Cuisine American

Servings 6 servings

Equipment

• Mixing Bowl
• Skillet
• Oven
• Pie dish
• Plastic wrap

Ingredients

  

Dough Ingredients

• 1 cup all-purpose flour For the crust; can substitute with whole wheat flour.
• 1/2 cup vegan butter Chilled and cubed; coconut oil can be used.
• 1/4 tsp salt For flavor.
• 3-4 tbsp cold water Add more if needed to form the dough.

Filling Ingredients

• 1 large yellow onion, diced For the filling.
• 2 cloves garlic, minced For flavor.
• 2 medium carrots, diced For sweetness and color.
• 1 cup green beans, chopped Fresh or frozen.
• 1 cup mushrooms, sliced For a hearty texture.
• 1 cup vegetable broth For moisture; can use low-sodium.
• 1 tbsp soy sauce For umami flavor.
• 1 tsp dried thyme For seasoning.
• 1 tsp black pepper For a bit of spice.
• 1 cup frozen peas For added sweetness.

Instructions

 

• Start by making the crust. In a mixing bowl, combine the flour and salt. Add the chilled vegan butter and mix until crumbly, then add cold water, one tablespoon at a time, until the dough holds together.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps it firm up and makes rolling easier. While it chills, you can prepare the filling.
• In a large skillet, heat a splash of water over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 5 minutes.
• Next, add the carrots and green beans to the skillet. Cook for another 5 minutes, stirring occasionally, until the veggies start to soften.
• Stir in the mushrooms, vegetable broth, soy sauce, thyme, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes until the broth reduces slightly and the veggies are tender.
• Finally, mix in the frozen peas and remove the skillet from heat. Let the filling cool while you roll out the dough.
• Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle large enough to cover your pie dish.
• Pour the cooled filling into the pie crust, then cover it with the rolled-out dough. Seal the edges by crimping with a fork and cut a few slits in the top for steam to escape.
• Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
• Let it cool for a few minutes before serving.

Keyword Comfort Food, holiday, Pot Pie, Thanksgiving, Vegan