Vegan Pot Pies
These Vegan Pot Pies are hearty, filling, and packed with healthy veggies. Comfort food goodness in less than an hour!
Aside from the ramekins used for baking, this Vegan Pot Pie recipe is a one-pot deal, which means cleanup is a breeze. (We love that, right?) Using a pre-made pastry dough for the crust shaves off your prep time, without sacrificing flavor. And if you’re making vegetable pot pies as a vegan main dish for Thanksgiving, you can prepare these in advance so they’re ready to pop into the oven on the big day. There’s no need to fuss with making your own crust for this recipe, which means these pot pies are pretty much fail-proof! You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
Ingredients:
Vegan Pot Pies
- 2 tablespoons vegan butter
- 1 small onion
- 2 cups sliced carrots
- 4 stalks celery finely chopped
- 2 cups sliced mushrooms
- 4 cloves garlic minced
- 1-2 stalks fresh thyme
- ¼ cup flour or gluten free flour
- 3 cups vegetable broth
- salt & pepper to taste
- 1/2 cup frozen peas
To Top
- Phyllo dough or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry