Description
A hearty and creamy vegan Thanksgiving pot pie filled with seasonal vegetables and a savory plant-based gravy, perfect for a holiday main dish.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup unsweetened plant-based milk
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 sheet vegan puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add carrots, celery, mushrooms, potatoes, and peas. Cook for 5–7 minutes until slightly tender.
- Sprinkle flour over the vegetables and stir for 1–2 minutes to form a roux.
- Gradually whisk in vegetable broth and plant-based milk. Cook until thickened.
- Season with thyme, salt, and black pepper.
- Transfer the filling to a greased baking dish. Lay the puff pastry over the top, trimming edges as needed, and cut slits for steam to escape.
- Bake for 25–30 minutes, or until the pastry is golden brown.
- Allow to cool slightly before serving.
Notes
You can add other seasonal vegetables like squash or corn. Serve as a hearty main dish for Thanksgiving or any holiday meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing / Baking
- Cuisine: Vegan / American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan Thanksgiving pot pie, plant-based pot pie, holiday vegan main dish, creamy vegetable pot pie