Vegan Pot Pies
If you’re looking for something cozy and filling, then look no further than Vegan Pot Pies. Even though these are the perfect winter meal, they’re perfect to throw in the oven year-round!
You can make this Vegan Pot Pie in a large pie dish, but we love making smaller individual servings. This is great for meal prep, or for freezing a bunch and having an easy option on those busy work nights.
We like to keep this recipe simple and use Tenderflake Puff Pastry, but you can impress your friends and make the pie crust from scratch too! Fill it with your favorite veggies, or follow our recipe to a T. It’s up to you! If you’re all about comfort food, try our Sloppy Joes or Korean Bulgogi!
Vegan Pot Pies
- 2 Carrots Chopped into small pieces
- 1/2 cup Peas Frozen
- 1/2 cup Corn Frozen
- 2 Yellow Potatoes Diced
- 1 Yellow Onion Chopped
- 1/2 cup Vegan Margarine
- 1/3 cup Whole Wheat Flour
- 2 tsp Garlic Minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 1/2 cups Vegetable Broth
- 3/4 cup Almond Milk Unsweetened
- 2 packages Tenderflake Puffed Pastry Or other vegan puffed pastry
- Preheat the oven to 350
- In a medium pot, combine carrots, peas, corn, and potatoes. Cover with water and bring to a boil. Cook until potatoes are soft, and set aside.
- In a large pan, add margarine onions, and garlic, and cook over medium heat until onions go translucent. Add flour, salt, and pepper, mixing thoroughly.
- Stir in the vegetable broth and almond milk, reducing the heat to medium-low until the mixture begins to thicken.
- Add vegetables to the mixture and stir until well incorporated. Set aside.
- Roll out the puff pastry into a sheet. If making one large pie, spread it across a 9-inch pie dish. If making individual pies, use a pie cutter to create the smaller shells.
- Fill the pie with the vegetable mixture until it is flush with the top of the dish.
- Take your second pie sheet and cover the pie, or make small coverings for individual pies, and press the edges together.
- Take a knife or fork and create a slit or small holes in the top of the pie(s) to let heat escape while cooking.
- Place in the oven for 30 minutes, until puff pastry has a nice brown color.
- Remove from the oven, let cool, and enjoy!
You can also try making your pie crust, just make sure you leave extra time! Making small, individual pies is a great way to meal prep – pack them for lunches, or freeze extra to use when you need a quick dinner!