Name: Easy Vegan Pot Pie Recipe
Prep time: 15 min
Cook time: PT-491715H25M30S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 – 3 vegan sausages, chopped (Beyond Meat spicy Italian or regular); 3 tablespoons vegan butter; 1/2 lb mushrooms, sliced; 4 cloves garlic, chopped; 1/2 cup grated carrots; 2 cups frozen cubed hash browns (small cubes); 1/3 cup all purpose flour; 2 cups vegan chicken broth (water + 2 teaspoons no chicken bouillon); 1/3 cup unsweetened plant milk (soy milk recommended); 1/2 teaspoon Italian seasoning; 1/2 teaspoon onion powder; 1/2 cup frozen corn; 1/2 cup frozen peas; Salt and pepper to taste; 2 pre-rolled vegan puff pastry sheets, defrosted in fridge

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Introduction

This easy vegan pot pie is a comforting and hearty dish perfect for any day of the week. Filled with savory vegan sausages, mushrooms, and veggies in a creamy sauce, all wrapped in flaky puff pastry. It’s a delightful plant-based twist on a classic favorite.

A close-up of a slice of pie on a white plate, showing three layers: a flaky, golden-brown top crust, a middle creamy layer filled with bright green peas, yellow corn kernels, sliced mushrooms, and small pieces of carrot, and a bottom layer of soft, folded crust. A silver fork is placed inside the slice, lifting some of the filling, which has a smooth and slightly melted texture. In the background, a glass pie dish with more pie on a wooden surface is visible, and the whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pre-rolled vegan puff pastry sheets, defrosted in fridge
2 – 3 vegan sausages, chopped (such as Beyond Meat spicy Italian or regular)
3 tablespoons vegan butter
1/2 lb mushrooms, sliced
4 cloves garlic, chopped
1/2 cup grated carrots
2 cups frozen cubed hash browns (small cubes)
1/3 cup all purpose flour
2 cups vegan chicken broth (or water with 2 teaspoons no-chicken bouillon)
1/3 cup unsweetened plant milk (soy milk works well)
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 cup frozen corn
1/2 cup frozen peas
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Make sure the puff pastry is fully defrosted and ready. Gather and prepare all ingredients.
Step 2: In a large non-stick skillet over medium heat, fry the chopped vegan sausages until cooked through and browned, about 4 minutes. Remove from skillet and set aside on a plate.
Step 3: In the same pan, add the vegan butter and sliced mushrooms. Cook for 3 minutes until mushrooms start to soften.
Step 4: Stir in the chopped garlic, grated carrots, and frozen hash browns. Cook for 4 to 5 minutes until the potatoes soften slightly.
Step 5: Sprinkle the flour over the veggies and stir thoroughly to combine. Return the cooked sausages to the pan.
Step 6: Slowly pour in the vegan chicken broth and plant milk while stirring. Add Italian seasoning and onion powder. Simmer the mixture over medium heat, stirring frequently, until thickened and the flour taste has cooked out, about 3 minutes. It should be quite thick.
Step 7: Remove the filling from heat and stir in the frozen peas and corn. Season with salt and pepper to taste. Let it sit for a few minutes while you prepare the crust.
Step 8: Place one sheet of puff pastry into your pie dish to form the bottom crust. Pour the filling evenly into the crust.
Step 9: Lay the second sheet of puff pastry over the top of the filling. Tuck the edges under and press to seal. Make three small slits in the top crust to vent steam. Brush the top with a little plant milk for a nice golden finish.
Step 10: Bake the pot pie in the preheated oven for 30 to 35 minutes, until the crust is golden brown and crispy.
Step 11: Let the pot pie cool for a few minutes before slicing. Serve warm and enjoy your comforting vegan meal.

Tips & Variations

If you can’t find vegan sausages, try using seasoned tofu or tempeh for protein.
Adding fresh herbs like thyme or rosemary enhances the flavor.
For a gluten-free version, use gluten-free flour and puff pastry.
Swap frozen peas and corn for fresh vegetables if preferred.

Storage

Store any leftover pot pie covered in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes to keep the crust crispy, or microwave briefly if short on time.

How to Serve

The image shows a close-up view of a slice of pot pie being lifted from a glass pie dish. The pie has a golden-brown, flaky crust that peels back to reveal a creamy filling made of green peas, corn, and small bits of meat mixed in a smooth, beige sauce. The crust looks crisp and slightly puffy around the edges. In the background, there is a red and white checkered cloth, and the pie dish rests on a round wire rack over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry for this recipe?

Absolutely! Homemade puff pastry works wonderfully and will make your pot pie even more special, though it requires more time to prepare.

What can I substitute for vegan chicken broth?

You can use vegetable broth or make a simple broth by dissolving no-chicken bouillon in water as suggested. Another option is a well-seasoned vegetable stock to keep the flavor rich.