Easy Vegan Pot Pie Recipe
A comforting and easy vegan pot pie made with smoky vegan sausages, mushrooms, vegetables, and a creamy vegan gravy, all encased in flaky vegan puff pastry. Perfect for a cozy meal that satisfies without any animal products.
- Prep Time: 15 minutes
- Cook Time: 15 minutes stovetop + 35 minutes baking
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Filling
- 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
Crust
- 2 pre-rolled vegan puff pastry sheets, defrosted in fridge
Instructions
- Prep: Preheat the oven to 400°F (200°C). Make sure the puff pastry is defrosted and ready in the fridge. Gather and prepare all ingredients for easy assembly.
- Cook sausages: Heat a large non-stick skillet over medium heat. Add the chopped vegan sausages and fry for about 4 minutes until cooked through and browned. Remove sausages to a plate and set aside.
- Cook veggies: In the same skillet, add the vegan butter and sliced mushrooms. Cook for 3 minutes until softened. Stir in chopped garlic, grated carrots, and frozen hash browns. Cook for 4 to 5 minutes until the potatoes soften slightly. Stir in the flour thoroughly, then add the cooked sausages back to the pan.
- Thicken: Pour in the vegan chicken broth and plant milk while stirring continuously. Add Italian seasoning, onion powder, and season with salt and pepper. Simmer over medium heat, stirring frequently, until the mixture thickens and the flour is fully cooked, about 3 minutes. Remove from heat and stir in frozen peas and corn. Let the filling sit while preparing the crust.
- Assemble pie: Place one sheet of puff pastry into a pie plate as the bottom crust. Pour the filling evenly over the crust. Lay the second sheet of puff pastry on top to form the crust. Tuck the edges under to seal. Cut three slits on the top crust to vent steam. Brush the top with a bit of plant milk for browning.
- Bake and enjoy: Bake the pot pie in the preheated oven for 30 to 35 minutes until the crust is golden brown and flaky. Let the pie cool for a few minutes before slicing and serving. Enjoy your delicious vegan pot pie!
Notes
- Make sure puff pastry sheets are fully defrosted in the fridge before assembling for best results.
- Use your favorite vegan sausages for flavor variations.
- You can substitute frozen peas and corn with other vegetables you prefer.
- For extra browning, brush the puff pastry top with plant milk before baking.
- Let the pie cool slightly before slicing to allow filling to set properly.
- This pie can be made ahead and reheated in the oven for a comforting meal later.
Keywords: Vegan pot pie, easy vegan dinner, vegan comfort food, plant-based pot pie, vegan puff pastry recipe
Find it online: https://platedbyemma.com/easy-vegan-pot-pie-recipe/
