Two ramekins of pot pie on white surface with pea and cashew garnishes

Entrees The Ultimate Comfort Food

Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in the freezer. This dish can be on the table in about an hour, but it requires a little planning and multitasking according to the directions.

Plant-Powered Pot Pie

Recipe courtesy of
  • Heather Leno

Prep Instructions

  • Yield: 6 (1½ cup) servings
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Recipe Ingredients

  • 1/4 cup stirred whole wheat pastry flour
  • 1/4 cup barley flour
  • 1/3 cup walnuts
  • 1/4 teaspoon salt
  • 1/2 cup almond flour or meal
  • 3 tablespoons water or unsweetened plant milk, as needed
  • 1 cup very hot water
  • 1/2 cup soy curls
  • 1 tablespoon Chicken-Style Seasoning
  • 1 teaspoon low-sodium soy sauce
  • 2 medium-sized new potatoes or Yukon Gold potatoes
  • 1/2 cup water
  • 1/2 medium onion, chopped
  • 2 cups frozen peas and carrots
  • Additional water (as needed)
  • 1 cup hot water
  • 1/2 cup raw cashews
  • 3 tablespoons flour
  • 1 tablespoon Chicken-Style Seasoning
  • 1 tablespoon nutritional yeast flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 cup hot water

Instructions

Preheat oven to 350°F.

Crust:

  1. Combine flours, walnuts, and salt in food processor and process until walnuts are as fine as the flour.
  2. Add almond meal and mix briefly.
  3. Add water or milk and process just until ball forms.
  4. Roll out between 2 pieces of plastic wrap. (Lightly dampen counter before laying down the plastic.) Leave dough between the plastic wrap while you move on to the filling.

Filling:

  1. Pour hot water in a measuring cup and add soy curls and seasonings; set aside. Peel and cut potatoes into ½-inch cubes.
  2. Combine water, onion, and potatoes in a saucepan. Bring to a boil, reduce heat to simmer, cover, and cook 5 minutes. (Make sauce while vegetables cook.)
  3. Add peas and carrots to potatoes, bring to a boil, reduce heat to simmer, and cook an additional 5 minutes. If saucepan is going dry, add a small amount of water, but be sure the water has evaporated before combining with the sauce, or the sauce will be too runny.
  4. Drain soy curls well and cut into smaller pieces before adding to the mixture.

Sauce:

  1. Combine first cup of water, cashews, flour, and seasonings in blender and blend until smooth.
  2. Add last cup of water and blend to mix.
  3. Pour sauce over filling and cook until thickened.
  4. Pour into a prepared casserole dish (filling equals 1 quart) and cover with crust by removing the top plastic wrap, picking up the plastic wrap under the crust, inverting it, and laying it over filling. Press edges to sides of the dish.
  5. Bake 30 minutes at 350°F or until crust is cooked.
  6. Let stand 8–10 minutes before serving.

Category Tags

Cholesterol-free
Entrees
High fiber
Peanut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 259.81
Fat: 13.75 g
Saturated Fat: 1.49 g
Cholesterol: 0 mg
Sodium: 854.42 mg
Carbohydrates: 27.03 g
Fiber: 5.73 g
Sugars: 4.18 g
Protein: 9.53 g
© AdventHealth