Homemade Vegan Pot Pie Recipe
This easy vegan pot pie recipe has it all: rich gravy, plenty of vegetables, plant-based protein from creamy white beans and a super easy pot pie crust made from chickpea flour. It takes a wee bit of time with the baking but it's 100% worth it (and you can chill out while it bakes!).
Ingredients
Vegan Pot Pie Filling
- 2 tablespoons extra virgin olive oil
- 2 medium carrots scrubbed and chopped
- 2 stalks celery trimmed and diced
- 1 small yellow onion diced
- 3 cloves garlic peeled and chopped
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- ¼ teaspoon ground cumin
- 3 tablespoons cornstarch
- 3 cups vegetable broth or bouillon concentrate + water
- 2 cups frozen peas
- 3 cups cooked white beans (cannellini, butter, navy) or two 398ml (14oz) cans
- Salt and pepper for seasoning
Easy Pot Pie Crust, inspired by The First Mess
- 1½ cups chickpea flour
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- Freshly cracked black pepper
- ½ cup cold coconut oil or vegan butter diced
- 1 or 2 tablespoons cold water
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 Celsius).
- Pulse chickpea flour, thyme, salt + pepper a couple of times to combine. Add diced butter and pulse until flour looks crumbly. Then, turn on motor and drizzle in 1-2 tbsp of cold water until it looks like a soft, sticky dough. Using a spoon, scoop dough out onto a piece of parchment, form into a flat disk and then refrigerate until ready to use.
- Heat olive oil in a large saucepan over medium heat. Add carrots, celery and onion and cook until the onion is soft and glossy – about 5-7 minutes – stirring occasionally. Add garlic, thyme, oregano, onion powder, garlic powder, sage and cumin, stirring frequently for one minute. Season with salt and pepper.
- Sprinkle over cornstarch and slowly pour in the broth while whisking. Add peas and bring to mixture to a good bubbling simmer. Let ‘er rip! Simmer until the mixture is thickened like gravy, about 10 minutes.
- Finally, add white beans and let cook for 3 minutes just to warm through the beans. Taste and adjust seasonings if necessary.
- Divide the mixture evenly between 6 lightly greased ramekins or a 9 x 9 baking dish.
- Roll out crust to approximately the same size as your dishes (use a mug or cookie cutter to cut out if using ramekins). Place ramekins or baking dish on a baking sheet to catch overflow.
- Bake until the crust is golden and the filling is bubbly, about 30-35 minutes. Let cool for 5 minutes before serving or you’ll burn your tongue!
Notes
If you’re like, ‘what gravy??’, scoop out about a 1/2 cup of the broth and whisk in another tablespoon of cornstarch to get the lumps out. It’s a bit hard to do if you’ve got a bunch of veg in there but get at it. Add it back into the pot and stir. Wait a few minutes to thicken the mixture. Repeat as necessary until you reach desired thickness.