Indulge in the comforting flavours of a classic pot pie with a compassionate twist by trying this vegan pot pie recipe. Brimming with hearty vegetables and tender chunks of tofu, all enveloped in a rich, creamy sauce. A flaky, golden crust tops this savoury filling, making it a perfect centrepiece for a cosy family dinner or an impressive dish for a special occasion.


Vegetable pot pie

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 3 voted )


  • 3 tablespoons olive oil,
  • 70g button mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 2 medium carrots
  • 50g fresh peas
  • 2 potatoes, cubedd
  • 2 medium stalks celery
  • 2 garlic cloves, minced
  • 120 ml dry white wine
  • 350 ml vegetable broth
  • 0.5 ltr soy or almond milk
  • 2 tbsp nutritional yeast flakes (optional)
  • 1 tbsp tamari sauce
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 tsp sage
  • 50g peas
  • 2 potatoes
  • Tofu
  • Salt and black pepper


  1. Heat the oil in a pan. Once hot, add the mushrooms in a single layer and cook for about 5 minutes until browned on the bottoms. Flip and cook for another 5 minutes.
  2. Remove the mushrooms from the pan.
  3. In the meantime take the tofu, chop it into small chunks. Marinate the tofu in a mixture made of tamari soy sauce, rice vinegar, olive oil and after seeing that the tofu is well marinated. (the longer you marinate the better) Then fry for a few minutes.
  4. Back to the pan, add some more olive oil and heat again. When hot add the onion, carrot, chopped potatoes, peas and celery. Cook the vegetables for about 10 minutes, stirring occasionally, until they soften and the onions become translucent.
  5. Return the mushrooms to the skillet, add the garlic, and sprinkle with corn flour. Stir to coat the ingredients evenly with (gluten-free) flour. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant.
  6. Pour in the wine and bring it to a simmer, stirring frequently. The liquid should thicken quickly. Cook for about a minute.
  7. Add the broth, plant-based milk, nutritional yeast (if using), tamari soy sauce, rosemary, thyme, and sage. Increase the heat and bring the mixture to a simmer.
  8. Reduce the heat and let the mixture simmer for about 10 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly. Stir in the peas.
  9. Remove the pot from heat, taste, and season with salt and pepper as needed. Adjust other seasonings if desired. 10. Preheat the oven to 200°C. Prepare a large pie dish.
  10. Roll out one pie crust to fit inside the dish. Place the crust in and around the dish and gently press to conform to the shape. You can make a few holes in the crust with a fork.
  11.  Pour the filling into the bottom crust.
  12.  Roll out the second crust to cover the pie, then drape it over the filling.
  13. Trim any excess crust and pinch the edges together to seal. Optionally, crimp the edges with a fork or your fingers. Cut a few slits in the top crust for ventilation.
  14. Place the pot pie on the centre rack of the oven. Place a baking sheet or dish on the shelf below to catch any drips. After 40 minutes the crust should get golden brown, and the filling starts to get bubbly.
  15. Remove the pie from the oven and let it sit for about 5 minutes before serving.


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