Healthy Vegan Pot Pie (Gluten-Free)

Name: Healthy Vegan Pot Pie (Gluten-Free)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 5 servings
Ingredients: 1 unbaked Vegan Gluten-Free Pie Crust (tap for recipe); 4 ounces Butler soy curls, dry; 2 ¼ cups vegetable broth, divided; 1 large onion, chopped; 2 medium sweet potatoes, peeled and cut into ⅝-inch cubes; 8 ounces mushrooms, sliced; 1 tablespoon oil, optional; 4 cloves garlic, minced; 1 ½ teaspoons dried thyme; ½ teaspoon ground sage; 1 bunch kale, thick stems removed, chopped; 1 rounded teaspoon fine sea salt; black pepper; ½ teaspoon smoked paprika; 1 tablespoon nutritional yeast, optional; 1 tablespoon tamari (for GF) or soy sauce; ⅔ cup plain non-dairy milk, such as almond or soy; 2 tablespoons arrowroot or corn starch

User Reviews

5.0

33 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
5 servings
Calories
465 kcal
Course
Main Course
Cuisine
American

Healthy Vegan Pot Pie (Gluten-Free)

Finn Russell

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This healthy and comforting vegan pot pie is made with sweet potato, kale, onion, mushrooms, and soy curls for cozy fall vibes. Switch up the potatoes and veggies for a more classic pot pie flavor.

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Ingredients

Servings

1 unbaked Vegan Gluten-Free Pie Crust (tap for recipe) see Note 1
4 ounces Butler soy curls, dry
2 ¼ cups vegetable broth, divided
1 large onion, chopped
2 medium sweet potatoes, peeled and cut into ⅝-inch cubes about 1 ½ pounds; or gold/russet potatoes
8 ounces mushrooms, sliced
1 tablespoon oil, optional sub broth for oil-free
4 cloves garlic, minced
1 ½ teaspoons dried thyme or 2 teaspoon chopped fresh thyme
½ teaspoon ground sage
1 bunch kale, thick stems removed, chopped
1 rounded teaspoon fine sea salt
black pepper
½ teaspoon smoked paprika
1 tablespoon nutritional yeast, optional
1 tablespoon tamari (for GF) or soy sauce
⅔ cup plain non-dairy milk, such as almond or soy see Note 2
2 tablespoons arrowroot or corn starch

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Instructions

Prepare the pie dough, but don't roll it out yet. Wrap the ball of dough with plastic and set aside.
Place dry soy curls in a large bowl, and cover with 2 cups of broth. Set aside to soak.
Locate a large saute pan with a lid. Preheat over medium heat. Dry saute the onion, mushrooms, and sweet potatoes for 5 minutes, stirring occasionally. Add ¼ cup broth and cover the pan. Reduce heat to medium-low, and cook for another 5 minutes or until you can barely pierce the potatoes with a fork.
Slide the veggies to one side of the pan. Add the oil to the other side. Once hot add the garlic, thyme, and sage to the oil. (For oil-free, use a splash of broth.) Stirring, cook for about 30 seconds, then mix with the veggies. Add the kale, salt and pepper. Cover and cook until the kale is dark green and wilted.
Pick up handfuls of soy curls and squeeze excess broth back into the bowl. Don't discard the broth. Add the soy curls to the pan, and season with smoked paprika, nutritional yeast, and tamari.
Add the starch and milk to the broth and whisk to combine. Pour into the pan, and bring to a simmer. Cook just until the sauce looks creamy, 1 to 2 minutes. Taste for seasoning and remove from heat.
Preheat the oven to 410 degrees F (210°C).
Spoon the filling into the pie plate and lightly pack it down. Roll out the pie dough on a piece of parchment paper (refer to pie crust recipe). Flip it onto the pie plate, and trim any excess. Press down to seal/crimp the edges. Use a sharp knife to cut several slits in the top of the crust for ventilation.
Place a baking sheet or piece of foil on the bottom rack (to catch drips in case the pie bubbles over). Place the pot pie on the center rack and bake for 30 to 35 minutes or until the crust is crisp and golden. NOTE: if using rice flour in the crust (as opposed to whole wheat, for example), the crust will still look pale even when done. It doesn't brown like traditional pastry.
Let the pot pie rest for 10 minutes and serve.

Notes

Note 1: for the crust, use the brown rice option in this recipe for a GF, whole-food option. If you don't need it to be gluten-free, spelt or whole-wheat work well. Note that the color of the pie crust is determined by the flour you choose - in the photos above, the more pale-colored crust was made with brown rice flour. The darker crust used spelt.
Note 2: even some "unflavored" plant milks sometimes taste lightly sweet because manufacturers add flavors; it's a good idea to taste it first to make sure it's 100% plain. I like unsweetened soy or almond milk for this recipe.
Store leftover pot pie in an airtight container in the refrigerator for up to 4 days. May be frozen for up to 1 month. Thaw in the refrigerator and reheat thoroughly.

Nutrition Information

Show Details

Calories 465kcal (23%) Carbohydrates 56g (19%) Protein 22g (44%) Fat 18g (28%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 655mg (27%) Fiber 11g (44%) Sugar 10g (20%) Vitamin A 429IU (9%) Vitamin C 80mg (89%) Calcium 20mg (2%) Iron 30mg (167%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 465 kcal

% Daily Value*

Calories	465kcal	23%
Carbohydrates	56g	19%
Protein	22g	44%
Fat	18g	28%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	655mg	27%
Fiber	11g	44%
Sugar	10g	20%
Vitamin A	429IU	9%
Vitamin C	80mg	89%
Calcium	20mg	2%
Iron	30mg	167%