Healthy Vegan Pot Pie (Gluten-Free)
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
5 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Healthy Vegan Pot Pie (Gluten-Free)
Description
The Healthy Vegan Pot Pie is built around a gluten-free or vegan-friendly pie crust holding a savory filling of soy curls soaked in vegetable broth, tender sweet potatoes, mushrooms, and wilted kale. The vegetables and soy curls are seasoned with herbs such as thyme and sage, along with smoked paprika for depth. Garlic and nutritional yeast enrich the flavor while tamari adds umami. The filling is thickened using arrowroot starch suspended in non-dairy milk, creating a creamy yet light interior. This pot pie requires gentle simmering of the vegetable mixture before filling the crust, which is then baked until golden.
The combination of sweet potatoes and kale gives the pie a balanced texture with soft chunks and leafy greens, while the soy curls provide a chewy, meat-like component. The layered flavors from the herbs and mushrooms contribute to a satisfying complexity without animal products. This recipe is suitable for those who prefer gluten-free and vegan meals, especially since options are provided for crust flour and non-dairy milk choices.
Leftover pot pie stores well in the refrigerator for up to four days and can be frozen for about a month. Reheating thoroughly restores the flavors and texture, making it convenient for meal prep. Checking the flavor of plant milk beforehand ensures that it does not impart unwanted sweetness to the dish.
Ingredients
- 1 unbaked pie crust see Note 1, Vegan, Gluten-Free
- 4 ounces soy curls dry
- 2 ¼ cups vegetable broth divided
- 1 large onion chopped
- 2 medium sweet potato about 1 ½ pounds; or gold/russet potatoes, peeled and cut into 5/8-inch cubes
- 8 ounces mushrooms sliced
- 1 tablespoon oil sub broth for oil-free, optional
- 4 cloves garlic minced
- 1 ½ teaspoons thyme or 2 teaspoon chopped fresh thyme, dried
- ½ teaspoon sage ground
- 1 bunch kale thick stems removed, chopped
- 1 rounded teaspoon salt fine sea salt
- black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon nutritional yeast optional
- 1 tablespoon tamari for GF or soy sauce
- ⅔ cup non-dairy milk see Note 2, plain, such as almond or soy
- 2 tablespoons arrowroot or corn starch
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
- Choose the brown rice crust option for gluten-free whole-food crust; spelt or whole-wheat work if gluten is not a concern.
- Test plant-based milk for sweetness before use; unsweetened soy or almond milk are preferred.
- Store leftovers in an airtight container for up to 4 days refrigerated or freeze for up to 1 month.
- Thaw frozen pot pie in the refrigerator before reheating thoroughly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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