5 from 96 votes
Mixed Vegetable Vegan Pot Pie
The Mixed Vegetable Vegan Pot Pie uses a medley of mushrooms, frozen mixed vegetables, tofu, and aromatic herbs cooked in a thickened vegetable broth-based sauce, all encased in a golden puff pastry crust. Baking until crisp and golden provides a hearty, savory pie with a creamy, textured filling. It’s a vegan take on a comfort food classic, suitable as a satisfying main dish.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
-6 servings
Calories:
1076 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 4 garlic minced, cloves
- 2 cups mushroom diced
- 1 pound mixed vegetables frozen
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon dried basil
- ½ tofu diced, 16-ounce block, super firm
- salt to taste
- black pepper to taste
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- ⅓ cup of non-dairy milk
- 2 puff pastry crust thawed, store-bought
Instructions
- Over medium heat, add the oil to a large pot. Add the onion and cook for 1 minute, then add the garlic. Mix well and cook for 1 minute. Add the mushrooms and cook for 5 minutes.
- Add the frozen veggies, marjoram, oregano, basil,, tofu, and salt and pepper. Mix well and cook for 3 minutes.
- Add the flour and mix well. Then slowly whisk in the vegetable broth and plant-based milk.
- Preheat the oven to 400 degrees F.
- Stretch the sheet of puff pastry to fit the bottom and sides of an 8×8 baking dish. Add the veggie filling and top with the second puff pastry sheet. Pinch the sides of the dough to create a seal. Make 4 cuts on top of the dough to allow the steam to come out.
- Bake for 15 to 20 minutes or until the crust turns golden. Remove from the oven and let it sit for 10 minutes before serving.
Cup of Yum
Notes
- You can divide the filling and pastry into smaller ramekins for individual pot pies, baking for approximately 15 minutes each.
- Cut vents on the puff pastry top to release steam, which helps keep the crust crisp and prevents sogginess.
- The filling can be customized with different vegetables or seasonings according to preference, making this recipe versatile.
Nutrition Information
Calories
1076kcal
(54%)
Carbohydrates
93g
(31%)
Protein
30g
(60%)
Fat
66g
(102%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
37g
(185%)
Cholesterol
6mg
(2%)
Sodium
1765mg
(74%)
Potassium
544mg
(12%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
6023IU
(120%)
Vitamin C
15mg
(17%)
Calcium
234mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 1076
% Daily Value*
| Calories | 1076kcal | 54% |
| Carbohydrates | 93g | 31% |
| Protein | 30g | 60% |
| Fat | 66g | 102% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 6mg | 2% |
| Sodium | 1765mg | 74% |
| Potassium | 544mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 6023IU | 120% |
| Vitamin C | 15mg | 17% |
| Calcium | 234mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.