0 from 96 votes
Mixed Vegetable Vegan Pot Pie
Make the BEST vegan pot pie in under 1 hour loaded with tender mixed veggies and tofu or vegan chick’n in a rich, savory sauce encased in a (homemade or pre-made) flaky pastry crust. It’s cozy, comforting, versatile, and delicious!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 -6 servings
Calories: 1076 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 tablespoons of olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups of mushrooms, diced
- 1 pound of frozen mixed vegetables
- 1 teaspoon of oregano
- 1 teaspoon of marjoram
- 1 teaspoon of dried basil
- ½ (16-ounce) block of super firm tofu, diced
- salt and black pepper to taste
- ⅓ cup of all-purpose flour
- 2 cups of vegetable broth
- ⅓ cup of non-dairy milk
- 2 storebought puff pastry crust thawed
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
- For individual pot pies: Divide the pastry and filling between smaller oven-safe dishes/ramekins. Bake for around 15 minutes.
- Experiment with fillings: There are plenty of ways to adapt the filling to your liking (and what you have in your kitchen). It’s a highly versatile, forgiving vegetable pot pie recipe.
- Add some vents: This is important to allow the steam to escape while the vegan pot pie bakes to prevent the crust from getting soggy.
Nutrition Information
Calories
1076kcal
(54%)
Carbohydrates
93g
(31%)
Protein
30g
(60%)
Fat
66g
(102%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
11g
Monounsaturated Fat
37g
Cholesterol
6mg
(2%)
Sodium
1765mg
(74%)
Potassium
544mg
(16%)
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.