Description
Vegan Thanksgiving Pot Pie is a comforting and hearty dish that features a flaky, golden crust filled with a savory blend of seasonal vegetables simmered in a creamy sauce. Infused with fragrant herbs like thyme and sage, this pot pie is not only delicious but also easy to prepare, making it the perfect centerpiece for your holiday table. Impress your guests—both vegan and non-vegan—with this satisfying meal that’s sure to warm hearts and bellies alike.
Ingredients
Scale
- 1 vegan pie crust
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, chopped
- 1–2 stalks celery, chopped
- 2 cups mushrooms, diced
- 1 cup frozen peas
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp dried thyme
- 0.5 tsp sage
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
- In a large skillet over medium heat, add olive oil. Sauté onions, carrots, and celery for about 5 minutes until softened.
- Add mushrooms and cook for another 5 minutes until reduced.
- Pour in vegetable broth and coconut milk; stir in thyme and sage. Simmer for about 10 minutes until thickened.
- Stir in frozen peas; season with salt and pepper to taste. Pour filling into the prepared pie crust.
- Optionally cover with another crust, seal edges, and cut slits for steam escape. Bake for approximately 35 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - Customize your filling by adding other vegetables like sweet potatoes or green beans based on availability. - Chill the dough before rolling it out for an extra crispy crust. - Allow the pot pie to cool slightly before serving to enhance texture.