Description

Warm your heart and home with this Vegan Thanksgiving Pot Pie, featuring a flaky crust filled with a medley of savory vegetables. Perfect for holiday gatherings or a comforting dinner, each bite offers rich flavors from earthy mushrooms, sweet carrots, and aromatic herbs. This plant-based twist on a classic ensures everyone at your table will savor the taste of Thanksgiving without missing out on traditional delights.

Ingredients

Scale

1 pie crust (store-bought or homemade)
2 tbsp olive oil
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, chopped
8 oz mushrooms, sliced
3 cloves garlic, minced
2 cups low-sodium vegetable broth
1 cup frozen peas
1 tsp dried thyme
1 tsp dried rosemary

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, heat olive oil. Sauté onions, carrots, and celery until tender, about 5 minutes.
Add minced garlic and sliced mushrooms; cook until golden brown.
Stir in vegetable broth, thyme, and rosemary. Simmer for about 10 minutes until slightly thickened. Add frozen peas last.
Roll out the pie crust into a baking dish. Pour the vegetable filling into the crust and cover with another layer of crust.
Bake for 35 minutes or until golden brown and fragrant.

Nutrition

Serving Size: 1 slice (150g)
Calories: 290
Sugar: 3g
Sodium: 450mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: Customize the filling with seasonal vegetables or add lentils for extra protein. Chill your pie dough before rolling to ensure a flaky texture. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen before baking for up to three months.