Easy 1-Hour Vegan Pot Pie - Failproof & Protein-Rich

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This delicious vegan pot pie marries together a rich and fragrant filling with a meatier note of gently fried tofu. Serve it as a Christmas or Thanksgiving centerpiece and devour it greedily.

Vegan pot pie with various bowls scattered around it

Jump to:

💌 Why This Recipe Works
🛒 Ingredients
🔪 Equipment
🕒 Steps
👨‍🍳 Recipe Success Tips
🤔 Frequently Asked Questions
🥧 Decorating
🥔 Substitutions
📦 Storage Tips
🥦 Side Dishes
👋 Conclusion
🍴Recipe

This crowd-pleaser vegan pot pie is tried & tested to perfection. I first published it in 2019 and it has since been shared approx. 20 thousand times and remade by people all across the world. I've since streamlined the recipe and added detailed step-by-step photos.

💌 Why This Recipe Works

Comforting - topped with a flaky golden brown top crust and loaded with fresh veggies
Fuss-Free - the most simplified version of a vegan pot pie
Affordable - made using cheap veggies, cupboard staples and no fancy equipment
Approachable - with step-by-step photos & clear tips so even beginners can tackle it with ease
Festive Favorite - perfect for Thanksgiving, Christmas, Easter, or any other special occasion.

If it's your first time making a vegan pot pot pie, I'll walk you through each step and you can be safe in the knowledge that this recipe has been recreated countless of times with great success.

🛒 Ingredients

Olive oil: To help sauté the vegetables.
Onion, garlic, carrots & celery: To provide a deeply savory, aromatic base for our pies.
Fresh thyme, garlic powder & mixed herbs: Lend a herby finish and enhance the overall flavor.
Vegetable stock (broth): To inject more flavor into our pie.
Soy sauce: I used reduced-sodium soy sauce.
Plain white flour (all purpose flour): To help thicken the filling and create a creamier texture.
Firm tofu: Gently fried and generously seasoned to impress even the tofu skeptics
Rolled puff pastry: To make life as life as easy as possible, we're using a store-bought, ready-rolled sheet of puff pastry. You can also use frozen (thawed) or make your own.
Salt and black pepper: To round off the seasoning.

You will also need non-dairy milk and optional maple syrup for the glaze.

🔪 Equipment

Large saucepan – for making the pot pie filling.
Medium skillet or pan – for frying the tofu.
Cutting board & knife – for chopping the veggies and tofu.
Measuring cups and spoons – to measure ingredients accurately.
Spatula – for stirring the filling and tofu.
9-inch pie dish (or similar)– for baking the pot pie.
Pastry brush – for brushing the glaze over your pie crust.

Optional Equipment

Baking sheet – place it under the pie dish to catch any filling overflow.
Rolling pin – if your puff pastry isn't rolled out

🕒 Steps

Preheat the oven to 180°C (356°F).

In a large skillet or non-stick pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, garlic, carrot, and celery to the pan and sauté for about 5 minutes, until slightly softened.
Sprinkle in the flour.
Stir well to combine with the vegetables.

Add the diced potato, thyme, black pepper, and soy sauce. Stir to combine.
Add veggie stock / broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes or until the potatoes are tender but not soft and move to the Tofu Filling in the meantime.

In another non-stick pan, heat olive oil over medium heat until hot. Crumble the tofu by hand and add it to the pan. You can leave some larger tofu chunks if desired.
Add your tofu seasoning and stir to combine.
Fry for about 10 minutes, until any excess liquid evaporates and the tofu turns lightly browned.

Return to your filling - by now the veggies should be tender.
Add the tofu to the vegetable filling.
Stir well to combine.

Spatula smoothing out the top of a pie filling

Transfer the filling to a 9-inch pie dish and spread it evenly with a spatula.
Lay the puff pastry sheet over the filling, leaving about 1 inch (2 cm) of overhang around the edges. Trim any excess dough with scissors.
Fold the overhang inwards to seal the edges.

Pie crust being brushed with a glaze before baking

You can create a crimped edge by pinching the side of the crust between your fingers.
Decorate the top with any leftover pastry (use small cookie cutters for shapes like leaves or stars). Make small incisions across the crust using a sharp knife or fork to allow air to escape. This simple step will prevent the puff pastry from over-expanding. Brush the pastry with almond milk, or a mixture of almond milk and a bit of maple syrup for extra color.
Bake in the preheated oven for about 25 minutes, or until the pastry is golden and flaky.

👨‍🍳 Recipe Success Tips

Adjust as Needed: Cooking time varies depending on how finely chopped your veggies are. If they're big, you can simmer the filling for a little longer.
Add Broth: If your veggies are sticking to the bottom of the pan, add a splash of veggie broth.
Chilled Pastry: Ensure your puff pastry is cold which makes it easier to work with and less likely to tear.
Add small slits: Before popping the pie in the oven, use a sharp knife to create small air vents (holes) across the top.

Glaze Tip! I’ve included two 'egg wash' options. For a beautifully golden sheen, use a mix of maple syrup and plant-based milk, like oat milk. This will add a subtle sweetness to the crust. If you prefer a neutral flavor (without the sweetness), simply brush with plant milk on its own.

A top view of a slice of pot pie on a plate

🤔 Frequently Asked Questions

Can I make this pie gluten-free?

Yes, but you'll need to make a few small adjustments. Swap soy sauce for tamari, flour for cornstarch, and GF puff pastry for regular one. Also check that the veggie stock you're using is GF.

How can I make mini pot pies instead?

Follow the same steps but use individual ramekins (4 oz. or 6 oz.) and more puff pasty. Individual pot pies cook quicker so remember to adjust the cooking times - when the crust is golden and crispy, the pies are cooked.

What size pan do you recommend?

I used a 9-inch pie dish (approx. 23 centimeters in diameter). You can use a square/rectangular dish instead of the round one.

🥧 Decorating

Good news - decorating the pie crust is simpler than it looks.

The first step involves folding the pastry overhang inwards to help 'seal' the pie and prevent the filling from escaping. Some filling might still escape which is why I recommend placing a baking tray/sheet under your pie dish to catch any overflow.

Secondly, you can crimp the edges. This is a simple step that is a little bit difficult to explain so I recommend watching this crimping tutorial (again - it's really straightforward).

If crimping still sounds like too much work, you can also use a fork to press down on the edges all around the pie. This will create a nice detail quickly.

Lastly, you can choose to decorate the pie with extra pastry. The easiest method is using cookie cutters. Simply use the leftover pastry and cut out your favorite shapes like leaves, stars, hearts, etc. I didn't have any suitable cookie cutters so I used a knife to cut out the leaves' shape and a sharp knife to create details.

A side view of a slice of pot pie exposing the filling

🥔 Substitutions

Soy sauce: Tamari works well if you need a gluten-free option. You can also use miso paste or simply just salt.
Plain white flour: Can be replaced with cornstarch or GF flour.
Rolled puff pastry: You can also use a homemade pie crust if ready-rolled isn't available.
Potatoes: Can be swapped for sweet potatoes. They cook faster so adjust the cooking times accordingly.
Smoked tofu: This will instantly infuse the filling with more flavor than regular tofu.
Nutritional yeast: Add 'nooch' to taste if you want a slightly cheesier filling.
Seasoning: Can be adjusted to taste by adding bay leaves, fresh parsley, onion powder or other dry and fresh herbs.

You can also swap tofu for other sources of protein like lentils, chickpeas, white beans, soy curls, or peas.

Veggies can also be adjusted to taste - shallots, leeks, shredded sprouts, and mushrooms work well. Dried cranberries can be added too for a festive touch.

📦 Storage Tips

For best results, eat the pie fresh out of the oven as it doesn't keep or reheat well.

In my experience, reheating the pot pie is not a good idea. It either loses its signature crispiness when reheated in a microwave or dries out on the inside if using the oven.

If you want to prepare it ahead, I recommend making the filling in advance. When ready, let it cool down at room temperature and store it in an airtight container in the fridge for 2-3 days.

Baked vegan pot pie in a large oven dish. — If you've seen this recipe before, you might recognize the photo! Rest assured, **the recipe is unchanged**. I just streamlined the steps and refreshed the look.

🥦 Side Dishes

Serve this savory pie as a main dish along sides like:

Broccolini: To add another side portion of veggies.
Stewed Potatoes: To dial up the cozy factor.
Couscous Salad: To bring in a fresh & unexpected twist.
Green Beans: To load up on more protein.
Simple Green Arugula Salad: Light and refreshing, great for balance.
Vegan Bread Rolls: Perfect for sharing & soaking up the pot pie filling.

👋 Conclusion

I hope you enjoyed this vegetarian pot pie recipe and feel inspired to embark on your own pot pie adventure.

Do you have any questions about making this pie? Just leave a comment below!

Made this recipe? Please consider leaving a review or comment below. This helps more readers find my content.

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