Say hello to my vegan pot pie. This is a true crowd-pleaser that simply cannot disappoint.
packed with veggies
easy to make
It’s one of the recipes that simply just works, ya know? This is why I’m convinced you’ll like it and succeed in making it. I’ve made this veggie pot pie dozens of time in the past year and the recipe has now been tweaked to perfection.
Without further ado, let’s help you make your best ever vegan pot pie.
Your New Favourite Vegan Pot Pie: The Ingredients
To make your delicious veggie pot pie, you will need the following ingredients:
- soy sauce
- vegetable stock
- vegan puff pastry
- a block of tofu (I used firm silken tofu, but feel free to use any other type)
- vegetable oil and seasoning: thyme, salt, black pepper, garlic powder
You will also need:
- an ovenproof dish (any shape will do but I used a rectangular dish)
Making Vegan Pot Pie Step-by-Step
Making a pot pie from scratch can sound scary. But fear not, with a few tricks, you can nail it from the first try. I included step-by-step photos below to help you along the way.
Think making pot pie is hard? Think again! These are the 5 easy steps:
- Making the Filling
- Gently Frying the Tofu
- Transferring the filling to an ovenproof dish
- Covering your filling with puff pastry
- After that, it’s baking time!
Sounds easy, right? That’s because it is. In the paragraphs below, I will guide you through every step to make sure every step is crystal clear.
Vegan Christmas, Thanksgiving, Easter or Birthday party?
Above all, this recipe is destined to become your new holiday special. It allows for a little bit of messiness and a whole lot of cooking inexperience. In other words, literally anyone with basic cooking skills can make it.
- Chopped the veggies too big? No problem, they’ll have plenty of time to cook.
- Added a bit too much water? No worries, it will simmer away.
- Finding it hard to handle a lot of cooking at the same time? No problem,
Moreover, this means you can customise the pot pie in many ways! For instance, you could add any veg of choice or substitute tofu for vegan mince, chicken or seitan. And don’t forget to let me know all about your unique pot pie creations. Tag me @myveganminimalist on Instagram!
How To Make The Perfect Vegan Pot Pie Filling
The filling is the heart of every pie. This means it needs to be bursting with flavour. But hey, it doesn’t mean it’s difficult to make. We’ll stick to veggie staples like celery, potato and carrots to keep it super budget-friendly. Then we’ll throw in plenty of seasoning and a few secret ingredients to make it extra drool-worthy.
I know you like a step-by-step breakdown so here it is:
- 1. Heat up a tablespoon of oil and crush in 5 cloves of garlic. Add celery cubes and carrots and fry gently. P.S. – garlic burns fast, watch out!
- 2. When you’ve been frying for about 7 minutes, add just enough vegetable stock to cover all your ingredients (approx. 900 ml, but might be less depending on the size of your pan). Bring to boil. Then add potato cubes.
- 3. Now it’s time to go herb-wild! Add thyme and soy sauce. Optional: Add more black pepper, garlic powder and salt to taste.
- 4. Simmer for approx. 20 minutes minutes or until carrots and potatoes are tender, but not overcooked. Depending on the size of your pan, there might still be a lot of liquid in the filling. Don’t worry about that. You can leave it as it is or let it simmer out if you prefer a drier version.
- 5. That’s it! You’ve made your delicious vegetable filling. Told ya it was easy!
Now it’s time to fry our tofu before we pop it all in the oven and wait.
How To Fry Your Tofu Pie Filling
The filling wouldn’t be complete without tofu. It adds a protein punch, helping you stay full for longer.
Grab your large non-stick pan and get frying.
- Optional step: Heat up a teaspoon of sesame oil. Omit if preferred.
- Open your tofu packet and drain out all the water. You can do so by cutting a small hole in the packaging and pressing down to allow water to drain.
- After that, crumble up the tofu in your hands and add it to the hot pan. Stir.
- Time to spice it up! Add soy sauce, garlic, thyme, black pepper and salt. Feel free to adjust seasoning to taste.
All you need to do now is add the tofu to your veggie filling, pour it in a large dish and cover with puff pastry.
Last Step: My no. 1 Puff Pastry Trick
Lastly, it’s time to cover the pie with puff pastry.
I’m a big fan of making life easier for myself so, naturally, I stuck to store bought puff pastry.
Whether you’re making this for a large family occasion, a small festive gathering or just as a weekend treat, I strongly recommend choosing pre-made puff pastry. It will cut down significantly on the prep time. Why not use the extra time to prep a lavish dessert? Moreover, pre-made pastry will ensure maximum consistency of your bake.
The trick? Before popping your dish in the oven, grab a tablespoon of unsweetened almond milk. Use a wooden or plastic brush to gently brush all over the puff pastry. This will help create a crunchy golden crust that’s simply to die for. Make sure you really spread it throughout the whole pie.
Last but not least, check out the delicious sister recipes to my vegan pot pie! You won’t want to miss out on delicious pesto Christmas rolls from Rebecca Greentree or these FAB cranberry chocolate chip cookies from Short Girl Tall Order. Show them some love!
Simple Vegan Pot Pie
This simple vegan pot pie will become your new festive favourite.
FOR THE FILLING
- 2 carrots (the equivalent of 275g of carrots)
- 2 large white potatoes (the equivalent of 485g of potatoes)
- 1 tbsp olive oil
- 4 cloves garlic
- ½ tsp thyme
- 900 ml vegetable stock (i used 900 ml of water and 1,5 vegetable stock cubes)
- 4 tbsp soy sauce
- 4 tbsp plain white flour
- ⅙ tsp black pepper
- 450 g celery
FOR THE TOFU
- 350 g tofu (i used firm silken tofu, but any tofu will do)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- ¼ tsp thyme
- 1 tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp black pepper
FOR THE PUFF PASTRY
FOR THE FILLING
In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes and celery chunks.
Fry for approx. 7 minutes just until slightly softened.
Add vegetable stock and let it simmer to a boil.
Add potato cubes, thyme, black pepper and soy sauce.
Slowly sprinkle in 1 tbsp of flour at a time. Stir it in stragiht away to prevent if from forming large clumps. Do not worry about small clumps as these will dissolve during cooking.
Let simmer for approx. 20 minutes with the lid slighly open, stirring occassionaly.
When potatoes and carrots are tender, but not overcooked, remove from heat.
FOR THE TOFU
Heat up sesame oil in a non-stick pan.
Open and drain your tofu, then crumble it up and add to the hot pan. Stir.
Add soy sauce, salt, pepper, 1/4 teaspoon of thyme, garlic powder.
Lightly fry for approx. 10 minutes until all the water has evaporated and you're left with egg-like tofu.
Add tofu to your vegetable filling.
FOR THE PUFF PASTRY
Transform your vegetable filling (including tofu) to an ovenproof dish.
Pre-heat the oven to 180°C / 356°F.
Even out the surface using a flat spatula.
Fold out your ready-made puff pastry and use it to cover the entire pie dish.
Use a fork to press down the puff pastry onto the sides.
Use any leftover puff pastry for decoration e.g. cut out small leaves using a knife.
Brush with almond milk.
Bake at 180°C / 356°F for approx. 25 minutes.
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Thank you for sticking with me to the end! I can’t wait to hear all about your vegetable pie creations!