Vegan Veggie Pot Pie Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and helping to cook them evenly.

Onion: Provides a sweet and savory base for the filling.

Garlic: Adds a robust and aromatic flavor to the dish.

Carrots: Adds sweetness and a slight crunch to the filling.

Celery: Contributes a subtle flavor and texture.

Frozen peas: Adds a pop of color and sweetness.

All-purpose flour: Used to thicken the filling and also in the crust.

Vegetable broth: Provides a flavorful base for the filling.

Unsweetened almond milk: Keeps the filling creamy while maintaining a vegan profile.

Dried thyme: Adds an earthy, slightly minty flavor.

Dried rosemary: Provides a piney, woody flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

Coconut oil: Used in the crust to make it flaky and delicious.

Ice water: Helps to bring the dough together without melting the coconut oil.

When making the crust for the vegan veggie pot pie, ensure your coconut oil is solid and cold. This helps create a flaky texture. If your kitchen is warm, you can chill the coconut oil in the fridge for a few minutes before using it. Additionally, handle the dough as little as possible to prevent the coconut oil from melting, which can result in a tougher crust.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a great alternative for sautéing vegetables.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweeter flavor that can complement the other vegetables in the pot pie.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness, adding depth to the dish.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• chopped celery - Substitute with fennel: Fennel provides a similar crunch with a mild anise flavor that can add a unique twist to the pot pie.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly nutty flavor, providing a protein boost to the dish.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that can thicken the filling while adding a slight nutty flavor.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the overall taste of the pot pie.

• unsweetened almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a suitable dairy-free alternative.

• dried thyme - Substitute with dried oregano: Dried oregano offers a slightly different but complementary herbal flavor to the dish.

• dried rosemary - Substitute with dried sage: Dried sage provides a warm, earthy flavor that pairs well with the other ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the pot pie.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different peppery flavor that can blend seamlessly into the dish.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making the crust more nutritious.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• coconut oil - Substitute with vegan butter: Vegan butter can offer a similar texture and richness while keeping the recipe dairy-free.

• ice water - Substitute with cold vegetable broth: Cold vegetable broth can add extra flavor to the crust while maintaining the necessary moisture.

• Allow the vegan veggie pot pie to cool completely before storing. This helps to prevent condensation, which can make the crust soggy.

• For short-term storage, cover the pie dish with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• If you prefer to store individual portions, cut the pie into slices and place them in airtight containers. This makes reheating easier and more convenient.

• To freeze the pot pie, first ensure it is completely cooled. Wrap the entire pie or individual slices tightly in plastic wrap, then in a layer of aluminum foil to prevent freezer burn.

• Label the wrapped pie with the date and contents. This helps you keep track of how long it has been stored.

• Place the wrapped pie or slices in a freezer-safe bag or container. The vegan veggie pot pie can be frozen for up to 2-3 months.

• When ready to reheat, if the pie is frozen, allow it to thaw in the refrigerator overnight. This ensures even reheating.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie with aluminum foil to prevent the crust from over-browning.

• Heat the pie in the oven for about 20-30 minutes, or until it is heated through. If reheating individual slices, reduce the time accordingly.

• For a crispier crust, remove the foil during the last 10 minutes of reheating.

• Enjoy your vegan veggie pot pie as if it were freshly baked!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover veggie pot pie in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the crust from burning.
  4. Heat for about 20-25 minutes, or until the filling is hot and the crust is crisp.
  5. Remove the foil for the last 5 minutes of reheating to allow the crust to regain its golden-brown color.

• Microwave Method:

  1. Place a slice of the veggie pot pie on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until thoroughly warmed.
  5. For a crispier crust, you can transfer the slice to a toaster oven for a few minutes after microwaving.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of the veggie pot pie in the skillet.
  3. Cover with a lid to help heat the filling evenly.
  4. Heat for about 5-7 minutes, flipping occasionally to prevent the crust from burning.
  5. Ensure the filling is hot and the crust is crispy before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a slice of the veggie pot pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. The crust should be crispy and the filling hot when done.

• Oven: Used to bake the pot pie at a consistent temperature of 400°F (200°C).

• Saucepan: Essential for sautéing the onions, garlic, carrots, and celery, and for cooking the filling.

• Wooden spoon: Ideal for stirring the vegetables and mixing the filling to ensure even cooking.

• Measuring cups: Necessary for accurately measuring the olive oil, vegetable broth, almond milk, and flour.

• Measuring spoons: Used to measure smaller quantities of ingredients like thyme, rosemary, salt, and pepper.

• Knife: Important for chopping the onions, garlic, carrots, and celery.

• Cutting board: Provides a safe and clean surface for chopping vegetables.

• Mixing bowl: Used to mix the flour and salt for the crust, and to combine with coconut oil and ice water.

• Pastry cutter: Helps to cut the solid coconut oil into the flour mixture to create coarse crumbs.

• Rolling pin: Used to roll out the dough to the desired thickness for the pie crust.

• Pie dish: The vessel in which the filling is placed and covered with the crust before baking.

• Spatula: Useful for transferring the rolled-out dough onto the pie dish.

• Fork: Can be used to crimp the edges of the pie crust and to cut slits in the top for steam to escape.

• Cooling rack: Allows the pot pie to cool slightly after baking, ensuring it sets properly before serving.

Prepare the filling: Chop all vegetables in advance and store them in the fridge to save time during cooking.

Use pre-made crust: Buy a vegan pie crust from the store to skip the dough-making process.

Frozen veggies: Use frozen mixed vegetables instead of chopping fresh ones to cut down on prep time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

One-pot method: Cook the filling in a single pot to reduce the number of dishes to clean.