Oh my! We are so impressed with this vegan pot pie!
Jaye was saying he had no idea it could be so easy to make a pie that looks (and tastes) as good as this!
It did take us a few tries to get the right mix of veggies and sauce for the filling, and also the right topping for the pastry so that it came out a perfect golden brown.
I had a go with just brushing some soy milk onto the pastry but that doesn’t brown it nearly so well as melted vegan butter does. So melted vegan butter is the way forward and works beautifully. Who needs egg wash? Not us, that’s for sure!
And when it came to the filling, a simple vegetable mix sautéed on the stove top and then mixed up with a cashew cheese sauce turned out to be the perfect pie filling.
I tried a version using roasted vegetables that was nice but had nothing on this.
Once we settled on this filling, we knew we had the winning ticket. The perfect vegan pot pie formula!
The pastry is store-bought puff pastry which works like a charm. So I didn’t feel a need to make homemade pastry on this.
Puff pastry is usually vegan (check the labels of course) and comes in sheets. If your pie dish is a little wider than the puff pastry sheet (as ours was) then simply roll it out with your rolling pin to make it a little wider so that it fits.
It’s great if you can get it as wide as you need plus a little extra so you can fold it along the sides and tuck it in, which looks really pretty.
Tips for making the best vegan pot pie
It’s ideal for your filling to be nice and thick, so let as much water as possible cook off before you add the cashew cheese. Nobody likes a watery pie filling!
Let your sauce cool off a bit before you put it into the pie dish and top with pastry. It will be best if it’s not heating the heck out of the pastry from below before that pastry even starts cooking.
When your pie is all nice and cooked, let it cool for 10 minutes before dishing up. You want it nice and hot and flaky but at the same time, that sauce inside is HOT, better to not get third degree burns (it smells so good you’ll want to tuck in right away, but try to hold back).
Make ahead tips
You can definitely make the sauce in advance and store it in the fridge for a few days (2-3 days).
When you’re ready you can then assemble the pie.
Add the filling to the pie dish, add the pastry on top as usual, brush with the melted butter and bake for 25 minutes.
You will love this vegan pot pie! It is:
- Super easy
- Veggie packed
- Deliciously savory
- Topped with golden brown pastry
- Perfect for a fancy dinner or special occasion
It looks really fancy, yet the recipe is super simple. Always a good thing.
It’s at its best when fresh and hot from the oven. However, we had leftovers and they were also very good the next day eaten cold from the fridge, though the pastry doesn’t retain its crispiness overnight, it definitely gets a bit soggy, so best to eat as much of it on the day it’s made as you can.
For more gorgeous vegan dinner ideas, check out:
- Vegan Shepherds Pie
- Thin-Crust Vegan Pizza
- Butternut Squash and Black Bean Enchiladas
- Stuffed Butternut Squash
Please let us know what you think of this recipe in the comments below and please do rate the recipe too, thanks so much!
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Super easy veggie packed vegan pot pie with a gorgeous golden brown crust. This cheesy and deliciously savory pie is perfect for a special occasion.
- 1 Tbsp Olive Oil
- 1 Onion
- 1 tsp Crushed Garlic
- 1 tsp Dried Basil
- 1 Tbsp Soy Sauce
- 2 Packs (18oz/500g) Button Mushrooms (sliced)
- 8 Baby Zucchinis (sliced)
- 1/2 bag (~9oz/250g) Frozen Peas
For the Cashew Cheese Sauce:
- 1 cup (150g) Cashew Nuts
- 1/4 cup (15g) Nutritional Yeast
- 1/2 tsp Crushed Garlic
- 1 Tbsp Lemon Juice
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 7 Tbsp Water
For the Pie Crust:
- 1 Sheet Vegan Puff Pastry
- Melted Vegan Butter (for brushing)
- Chop the onion and add to a pot with the olive oil and crushed garlic. Sauté together until onions are slightly softened and then add in the dried basil and soy sauce.
- Add in the sliced mushrooms, zucchini and peas and sauté together for a minute or so. Then cover the pot and allow to simmer together for a few minutes. When the vegetables become saucy due to mushrooms releasing their water, remove the lid and allow to cook off until only a little water remains.
- Add the cashews, nutritional yeast, garlic, lemon juice, sea salt, black pepper and water to the jug of a blender and blend until smooth. If your blender is less powerful, start with the liquid ingredients (water and lemon juice) and then add the dry ingredients on top of those so it blends easier.
- When your veggies are soft and cooked and only a small amount of water remains, stir in the cashew cheese sauce.
- Preheat the oven to 390°F (200°C).
- Spread your puff pastry sheet out on a counter. Take your pie dish and turn it upside down on top of the pastry. If the pastry sheet is bigger than your pie dish, then you’re good to go. If not, then roll out the pastry with a rolling pin until it’s wide enough so that it goes all the way around your pie dish, with a little room to spare. Cut the dough around the edges of the pie dish, so you have a nice big round big enough to fit your pie dish, with extra to spare so you can fold it along the sides.
- Let your cheesy veggie mix cool a bit before placing into your pie dish and smoothing down with the back of a spoon.
- Place the puff pastry over the top of the veggies and push the pastry into the sides of the dish folding the pastry along the edges.
- Brush the top of the pastry with melted vegan butter and cut a vertical line in the center of the pastry a couple of inches long (as pictured above).
- Place the pie into the oven and bake for 25 mins until golden brown and crispy on top.
*Must be puff pastry and not phyllo pastry.
*Our pie dish is 8″ round at the base widening to 9″ round at the top and 2″ deep. I think any similar sized 8″ or 9″ round dish would work great here, but it does need to be fairly deep.
- Serving Size: 1 Slice (of 8)
- Calories: 305
- Sugar: 4.5g
- Sodium: 224mg
- Fat: 19.7g
- Saturated Fat: 3.1g
- Carbohydrates: 24.9g
- Fiber: 3.5g
- Protein: 9.8g
Keywords: vegan pot pie