This vegan pot pie is a great comfort dish that is warm and delicious. It’s packed with a lot of vegetables so it helps us get a good amount of nutrition while enjoying the yummy flavour☺
When I saw packages of pastry blocks at a supermarket the other day that made me want to cook something with puff pastry. Then I remembered the vegan pot pie that I used to make often but somehow it’d been forgotten for a long time. At that time I was still new to veganism and my vegan cooking skills were not great:( But this pie always came out nicely so it was one of my favourite things to cook.
To make this vegan pot pie is very simple. 1. Make vegetable casserole. Cook the vegetables, add flour, vegetable stock and oat cream (I used my homemade oat cream). Season with salt and black pepper and set aside. 2. Cut a block of puff pastry into 2 parts, one for the base and the other for the top. 3. Roll the base pastry and fit into a 11 x 7 inch baking tin or similar size tin. Roll the other pastry into the size that will cover the top and set aside. 4. Pour the vegetable casserole into the base and close the top with the other rolled pastry. Press all around the edges to make sure they are sealed properly. 5. Pierce the top with a folk few times and bake for 30 to 40 minutes until the edges and the top are slightly browned.
Before cutting to serve, please allow it to set for at least 10 minutes. If you skip this it will be difficult to cut!
I used cannellini beans for protein but you can add different types of beans or tofu instead. Or you can omit adding protein if you prefer.
Vegan Pot Pie
Ingredients
- 3 medium onions sliced
- 12 medium button mushrooms thinly sliced
- handful frozen sweetcorn defrosted and drained
- 80 g curly kale hard stalk bits removed, washed and drained
- 4 cloves garlic minced
- 1/2 medium red bell pepper chopped into small size
- 1 can cannellini beans washed and drained
- 3 tbsp plain flour
- 450 ml vegetable stock
- 1 tbsp Dijon mustard
- 200 ml *oat cream homemade or shop bought one
- 1 tbsp soy sauce
- 1 tsp salt adjust amount to suit your liking
- 1/4 tsp black pepper adjust amount to suit your liking
- 50 g vegan cheese cut into small chunks
- 500 g block of puff pastry
Instructions
Vegetable casserole filling
- Cook the vegetables until soft and slightly caramelised. Mix in the cannellini beans. Add in the flour, mix and coat the vegetables while continuing to cook on a low heat for a minute.
- Pour in the vegetable stock and stir well and cook for a minute. Add the rest of the ingredients and give it a good mix and cook for 5 minutes. Turn off the heat and set aside.
Puff pastry shell
- While the filling is cooling down, grease a 11 x 7 inch or similar size baking tin with a bit of margarine. Cut the block of the puff pastry into two part on a work table coated with some flour to avoid sticking. One part is for the base and the other is for covering the top. The one for the base should be cut a little bit bigger than the other one.
- Roll the base pastry and fit into the prepared tin. Roll the other pastry into the size that will cover the top and set aside.
- Pour the vegetable casserole filling into the base and sprinkle the vegan cheese evenly over the top. Close the top with the other rolled pastry. Press all around the edges to make sure they are sealed properly, 5. pierce the top with a folk few times.
- Bake for 30 to 40 minutes until the edges and the top are slightly browned. Allow to set for at least 10 minutes before cutting to serve.