Looking for a tasty way to celebrate Pi Day? How about whipping up some vegan pot pies that are both delicious and a whole lot healthier? These recipes are packed with hearty fillings like mushrooms, chickpeas, and sweet potatoes, making them perfect for a cozy dinner. Plus, they're easy to customize, so you can toss in your favorite veggies. Curious about the mouthwatering options you can try? Let's explore these five irresistible recipes!
Classic Vegan Mushroom Pot Pie
Classic Vegan Mushroom Pot Pie is a comforting and hearty dish that celebrates the rich flavors of mushrooms combined with a creamy, savory filling. This pot pie isn't only satisfying but also easy to prepare, making it a perfect choice for weeknight dinners or special occasions.
With a flaky crust enveloping a delectable mix of vegetables and herbs, this recipe will surely please vegans and non-vegans alike.
Ingredients:
- 1 ½ cups of mushrooms, sliced (such as cremini or button)
- 1 cup of carrots, diced
- 1 cup of peas (fresh or frozen)
- 1 cup of celery, diced
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 3 tablespoons of all-purpose flour
- 2 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 1 pre-made vegan pie crust or puff pastry
- 1 tablespoon of soy sauce or tamari
- 1 cup of non-dairy milk (such as almond or oat)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and sauté the onions, garlic, carrots, and celery until softened, about 5-7 minutes.
Stir in the mushrooms and cook until they release their moisture, about 5 minutes. Sprinkle the flour over the mixture and stir well to coat. Gradually add the vegetable broth and stir until the mixture thickens.
Add the peas, thyme, rosemary, soy sauce, and non-dairy milk; season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a pie dish. Pour the mushroom filling into the crust and cover with another layer of pie crust, sealing the edges.
Cut slits in the top crust for steam to escape. Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
Extra Tips:
For added depth of flavor, consider sautéing some fresh herbs like parsley or adding a splash of white wine to the filling before mixing in the non-dairy milk.
You can also customize this pot pie by adding other vegetables such as corn, potatoes, or green beans. If you prefer a gluten-free option, use a gluten-free flour blend and a gluten-free pie crust.
Leftovers can be stored in the refrigerator for up to three days and reheated in the oven for a delicious meal anytime!
Savory Chickpea and Spinach Pot Pie
This Savory Chickpea and Spinach Pot Pie is a delightful twist on a classic comfort food, packed with nutritious ingredients and bursting with flavor. The creamy chickpea filling, combined with fresh spinach, herbs, and spices, is enveloped in a flaky, golden crust that will leave everyone wanting more. This vegan pot pie isn't only satisfying but also easy to prepare, making it a perfect dish for family dinners or gatherings with friends.
Ingredients:
- 1 pre-made vegan pie crust (store-bought or homemade)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and add the diced onion and carrot, sautéing until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, and oregano, cooking for an additional minute until fragrant.
Add the chickpeas and chopped spinach to the skillet, followed by the vegetable broth and nutritional yeast.
Bring the mixture to a simmer and let it cook for about 5-7 minutes.
To thicken the filling, stir in the cornstarch mixture and cook for another minute until the filling has thickened.
Season with salt and pepper to taste.
Remove from heat and let it cool slightly before pouring into the pie crust.
Cover with the top crust, seal the edges, and cut a few slits for ventilation.
Bake in a preheated oven at 375°F (190°C) for 30-35 minutes or until the crust is golden brown.
Extra Tips:
For a richer flavor, consider adding a splash of soy sauce or tamari to the filling.
You can also customize the veggies based on what you have on hand—mushrooms, peas, or corn would work wonderfully.
If you want a more decadent filling, try adding a splash of coconut milk or a dollop of vegan cream cheese for creaminess.
To guarantee a perfectly baked crust, place the pot pie on a baking sheet to catch any drippings, and let it cool for a few minutes before slicing to allow the filling to set.
Enjoy your delicious homemade vegan pot pie!
Hearty Lentil and Vegetable Pot Pie
Hearty lentil and vegetable pot pie is a satisfying and wholesome dish perfect for cozy dinners. This comforting vegan recipe combines protein-packed lentils with an array of colorful vegetables, all enveloped in a flaky crust. It's not only delicious but also brings together the goodness of plant-based ingredients, making it a great choice for vegans and non-vegans alike.
Whether you're entertaining guests or enjoying a family meal, this pot pie will surely please everyone at the table.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 pre-made vegan pie crust or puff pastry
- Non-dairy milk (for brushing the crust)
Instructions:
In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant and translucent. Add the diced carrots and celery, cooking for about 5 minutes until they soften.
Stir in the lentils, vegetable broth, thyme, rosemary, soy sauce, salt, and pepper. Bring the mixture to a boil, then reduce heat and cover, simmering for about 25 minutes or until the lentils are tender.
Stir in the frozen peas and cornstarch mixture, cooking for an additional 5 minutes to thicken the filling. Preheat the oven to 400°F (200°C).
Transfer the lentil and vegetable mixture into a pie dish, cover it with the vegan pie crust, sealing the edges. Cut a few slits in the top for steam to escape, and brush with non-dairy milk. Bake for 25-30 minutes or until the crust is golden brown.
Extra Tips:
For added flavor, consider incorporating other vegetables such as mushrooms or bell peppers, and feel free to spice it up with your favorite herbs and seasonings.
If you have leftover filling, it can be enjoyed on its own as a hearty stew. To guarantee a flaky crust, avoid overworking the dough and chill it briefly before rolling out.
Finally, let the pot pie cool for a few minutes before serving; this will help the filling set and make it easier to slice. Enjoy your delicious creation!
Creamy Cauliflower and Potato Pot Pie
Looking for a comforting and hearty meal? This Creamy Cauliflower and Potato Pot Pie is the perfect dish to satisfy your cravings while sticking to a vegan diet. Packed with nutrient-rich vegetables and a creamy, savory filling encased in a flaky crust, this pot pie isn't only delicious but also a great way to enjoy the wholesome goodness of plant-based ingredients.
Ideal for cozy dinners or as a festive centerpiece, this recipe is sure to impress family and friends alike.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 large potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk or any plant-based cream
- 3 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 pre-made vegan pie crust (or homemade)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (for thickening)
Instructions:
In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
Add the chopped cauliflower, diced potatoes, and carrots, and cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer. Once the vegetables are tender, stir in the coconut milk, nutritional yeast, thyme, rosemary, salt, and pepper.
In a small bowl, mix the flour with a few tablespoons of water to create a slurry, then add it to the pot to thicken the filling.
Once thickened, fold in the frozen peas and remove from heat.
Preheat your oven to 400°F (200°C).
Pour the filling into a pie dish, cover with the vegan pie crust, and cut slits in the top for steam to escape.
Bake for 30-35 minutes or until the crust is golden brown.
Extra Tips:
For an even richer flavor, consider adding a splash of soy sauce or tamari to the filling.
You can also customize this pot pie by incorporating your favorite vegetables or adding herbs like parsley or sage for additional freshness.
If you prefer a gluten-free option, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend.
Leftovers can be stored in the refrigerator and reheated for a quick meal later in the week! Enjoy your delicious, creamy pot pie!
Spicy Sweet Potato and Black Bean Pot Pie
This Spicy Sweet Potato and Black Bean Pot Pie is a delightful vegan twist on a classic comfort food. With a buttery, flaky crust enveloping a savory filling of sweet potatoes, black beans, and an array of spices, this dish isn't only satisfying but also packed with nutrients. Perfect for a family dinner or a cozy meal with friends, it's sure to impress everyone at the table.
Ingredients:
- 1 pre-made vegan pie crust
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro, for garnish (optional)
Instructions:
Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until they're translucent.
Add the diced sweet potatoes, cumin, smoked paprika, cayenne pepper, salt, and pepper, stirring to combine. Pour in the vegetable broth and cover the skillet, allowing the sweet potatoes to cook for about 10-15 minutes, or until tender.
Once cooked, stir in the black beans, corn, and lime juice, mixing well. Pour the filling into the prepared pie crust, and cover with the top crust, sealing the edges. Cut a few slits in the top to allow steam to escape, and bake for 30-35 minutes or until the crust is golden brown.
Extra Tips:
For a twist on flavor, consider adding some diced jalapeños for an extra kick or mixing in other vegetables like bell peppers or zucchini.
If you prefer a gluten-free option, you can use a gluten-free pie crust. To guarantee the filling isn't overly watery, make sure to drain the black beans thoroughly and avoid excessive broth.
Let the pot pie cool for a few minutes before serving; this will help the filling set up a bit more, making it easier to slice. Garnish with fresh cilantro for added freshness and flavor just before serving. Enjoy!