Description
Vegan Thanksgiving Pot Pie is a heartwarming dish that features a flaky, golden crust encasing a savory filling of earthy mushrooms, vibrant vegetables, and aromatic herbs. This comforting pot pie is perfect for plant-based diners and anyone seeking a cozy meal. Its delightful aroma fills your home, inviting family and friends to gather around the table. With easy preparation and customizable ingredients, this pot pie promises to be a crowd-pleaser at any holiday gathering.
Ingredients
Scale
- 1 vegan pie crust
- 2 tbsp olive oil
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 cup carrots, diced
- 1 cup frozen green peas
- 1 cup corn (fresh or frozen)
- 2 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup nutritional yeast
Instructions
- Preheat oven to 425°F (220°C) and grease the pie dish with olive oil.
- In a large skillet over medium heat, add olive oil and sauté the cremini and shiitake mushrooms, carrots, and corn until softened (about 5 minutes).
- Stir in green peas, vegetable broth, thyme, coconut milk, and nutritional yeast. Simmer for about 10 minutes until slightly thickened.
- Roll out the pie crust on a floured surface and place it in the greased pie dish.
- Pour the vegetable filling into the crust. Cover with another layer of crust or create a lattice top; cut slits for steam.
- Bake for about 35 minutes until golden brown. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg