Vegan Pot Pie

Before You Start

Cool the filling before adding the pastry.

Cut the vegetables small.

Check the pastry label.

Making Vegan Pot Pie

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1. Heat the oil and cook the onion for 5 minutes. Add the carrots, potatoes and stock and simmer for 10 minutes.

   Mark done Start 5 min timer

2. Add the mushrooms, flour and thyme, stir for 1 minute, then add the soy milk gradually, stirring. Simmer for 5 minutes until thick. Stir in the peas and salt.

   Mark done Start 1 min timer

3. Pour into a pie dish and cool for 10 minutes. Heat the oven to 200°C / 390°F.

   Mark done Start 10 min timer

4. Lay the pastry over the dish, trim and cut two slits. Brush with the soy milk.

   Mark done

5. Bake for 25 minutes until deep golden. Rest for 5 minutes.

   Mark done Start 25 min timer

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What's Going On Here

Potato, carrot, peas, mushrooms, flour, soy milk and a sheet of pastry: that is a pot pie, and each one earns its place. The filling is a thick white sauce full of vegetables, and the lid keeps it all hot and fragrant.

Cut the vegetables small, about 1 cm, so they cook through in the sauce. Simmer the potato and carrot for 10 minutes in the stock before thickening, then add the mushrooms and peas. A roux of oil and flour whisked with soy milk makes the sauce. Let the filling cool for 10 minutes before the pastry goes on, since hot filling melts the fat in the pastry and the lid sinks instead of puffing.

Check the label on the pastry. Many ready-rolled puff pastries are made with vegetable fat and no dairy, but not all. Brush the lid with a little soy milk for colour, cut two slits for steam and bake until deep golden and risen. A pie that has rested for 5 minutes is easier to serve.

Storage and Reheating

Keeps for 3 days in the fridge. Reheat covered at 180°C / 356°F.

If You're Missing Something

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good With

• Steamed greens
• Gravy
• Peas

Sides from the same cuisine on this site: Philadelphia Soft Pretzels, Boston Baked Beans, 3 Ingredient Biscuits.

Vegan Pot Pie Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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