Description
a classic comfort food filled with vegan sausage, cooked veggies, and topped with puff pastry. Baked to golden brown and bubbly perfection, this flexible recipe is perfect for hearty and simple dinners and can even be frozen for later. This is a double crust pie.
Ingredients
- 2 pre-rolled vegan puff pastry sheets, defrosted in fridge*
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2 - 3 vegan sausages, chopped (I use beyond meat spicy italian or regular)
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3 tablespoons vegan butter
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1/2 lb mushrooms, sliced
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4 cloves garlic, chopped
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1/2 cup grated carrots
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2 cups frozen cubed hash browns (small cubes)
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1/3 cup all purpose flour
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2 cups vegan chicken broth (water + 2 teaspoons no chicken bouillon)
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1/3 cup unsweetened plant milk (I use soy milk)
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1/2 teaspoon italian seasoning
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1/2 teaspoon onion powder
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1/2 cup frozen corn
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1/2 cup frozen peas
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Salt and pepper to taste
Instructions
- Prep: Preheat the oven to 400° Make sure you have puff pastry defrosted and ready in the fridge. Gather and prepare all ingredients
- Cook sausages: Add the uncooked vegan sausages to a large non-stick skillet and fry over medium heat until cooked and browned, about 4 minutes. Remove to a plate
- Cook veggies: To the same pan add the mushrooms and butter. Cook for 3 minutes. Stir in the garlic, carrots and potatoes. Cook for 4 -5 minutes until potatoes have softened. Stir in the flour completely, add the sausages back to the pan.
- Thicken: Pour in the veggie broth and plant milk while stirring and seasonings. Simmer over medium heat, stirring frequently until thickened and flour has cooked out, about 3 minutes (should be quite thick). Remove from heat, stir in the peas and corn. Taste and season with salt and pepper if needed. Let sit for a few minutes while you prepare your crust.
- Assemble pie: Lay one sheet of puff pastry in the pie plate (bottom crust) Pour in the filling, and spread evenly. Lay the second sheet of pastry on top (top crust). Tuck the edges under. Make three slits in the top for venting and brush with a little plant milk. Bake for 30 to 35 minutes until nice and brown. Let cool for a few minutes, slice, serve and enjoy.
- Bake and enjoy: Bake for 30 to 35 minutes until nice and brown. Let cool for a few minutes, slice, serve and enjoy. For step by step photos, FAQ, tips and more see above post.
Notes
- Can substitute home-made or store-bought vegan pie crusts for pot pie instead of puff pastry
- Can substitute chopped vegan chicken seitan in pot pie or tofu or chickpeas instead of sausages. I like this recipe best as written!
- For gluten free vegan pot pie: use two gluten free pie crusts and use gluten free flour to thicken the filling,
- To store: leftovers will keep covered in the fridge for 4-5 days. And cooked pot pie Freezes well sliced or whole
- To Freeze unbaked: Cool filling before assembling pot pie. Wrap unbaked pot pie tightly in aluminum foil, place in the freezer (do not brush with milk). Keeps for 2-3 months
- Thaw first then bake: defrost pie in the fridge overnight or until defrosted. Brush with plant milk. Bake at 400° for 35-40 minutes or until golden and bubbling.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Mains
- Method: Stovetop and oven
- Cuisine: American, Canadian
Keywords: vegan pot pie, vegan dinner recipes, easy vegan pot pie