Savory Vegan Pot Pie with Golden Veggie Crust and Rich Gravy

Vegan Pot Pie with a golden vegetable crust and rich mushroom gravy is a comforting, wholesome meal. This recipe serves 6.

Ingredients

For the Vegetable Filling

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz (225 g) mushrooms, sliced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the Rich Gravy

• 3 tbsp vegan butter
• 3 tbsp all-purpose flour
• 2½ cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 2 tbsp unsweetened plant-based milk
• 1 tbsp nutritional yeast (optional)

For the Golden Veggie Crust

• 2 medium potatoes, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 2 tbsp vegan butter
• ¼ cup unsweetened oat or soy milk
• Salt and black pepper, to taste
• 2 tbsp olive oil (for brushing)
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Boil the potatoes and sweet potato for 15–20 minutes, or until tender. Drain, then mash with the vegan butter, plant-based milk, salt, and pepper until smooth.
3. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Sauté the onion for 4 minutes, then add the garlic, carrots, celery, and mushrooms. Cook for 6–8 minutes until softened.
4. Stir in the green beans, peas, thyme, rosemary, smoked paprika, salt, and pepper. Cook for another 3 minutes.
5. In a separate saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the vegetable broth until smooth. Add the soy sauce, Dijon mustard, plant-based milk, and nutritional yeast. Simmer for 4–5 minutes, stirring frequently, until thickened.
6. Pour the gravy over the vegetables and stir to combine.
7. Transfer the filling to a lightly greased 9-inch (23 cm) baking dish.
8. Spread the mashed potato and sweet potato mixture evenly over the filling. Use a fork to create ridges across the surface, then brush lightly with olive oil.
9. Bake for 25–30 minutes, or until the topping is golden and the filling is bubbling around the edges.
10. Let the pot pie rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Serving Suggestions

• Steamed broccoli or asparagus
• Mixed green salad with a lemon vinaigrette
• Warm crusty bread
• Cranberry sauce for a festive touch

Tip: For extra depth of flavor, stir a splash of dry white wine into the vegetables before adding the gravy, or add cooked lentils or chickpeas for additional protein