Sweet Potato Vegan Pot Pie
Sweet Potato Vegan Pot Pie
Ingredients
For the Vegan Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegan butter, cold and cubed
- 1/2 cup ice water, as needed
For the Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk, such as almond or soy
- 1 1/2 pounds sweet potato, peeled and diced into 1/2-inch cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Preheat Oven and Roll Crust: Preheat oven to 400°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim edges, leaving about a 1/2-inch overhang. Place in the refrigerator.
⏱️ 5 min•🌡️ 400
- 3
Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Thicken the Filling: Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the vegetable broth and plant-based milk until smooth.
⏱️ 4 min
- 5
Cook Sweet Potato: Add the diced sweet potato, fresh thyme, fresh rosemary, nutritional yeast, salt, and black pepper to the pot. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the sweet potato is tender.
⏱️ 15 min
- 6
Add Frozen Vegetables: Stir in the frozen peas and corn. Cook for 2-3 minutes until heated through. Remove the pot from the heat.
⏱️ 3 min
- 7
Assemble the Pot Pie: Pour the hot filling into the chilled pie crust in the dish. Roll out the second disk of dough and place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut a few slits in the top crust to allow steam to escape.
⏱️ 7 min
- 8
Bake: Place the pie dish on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 400
- 9
Rest and Serve: Let the pot pie rest for 10-15 minutes before slicing and serving. This allows the filling to set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Vegan Pot Pie
Ingredients
For the Vegan Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegan butter, cold and cubed
- 1/2 cup ice water, as needed
For the Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk, such as almond or soy
- 1 1/2 pounds sweet potato, peeled and diced into 1/2-inch cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Preheat Oven and Roll Crust: Preheat oven to 400°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim edges, leaving about a 1/2-inch overhang. Place in the refrigerator.
⏱️ 5 min•🌡️ 400 - 3
Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Thicken the Filling: Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the vegetable broth and plant-based milk until smooth.
⏱️ 4 min - 5
Cook Sweet Potato: Add the diced sweet potato, fresh thyme, fresh rosemary, nutritional yeast, salt, and black pepper to the pot. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the sweet potato is tender.
⏱️ 15 min - 6
Add Frozen Vegetables: Stir in the frozen peas and corn. Cook for 2-3 minutes until heated through. Remove the pot from the heat.
⏱️ 3 min - 7
Assemble the Pot Pie: Pour the hot filling into the chilled pie crust in the dish. Roll out the second disk of dough and place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. Cut a few slits in the top crust to allow steam to escape.
⏱️ 7 min - 8
Bake: Place the pie dish on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 400 - 9
Rest and Serve: Let the pot pie rest for 10-15 minutes before slicing and serving. This allows the filling to set.
⏱️ 15 min