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This delicious Vegan Pot Pie is plant-based and 100% vegan, totally delicious, and worth making regardless of your dietary lifestyle.
I developed this recipe especially for a teacher at my son’s school who happens to be vegan. There was going to be a Thanksgiving Feast, and I didn’t want her to be relegated to the vegetable tray (minus the dip).
I identify as a true Pot Pie Lover, and this was a fun, rewarding challenge: how to make a vegan pot pie recipe that is so good, you won’t miss the chicken (or the turkey, or anything else).
If you’re new to vegan cooking, you’ll learn some basics like making cashew cream, rehydrating dried mushrooms, and making a vegan egg wash. But everything is easy! It takes some time, though, and I consider this Vegan Pot Pie to be a labor of love.
But cooking is love on Culinary Hill, and cooking a special recipe for someone you care about is always the best way to spend an afternoon. And if I do say so myself, this vegetarian pot pie is worth the effort, pure delicious comfort food, and one of the best ways to eat vegetables that I’ve created in a long time.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cashew cream: If you don’t need to be vegan, ¾ cup heavy cream may be substituted for the cashew cream.
- Dried mushrooms: Another dried mushroom such as Shiitake may be substituted for the porcini. My favorite brand is Mycological dried porcini mushrooms.
- Celery root: Substitute any root vegetables to your preference. Personally, in testing, I found that parsnips tasted too sweet, and rutabaga tasted too bitter. I enjoy the flavor of chunks of celery root though.
- Egg wash: If you don’t need to be vegan, 1 large egg + 1 teaspoon water, whisked together, may be substituted for the vegan egg wash. Melted vegan butter is another good vegan egg wash option. You can use other non-dairy milk but they won’t give you the same golden color and shine.
Step-by-step instructions
To make the cashew cream (see note 1):
- In a medium bowl, add cashews and cover with boiling water.
- Let soak for 30 minutes. Drain well and discard soaking liquid.
- In a high-speed blender, add drained cashews and ½ cup water.
- Blend until smooth, adding more water as needed to get a creamy consistency (I added an additional ½ cup water). Season to taste with salt (I like ¼ teaspoon).
To rehydrate the dried porcinis:
- In a medium bowl, add dried porcini mushrooms and boiling water. Let sit until soft and pliable, at least 10 minutes.
- Transfer to a fine-mesh strainer lined with paper towel or a coffee filter. Strain liquid and reserve (discarding any grit), then finely chop the porcinis. Set aside both the strained soaking liquid (you should have about 1 ¾ cups) and the chopped porcinis (you should have about ½ cup).
To par-roast the root vegetables:
- Adjust an oven rack to the middle position and preheat oven to 425 degrees. Line a rimmed baking sheet with parchment or foil for easy cleanup. In a large bowl, add potatoes, carrots, and celery root. Drizzle the veggies with oil and toss to combine. Spread evenly on prepared baking sheet and sprinkle with salt and pepper.
- Roast until the vegetables are just starting to soften, about 15 minutes. Remove from oven and set aside, reserving the prepared rimmed baking sheet.
To make the pot pie filling:
- Meanwhile, in a large skillet over medium-hight heat, heat olive oil until shimmering. Add mushrooms, onion, and garlic, and cook until softened, about 5 minutes.
- Stir in kale, rosemary, thyme, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper, and cook until softened, about 3 minutes.
- Stir in flour and cook until the flour is incorporated and lightly browned, about 2 minutes.
- Stir in the white wine, scraping up any fond from the bottom of the pan. Stir in the reserved porcini soaking liquid and cashew cream. Cover and simmer until the sauce has thickened, about 5 minutes.
- Stir in the softened porcinis, par-roasted potatoes, carrots, and celery root, ¾ teaspoon salt, and any accumulated juices. Season to taste with salt and pepper.
To assemble the pie:
- Lightly grease a 2 ½ quart or larger baking dish. Dust a clean work surface lightly with flour. Roll out the puff pastry dough to the size of your baking dish with 1 inch overhang.
- Transfer the filling to the prepared casserole dish and cover with puff pastry. Using kitchen scissors or a sharp knife, trim any large corners, then roll in and pinch the excess pastry just inside the rim of the dish (to create an inner border).
To bake the pot pie:
- To make the vegan egg wash (see note 2), whisk together the melted vegan butter, soy milk, and maple syrup. Lightly brush over the top of the puff pastry, then cut 5 (2-inch) slits, about 1-2 inches apart, half way in to the puff pastry.
- Set the baking dish on top of the prepared rimmed baking sheet. Transfer to the oven and bake until the puff pastry is golden and puffy, about 20 minutes.
- Let stand 10 minutes before serving.
Recipe tips and variations
- Yield: This recipe makes 1 large Vegan Pot Pie, at least 2 ½ quarts (10 cups), enough for 10 servings, 1 cup each.
- Storage: Vegan Pot Pie is best the day it is made because puff pastry is best right out of the oven. Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the filling a day ahead and store covered in the refrigerator. Reheat the filling before assembling the pie, though, as chilled filling won’t heat through in the time it takes for the puff pastry to finish cooking.
- Oven-ready: If you have a large oven-proof skillet, such as cast iron, you can make your filling in it, add the puff pastry on top, and bake it right in the same skillet.
- Customize your pie: I love the roasted root vegetable filling here, but you can customize your vegan pot pie with other vegetables such as butternut squash, broccoli, green beans, asparagus, corn, or frozen peas. You can also add bay leaves or sage.
- More pot pies: If you’re a meat eater, try Chicken Pot Pie or Turkey Pot Pie any time you have leftover poultry. These recipes use pie crust instead of store-bought puff pastry for the topping.
- More vegan recipes: See all my vegan recipes here. Some of my favorites include Lemon Olive Oil Cake, Cauliflower Tinga Tacos, Sweet Potato and Black Bean Chili, Vegan Mashed Potatoes, Vegan Mushroom Gravy, and Copycat Chipotle Sofritas.
- Vegan Thanksgiving Recipes: Plan your next full or partial vegan Thanksgiving menu with delicious, mouth-watering Vegan Thanksgiving Recipes. These plant-powered classics taste as good as, or even better than, their traditional versions, and they are guaranteed to disappear no matter who is at the table.
Frequently Asked Questions
How do you make cashew cream?
To make cashew cream, cover 1 cup (5 ounces) raw cashews with 2 cups boiling water. Let soak for 30 minutes. Drain well and discard soaking liquid. In a high-speed blender, add drained cashews and ½ cup water. Blend until smooth, adding more water as needed to get a creamy consistency (I added an additional ½ cup water). Season to taste with salt (I like ¼ teaspoon). You will have about 1 ½ cups cashew cream depending on how much water you add at the end.
How do you make a vegan egg wash?
Whisk together 1 tablespoon melted vegan butter, 1 teaspoon soy milk, and ½ teaspoon maple syrup. Lightly brush over the top of doughs, crusts, and pastries before baking.
More vegetable-forward favorites
Soup and Stew Recipes
Minestrone Soup
Meal Planning
Mediterranean Buddha Bowl
Soup and Stew Recipes
Sweet Potato Chili
Vegan Recipes
Cauliflower Tinga Tacos
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Vegan Pot Pie
This delicious Vegan Pot Pie is plant-based and 100% vegan, totally delicious, and worth making regardless of your dietary lifestyle.
Ingredients
For the cashew cream (see note 1):
- 1 cup raw cashews (5 ounces)
- 2 cups boiling water
- Salt
For the dried mushrooms:
- 1/2 cup dried porcini mushrooms (½ ounce, see note 2)
- 2 cups boiling water
For the roasted vegetables:
- 1 medium russet potato peeled and diced (about 2 cups)
- 2 medium carrots peeled and diced (about 1 cup)
- 1 bulb celery root peeled and diced (about 1 cup, see note 3)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the filling:
- 4 tablespoons olive oil
- 1 pound mushrooms broken in to pieces or halved (such baby portobello, cremini, or button)
- 1 large yellow onion finely chopped
- 4 cloves garlic chopped
- 4 ounces lacinato kale stemmed, leaves thinly sliced crosswise
- 1 tablespoon chopped fresh rosemary or 1 ½ teaspoons dried
- 1 tablespoon minced fresh thyme or 1 ½ teaspoons dried
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine or vegetable broth or water
- 1 sheet puff pastry thawed (from a 16 ounce package, ½ box)
For the vegan egg wash (see note 4):
- 1 tablespoon vegan butter melted and cooled
- 1 teaspoon soy milk
- 1/2 teaspoon maple syrup or agave nectar
Instructions
To make the cashew cream (see note 1):
- In a medium bowl, add cashews and cover with boiling water. Let soak for 30 minutes. Drain well and discard soaking liquid.
- In a high-speed blender, add drained cashews and ½ cup water. Blend until smooth, adding more water as needed to get a creamy consistency (I added an additional ½ cup water; I ended up with 1 ½ cups cashew cream). Season to taste with salt (I like ¼ teaspoon).
To rehydrate the dried porcinis:
- In a medium bowl, add dried porcini mushrooms and boiling water. Let sit until soft and pliable, at least 10 minutes.
- Transfer to a fine-mesh strainer lined with paper towel or a coffee filter. Strain liquid and reserve (discarding any grit), then finely chop the porcinis. Set aside both the strained soaking liquid (you should have about 1 ¾ cups) and the chopped porcinis (you should have about ½ cup).
To par-roast the root vegetables:
- Adjust an oven rack to the middle position and preheat oven to 425 degrees. Line a rimmed baking sheet with parchment or foil for easy cleanup.
- In a large bowl, add potatoes, carrots, and celery root. Drizzle with oil and toss to combine. Spread evenly on prepared baking sheet and sprinkle with salt and pepper.
- Roast until the vegetables are just starting to soften, about 15 minutes. Remove from oven and set aside, reserving the prepared rimmed baking sheet.
To make the filling:
- Meanwhile, in a large skillet over medium-hight heat, heat olive oil until shimmering. Add mushrooms, onion, and garlic, and cook until softened, about 5 minutes.
- Stir in kale, rosemary, thyme, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper, and cook until softened, about 3 minutes. Stir in flour and cook until the flour is incorporated and lightly browned, about 2 minutes.
- Stir in the white wine, scraping up any fond from the bottom of the pan. Stir in the reserved porcini soaking liquid and cashew cream. Cover and cook until the sauce has thickened, about 5 minutes.
- Stir in the softened porcinis, par-roasted potatoes, carrots, and celery root, ¾ teaspoon salt, and any accumulated juices. Season to taste with salt and pepper. (The filling can be made a day ahead; store covered in the refrigerator. Reheat before assembling and baking the pie).
To assemble the pie:
- Lightly grease a 2 ½ quart or larger baking dish. Dust a clean work surface lightly with flour. Roll out the puff pastry to the size of your baking dish with 1 inch overhang.
- Transfer the filling to the prepared baking dish and cover with puff pastry. Trim any large corners, then roll in and pinch the excess pastry just inside the rim of the dish (to create an inner border).
To bake the pot pie:
- To make the vegan egg wash (see note 2), whisk together the melted vegan butter, soy milk, and maple syrup. Lightly brush over the top of the puff pastry, then cut 5 (2-inch) slits, about 1-2 inches apart, half way in to the puff pastry.
- Set the baking dish on top of the prepared rimmed baking sheet. Transfer to the oven and bake until the puff pastry is golden and puffy, about 20 minutes. Let stand 10 minutes before serving.
Notes
- Cashew cream: If you don’t need to be vegan, ¾ cup heavy cream may be substituted for the cashew cream.
- Dried mushrooms: Another dried mushroom such as Shiitake may be substituted for the porcinis. My favorite brand is Mycological dried porcini mushrooms.
- Celery root: Substitute any root vegetables to your preference. Personally, in testing, I found that parsnips tasted too sweet, and rutabaga tasted too bitter. I enjoy the flavor of chunks of celery root though.
- Egg wash: If you don’t need to be vegan, 1 large egg + 1 teaspoon water, whisked together, may be substituted for the vegan egg wash. Melted vegan butter is another good vegan egg wash option.
- Yield: This recipe makes 1 large Vegan Pot Pie, at least 2 ½ quarts (10 cups), enough for 10 servings, 1 cup each.
- Storage: Vegan Pot Pie is best the day it is made because puff pastry is best right out of the oven. Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the filling a day ahead and store covered in the refrigerator. Reheat the filling before assembling the pie, though, as chilled filling won’t heat through in the time it takes for the puff pastry to finish cooking.
Nutrition
Serving: 1cupCalories: 360kcalCarbohydrates: 28gProtein: 7gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gSodium: 96mgPotassium: 478mgFiber: 3gSugar: 4gVitamin A: 3261IUVitamin C: 16mgCalcium: 58mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
