All of the best comforting and seasonal flavors come together to create this absolutely divine Vegan Pot Pie with White Wine Gravy and Olive Oil Crust. It’s filled with plant-based protein and rich flavors that create the most satisfying vegan Thanksgiving main dish!
How To Make A Vegan Pot Pie Video
The biggest challenge vegetarians (and especially vegans) find when it comes to Thanksgiving is probably the main dish. Let's be honest: replacing the real turkey with a fake one isn't really all that appealing. Even though nowadays there are a few other options on the market (such as the vegan "ham" roll I saw a couple of weeks ago), most non-meat eaters would much rather go with a less processed alternative...and one that doesn't look like a piece of meat for that matter!
Every year we try to come up with something tasty and festive for the Thanksgiving table. We didn’t grow up eating pot pie, but the basic concept sounded so good we had to run with it...and of course, give it our own little twist!
For a little Mediterranean touch, we made an olive oil crust and a white wine and Herbes de Provence gravy. Both are really flavorful and a little lighter than the traditional butter and cream-based pot pies. Rainbow carrots make the dish more festive by adding color, and sweet potatoes give it the perfect sweetness.
What is Pot Pie?
Pot pie is the ultimate in comfort food! It’s a savory, hearty, warm dinner dish made all in one pot. It usually has a protein and cooked vegetables all served in gravy with a flaky crust to top it off. YUM!
Vegan Pot Pie
Vegan Thanksgiving main dishes can be hard to come by, so that was our goal with this vegan pot pie recipe. It’s a filling, satisfying dish that is just as good on a weeknight as it is on a holiday! We added protein with high-protein tofu, which has a firmer consistency and neutral flavor. This can be either omitted or swapped with your favorite protein like tempeh, seitan or even beans. The crust is created with olive oil, which gives it excellent flavor and a just-right texture.
Avoiding Soggy Crust Pot Pie
Traditional pot pies have a crust on both the top and bottom, but we found that it was impossible to keep the bottom from becoming soggy! To avoid this we’ve made this vegan pot pie with only a crust on top. This also keeps the dish lighter! We’ve also made these pot pies in individual portions. This has a nicer presentation as well as storing better!
More Vegan Thanksgiving Mains:
- Cashew & Pretzel Crusted Tofu
- Vegan Shepherd’s Pie
- Herbed Seitan Vol-au-vents
- Hasselback Roasted Butternuts Squash with Cranberry Pecan Balsamic Glaze
- Tempeh Wellington
- Vegan Wild Rice & Chorizo Stuffed Baby Pumpkin
- Stuffed Yams
- Sweet Potato Veggie Meatballs
DID YOU LIKE OUR VEGAN POT PIE RECIPE?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Vegan Pot Pie With White Wine Gravy & Olive Oil Crust
- Total Time: 1 hour 35 mins
- Yield: 6 1x
- Diet: Vegan
Description
All of the best comforting and seasonal flavors come together to create this absolutely divine Vegan Pot Pie with White Wine Gravy and Olive Oil Crust. It’s filled with plant-based protein and rich flavors that create the most satisfying vegan Thanksgiving main dish!
Ingredients
- For the crust:
- 2 cups all purpose flour
- ¼ tsp salt
- ½ cup plus 2 tablespoon extra virgin olive oil
- ½ cup cold water
- For the filling:
- 3 rainbow carrots ( here we used 1 orange, 1 yellow and 1 purple), sliced about ⅛ inch thick
- 1 medium size sweet potato (or 2 small), diced
- 4 tbsp extra virgin olive oil, divided
- ¼ tsp salt
- 5oz high protein super firm tofu, diced small
- 1 shallot, diced small
- ½ tbsp Herbes de Provence (you can also use a combination of dried rosemary, thyme, marjoram and oregano)
- ¼ tsp black pepper
- ⅛ tsp salt
- 1 clove garlic, minced
- ½ cup flour
- 3 ¼ cups vegetable broth
- ½ cup white wine
- ½ cup frozen peas
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper
- Place sliced carrots and sweet potatoes in a bowl. Add 2 tablespoons of olive oil and ¼ teaspoon of salt and toss well. Spread over the lined baking sheet and cook in the oven for about 20 minutes, stirring occasionally. Remove from the oven when ready and set aside
- In the meantime, prepare the crust. Combine flour and salt in a food processor. Pulse 2-3 times. Pour olive oil and pulse about 10 more times
- Slowly pour water and keep pulsing until the dough comes together (you can check by pinching it together with your two fingers). Divide the dough into 6 pieces and refrigerate until ready to use
- Heat 1 tablespoon of olive oil in a non stick skillet. Add tofu and a pinch of salt, and cook over medium heat for 5-7 minutes, until it starts to brown lightly. Set aside
- In a large, deep skillet, saute shallot in 1 tablespoon of olive oil over medium heat for about 2 minutes. Add Herbes de Provence, pepper, salt and garlic and continue cooking for another minute
- Reduce heat to low, add flour and cook for 2-3 minutes, stirring frequently. Increase heat to medium and add broth and wine, whisking constantly. Once it starts to thicken, simmer for 2 minutes. Add tofu, roasted vegetables and peas and continue cooking for another 2 minutes, gently mixing all the ingredients together
- Preheat oven to 375F
- Divide the filling into 6-10oz oven proof ramekins or bowls, filling them about ⅔ of the way
- Roll each piece of dough into a circle, about ½ inch larger than the top of the ramekins. Place each piece over the filled ramekins, lightly pressing the edges to the sides. Using a sharp knife, make 3 small cuts in the center
- Place the pot pies on a baking sheet and bake at 375F for 45 minutes or until the crust starts to brown
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Dinner
- Method: stovetop and oven
- Cuisine: American
Nutrition
- Serving Size: 1 pot pies
- Calories: 621
- Sugar: 4.3
- Sodium: 598
- Fat: 38.7
- Saturated Fat: 5.5
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 53.1
- Fiber: 3.5
- Protein: 17.6
- Cholesterol: 0
Sina@ the kosher spoon
Love the vibrant colors in the photos
tami weiser
Boy, a vegan pot pie with this much flavor doesn't come along too often. It's delicious. I added a pinch of lavender and doubled the garlic the second time around. great recipe!
Ronnie Fein
This looks fabulous and chock full of good stuff. I am so happy to have a new pie crust dough recipe, I hate mine, so thanks.
mari partyka
This is one of my favorite dinners this winter (discovered via pinterest). I made it for a dinner party last month and friends keep asking me to make it.
Tonight I made it with mushrooms and wild rice (I didn't have potato/tofu in the pantry)... it was amazing.
Thank you for posting it!
Vicky & Ruth
So happy it was a success. Thank you so much for taking the time to leave a comment about it.
Nikki
This looks delicious! I am going to try this for Thanksgiving dinner. Would I be able to make in one large dish instead of individual ramekins? Any thoughts on cooking time if so?
Vicky & Ruth
Hi Nikki!
You should be able to make this in one large dish. Start with 45 minutes as the recipe calls for, and check the crust. If it hasn't browned slightly, and it's still soft, bake it for a few more minutes and check it again. Hope this helps! Please let us know if you have any more questions.
Nikki
This was so delicious! Thanks for a great recipe!
Susan Wright
we are on a plant based diet and we don't use oil so I will use water in its place so I can make thank you for the recipe
Vicky and Ruth
Great! let us know how you like it!
Katrina
I really enjoyed this dish. I made one large pot pie and it was delicious! Thank you for such a great recipe!
Vicky and Ruth
We are so glad you enjoyed it! It makes us really happy to hear from readers that have tried our recipes. Thank you so much for sharing!
Batia
I made this several weeks ago as one large pie and it was so delicious , even my carnivore guests polished it off . I didn’t use tofu because I didn’t have it on hand , but did add mushrooms instead . I would like to make it again and wondering : 1. Does it freeze well 2. Is there any way to sub all or part of oil in a crust with water , we are watching calories .
Vicky and Ruth
Hi Batia,
Thank you for your comment. You can try replacing 1/2 the oil with water, but the crust will not be as flaky. It will be denser and drier. Let us know the results if you try it.
Regarding freezing this recipe, we would freeze it unbaked. Take it out of the freezer to defrost before placing it in the oven. Alternatively, you can bake it frozen, but cover the crust with aluminum foil for part of the baking time. Since the filling will be frozen, it will take longer to cook and you don't want the crust to burn while the veggies are still cold and frozen inside the pot pie. Please let us know if you have any more questions.