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Vegan Pot Pie With White Wine Gravy & Olive Oil Crust


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • 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!


Scale

Ingredients

  • For the crust:
  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup plus 2 tbsp extra virgin olive oil
  • 1/2 cup cold water
  • For the filling:
  • 3 rainbow carrots ( here we used 1 orange, 1 yellow and 1 purple), sliced about 1/8 inch thick
  • 1 medium size sweet potato (or 2 small), diced
  • 4 tbsp extra virgin olive oil, divided
  • 1/4 tsp salt
  • 5oz high protein super firm tofu, diced small
  • 1 shallot, diced small
  • 1/2 tbsp Herbes de Provence (you can also use a combination of dried rosemary, thyme, marjoram and oregano)
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 clove garlic, minced
  • 1/2 cup flour
  • 3 1/4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup frozen peas

Instructions

  1. Preheat oven to 400F. Line a large baking sheet with parchment paper
  2. Place sliced carrots and sweet potatoes in a bowl. Add 2 tablespoons of olive oil and 1/4 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. Preheat oven to 375F
  9. Divide the filling into 6-10oz oven proof ramekins or bowls, filling them about 2/3 of the way
  10. Roll each piece of dough into a circle, about 1/2 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
  11. Place the pot pies on a baking sheet and bake at 375F for 45 minutes or until the crust starts to brown
  • 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

Keywords: TOFU, POT PIE, VEGAN, DINNER, HOLIDAY, THANKSGIVING,