Ultimate Vegan Thanksgiving Pot Pie: Delicious & Easy!

Hey, friend! Vivien here, coming to you live from the beautiful chaos of my kitchen (aka ground zero for all things family feeding!). Let’s be real – Thanksgiving can be a minefield of dietary restrictions and picky eaters. And if you’re trying to navigate the holiday with a plant-based lifestyle? Whew, mama! It can feel overwhelming. But fear not, because I’ve got a sanity-saving recipe that’s going to rock your holiday season: Vegan Thanksgiving Pot Pie.

I first made this Vegan Thanksgiving Pot Pie about five years ago. It was a particularly chilly November, and I was determined to create a Thanksgiving dish that everyone could enjoy. I remember searching high and low for a recipe that felt comforting but also aligned with our family’s move towards more plant-based meals. This recipe for Vegan Thanksgiving Pot Pie has become a tradition, a warm hug in a dish that even my meat-loving relatives enjoy.

Seriously, friends, if I can pull this off with a toddler clinging to my leg and a mountain of laundry calling my name, you absolutely can too! Let’s get to it, fellow kitchen warriors!

INGREDIENTS You’ll Need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour (or gluten-free blend)
• 4 cups vegetable broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 package (about 14 ounces) vegan puff pastry, thawed
• 2 tablespoons plant-based milk, for brushing

Okay, let’s break this down for real-life, mom-style adjustments!

No cremini mushrooms? No problem! I’ve used button mushrooms in this Vegan Thanksgiving Pot Pie, and it tasted just as amazing. Grab them at Target while you pick up diapers. I also use this same flour blend for my vegan banana bread with cinnamon crunch topping, so you know it’s a winner.

Worried about the puff pastry? Most store-bought brands are accidentally vegan. Just double-check the ingredients! And if you’re feeling ambitious, you can absolutely make your own savory pie crust vegan. But let’s be honest, mama’s got limits.

And here’s a Vegan Thanksgiving Pot Pie ingredient hack that saved my sanity more than once: pre-chopped veggies. Yes, it costs a bit more, but those extra five minutes I save can be spent hiding in the pantry with a chocolate stash. I promise I won’t tell. Leftover vegetables? Don’t be afraid to use what you have. This plant-based pot pie recipe is very versatile!

You can store any leftovers in the fridge for 3-4 days. My family loves it when I add an extra sprinkle of thyme. This Vegan Thanksgiving Pot Pie doesn’t have to break the bank! Frozen veggies are your friend!

Let’s Make it Happen!

1. Preheat your oven to 400°F (200°C). This is your official call to arms, kitchen warrior! Get that oven ready for some serious Vegan Thanksgiving Pot Pie magic.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add the mushrooms, thyme, sage, salt, and pepper. Cook until the mushrooms are tender and have released their liquid, about 5-7 minutes more. Now your kitchen should start to smell AMAZING! It’s like Thanksgiving exploded in the best way possible.
4. Sprinkle in the flour and cook for 1 minute, stirring constantly. This is important! It helps thicken the sauce for our Vegan Thanksgiving Pot Pie.
5. Gradually whisk in the vegetable broth and diced tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes, or until the sauce has thickened slightly. This is the perfect time to fold that laundry pile that’s been judging you from the corner. Or, you know, scroll through Instagram. I won’t tell.
6. Stir in the peas and corn. Cook for another 2-3 minutes, until heated through. Taste and adjust seasonings as needed. Don’t panic if your Vegan Thanksgiving Pot Pie filling looks a little thin at this point. The puff pastry will soak up some of that liquid as it bakes.
7. Pour the vegetable mixture into a 9-inch pie dish.
8. Unfold the vegan puff pastry and place it over the filling. Trim any excess pastry and crimp the edges to seal.
9. Brush the top of the pastry with plant-based milk. This will give it a beautiful golden-brown color. Cut a few slits in the top of the pastry to allow steam to escape.
10. Bake for 30-35 minutes, or until the pastry is golden brown and puffed up. In my chaotic kitchen, this Vegan Thanksgiving Pot Pie usually takes closer to 40 minutes. Ovens are weird, am I right? Here’s where I used to mess up my Vegan Thanksgiving Pot Pie – don’t make my mistake: Check it often.
11. Let cool for a few minutes before serving. Perfect time to pour yourself that well-deserved coffee!

How We Love to Eat This!

Okay, now for the fun part: eating! This Vegan Thanksgiving Pot Pie is seriously versatile. My kids devour this pot pie when I serve it with a simple side salad. I add some chopped apples and a light vinaigrette. The sweetness balances the savory pie perfectly.

This Vegan Thanksgiving Pot Pie is perfect for those crazy weeknight dinners when you need something comforting and satisfying. It’s also a total crowd-pleaser at holiday gatherings. I’ve even made mini versions in muffin tins for potlucks!

Leftovers? Of course! They’re amazing the next day for lunch. I sometimes crumble the leftover plant-based pot pie over a bed of greens for a hearty salad.

During the fall, I love adding roasted butternut squash to the filling for extra sweetness. In the summer, fresh herbs like basil and parsley add a bright, fresh flavor. I make sure to share this every year with my community potluck. It’s my signature dish.

My neighbor, Sarah, is a total foodie and she raved about the flaky crust. Her daughter, who’s notoriously picky, actually asked for seconds! Success!

FAQs: Your Questions Answered

Okay, let’s tackle those burning questions I know you’re thinking!

1. Can my picky eater handle this Vegan Thanksgiving Pot Pie?
   • Great question! It depends on what your picky eater typically gravitates towards. The flavors are mild and comforting, but you can always customize it by leaving out the mushrooms or adding a touch of maple syrup for sweetness. Serve it with a side of their favorite veggie to encourage trying new things!
2. What if I burn my Vegan Thanksgiving Pot Pie? (Asking for a friend… okay, it was me!)
   • Been there, mama! If the crust starts to get too brown, tent it with foil for the remaining baking time. If it’s REALLY burnt, you can try carefully scraping off the top layer. But honestly, sometimes it’s best to just embrace the rustic look and tell everyone it’s “caramelized”!
3. Can I make this Vegan Thanksgiving Pot Pie ahead for meal prep?
   • Absolutely! You can assemble the whole pot pie and keep it in the fridge (unbaked) for up to 24 hours. Just add a few extra minutes to the baking time. You can also make the filling ahead and freeze it. Thaw it overnight in the fridge before assembling and baking.
4. Is there a substitute for the vegan puff pastry?
   • If you can’t find vegan puff pastry, you can use a homemade or store-bought vegan pie crust. Just make sure it’s thick enough to hold the filling. I have used vegan biscuits before too, it’s not traditional, but the kids love it.
5. Can I add other vegetables?
   • Go for it! Roasted sweet potatoes, Brussels sprouts, or green beans would be delicious additions.
6. What if I don’t have dried thyme or sage?
   • You can use Italian seasoning blend as a substitute.
7. My family doesn’t like diced tomatoes. Can I leave them out?
   • Yes, you can leave them out or substitute them with an equal amount of tomato sauce.

Final Thoughts:

This Vegan Thanksgiving Pot Pie is more than just a recipe – it’s a symbol of our family’s journey towards healthier, more sustainable eating. It’s a dish that brings everyone to the table, regardless of their dietary preferences.

Here are my Vegan Thanksgiving Pot Pie Mom Hacks:

• Pre-chop veggies: Sanity saver!
• Embrace frozen: No shame in the freezer game!
• Double the recipe: Leftovers are your friend!

Here are some variations we love:

• My son, Leo, loves it with extra corn.
• My daughter, Mia, prefers it with a sprinkle of nutritional yeast for a cheesy flavor.
• My husband adds a dash of hot sauce for a kick!

I hope you’ll give this Vegan Thanksgiving Pot Pie a try and make it your own. Don’t be afraid to experiment with different vegetables, spices, and toppings. And remember, cooking should be fun, not stressful. So put on some music, pour yourself a drink, and enjoy the process! Check out my mushroom stroganoff, another family favourite!

You’ve got this, fellow kitchen warriors! Remember to check out my other recipes here: https://mommymademeals.com/vegan-mushroom-stroganoff. For more inspiration, check out these recipes on Nora Cooks. Let me know if you try out the Vegan Thanksgiving Pot Pie recipe!

 

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