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Vegan Thanksgiving Pot Pie

Delicious Vegan Thanksgiving Pot Pie
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This Vegan Thanksgiving Pot Pie is the perfect way to enjoy all your favorite holiday flavors in a comforting and easy-to-make dish. Packed with roasted vegetables and a creamy gravy, it’s topped with a flaky vegan crust.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup cooked green beans
  • 1 cup cooked corn
  • 1 cup cooked peas
  • 1 cup cooked cranberries
  • 1 cup mashed sweet potatoes
  • 1 cup cubed vegan turkey (or seitan)
  • Salt and pepper to taste
  • 1 package vegan puff pastry
  • Vegan egg wash (optional): 1 tbsp plant-based milk + 1 tsp maple syrup

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add mushrooms, thyme, sage, and rosemary. Cook for another 5 minutes.
  4. Stir in flour and cook for 1 minute.
  5. Gradually whisk in vegetable broth until smooth. Bring to a simmer and cook until thickened, about 5-10 minutes.
  6. Stir in green beans, corn, peas, cranberries, sweet potatoes, and vegan turkey. Season with salt and pepper to taste.
  7. Pour mixture into a 9-inch pie dish.
  8. Top with vegan puff pastry, crimping the edges to seal. Brush with vegan egg wash, if using.
  9. Cut a few slits in the top of the pastry to allow steam to escape.
  10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let cool for 10 minutes before serving.

Notes

Serve with a side salad for a complete and satisfying meal. Feel free to adjust the vegetables to your liking!

Find it online: https://mommymademeals.com/vegan-thanksgiving-pot-pie/