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Vegan Veggie Pot Pie

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"I was craving pot pie one day, so I threw this vegan version together with what I had on hand. It came out more wonderful than I could have imagined and it's even better the second day. I am not a big fan of complicated recipes, so I tried to keep it as simple as possible. I used a bag of organic frozen veggies to cut down on the work (corn, peas, carrots, green beans)."
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1 h 30 m servings 305
Original recipe yields 8 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
  2. Place squash and potatoes on the prepared baking sheet.
  3. Bake in the preheated oven for 15 minutes. Set aside.
  4. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
  5. Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
  6. Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
  7. Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.


  • Cook's Notes:
  • Make sure to use a pie crust made with vegetable shortening.
  • Fresh vegetables would probably work even better. Just make sure they are cooked thoroughly before incorporating into the pie.
  • I made one 8-inch pie and an additional 2 individual pies with this recipe (to freeze later).

Nutrition Facts

Per Serving: 305 calories; 14.9 39.4 5.4 0 703 Full nutrition

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