Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Easy Vegan Pot Pie
Recipe

15 INGREDIENTS • 12 STEPS • 1HR 10MINS

Easy Vegan Pot Pie

4.5
2 ratings
This easy vegan pot pie is perfect for the wintertime. This recipe is 2-in-1 as it can also be a delicious, warming soup.
Add to plan
logo
Easy Vegan Pot Pie
Save
author_avatar
Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
This easy vegan pot pie is perfect for the wintertime. This recipe is 2-in-1 as it can also be a delicious, warming soup.
1HR 10MINS
Total Time
$5.69
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 Tbsp
Sweet Onion
1
Large Sweet Onion, finely chopped
Carrot
2
Medium Carrots, cubed
Celery
3 stalks
Medium Celery, cubed
Garlic
4 cloves
Garlic, minced
Sea Salt
1 tsp
Dry Red Wine
3/4 cup
Dry Red Wine
Vegetable Broth Paste
1 Tbsp
Vegetable Broth Paste
Wild Rice
1/2 cup
Wild Rice
1 1/2 cup cooked rice per 4 servings
White Beans
1 can
(400 mL)
White Beans, drained, rinsed
Water
8 cups
Water
boiling
Nutrition Per Serving
VIEW ALL
Calories
185
Fat
6.4 g
Protein
4.3 g
Carbs
20.6 g
Add to plan
logo
Easy Vegan Pot Pie
Save
author_avatar
Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
Cooking InstructionsHide images
step 1
Into a deep casserole dish heat your Olive Oil (1 Tbsp) on low-medium heat for 30 seconds before adding your Sweet Onion (1) and cooking down for 7-8 minutes or until perfectly golden. Be sure to stir occasionally to promote even cooking and to avoid burning.
step 2
To the pot, add your Carrots (2) and Celery (3 stalks), turn the heat to low, and place the lid on your casserole dish. Cook for 10 minutes or until vegetables are cooked. Stir often to avoid burning.
step 3
Remove the lid from the casserole dish and add your Garlic (4 cloves), Sea Salt (1 tsp), Ground Black Pepper (1 tsp), and Fresh Thyme (2 Tbsp). Stir everything till well incorporated.
step 4
Increase heat to high and add your Dry Red Wine (3/4 cup) to the pot, stir till everything is coated in red wine then cook till reduced on medium heat. This should take a few minutes.
step 5
To the pot, add the Vegan Butter (1 Tbsp) and cook till melted on the same medium heat.
step 6
Now add your All-Purpose Flour (2 Tbsp) and stir till everything is coated with flour. To the pot add your Vegetable Broth Paste (1 Tbsp) and stir.
step 7
Now add your Wild Rice (1/2 cup) and White Beans (1 can). Cook for 2-3 minutes before adding your Water (8 cups) to the pot.
step 8
Increase heat to high, the mixture should always instantly come to a boil. Once boiling, simmer for around 15 minutes. Check the consistency of the soup. You want it heart but still a bit brothy so it reduces in the oven with the puffed pastry. If it’s still too brothy keep simmering.
step 9
At this stage, you can eat the soup as is with a dusting of salt, drizzle of olive oil, and pinch of fresh thyme or proceed to make pot pies.
step 9 At this stage, you can eat the soup as is with a dusting of salt, drizzle of olive oil, and pinch of fresh thyme or proceed to make pot pies.
step 10
Preheat your oven to 400 degrees F (205 degrees C).
step 11
Fill 4 little pots with your soup mixture. Gently cover your pots with puffed pastry and lightly score a few holes to release steam. Brush your puffed pastry with vegan butter. Cook for 20 minutes on a sheet pan. You can broil for a few minutes at the end to achieve that gorgeous golden color.
step 12
Enjoy with your favorite mashed potatoes and roasted vegetables.
step 12 Enjoy with your favorite mashed potatoes and roasted vegetables.
Tags
view more tags
Dairy-Free
American
Comfort Food
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Vegetables
Winter
0 Saved
top