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RECIPE
15 INGREDIENTS12 STEPS1hr 10min

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.
Easy Vegan Pot Pie Recipe | SideChef
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.
Food by Maria
Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
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Fulfilled by
Food by Maria
Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
1hr 10min
Total Time
$6.33
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
1
Large  Sweet Onion , finely chopped
2
Medium  Carrots , cubed
3 stalks
Medium  Celery , cubed
4 cloves
Garlic , minced
1 tsp
2 Tbsp
3/4 cup
Dry Red Wine
1 Tbsp
Vegetable Broth Paste
1 1/2 cups
Cooked  Wild Rice
1 can
(400 mL)
White Beans , drained, rinsed
8 cups
Water
boiling
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Cooking Instructions

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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 1/2 cups) 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 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.
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