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When I was growing up, nothing said “home” quite like Mom’s pot pie. The flaky crust and hearty filling of vegetables and savory herbs were always comforting and the perfect way to warm up on a chilly day. As an adult living hundreds of miles away from home, I’m grateful for all of the happy memories that this classic dish brings back. But as my diet has evolved towards more plant-based recipes, so too have my mom’s famous pot pies! She now makes them with vegan-style fillings that are just as flavorful and satisfying as her original recipes–minus the animal products! In this post, I’ll be sharing with you my mother’s delicious plant-based rendition of this favorite comfort food.
Mom’s Vegan-Style Pot Pie: Overflowing with Mommy Love!
For me, devouring a warm and comforting vegan-style pot pie on the couch with family after a long day calls up feelings of warmth and nostalgia. When I think back to my late mother’s signature comfort food creation, her vegan-style pot pie was always something my family looked forward to in times of celebration or hardship. After all these years, it’s been passed down through generations of our family recipe book – now being shared with you! Today, I’m going to share this delicious recipe along with stories from my childhood so that you can recreate your own version of Mom’s Vegan Pot Pie!
We appreciate your interest in Mom’s Vegan-Style Pot Pie, and we’re excited to share some ingredient variations that are sure to delight your taste buds!
Herbivorous Delight: Swap out the whole wheat flour for almond flour, add rosemary to the vegan butter, and use a medley of seasonal vegetables like bell peppers, carrots, and zucchini. For the protein, try using chickpeas or lentils instead of seitan.
Southwest Fiesta: Replace the vegan butter with coconut oil infused with chili powder, cumin, and smoked paprika. Use a mix of diced sweet potatoes, black beans, and corn for the veggies, and add some diced red onion and jalapenos for an extra kick. For protein, try using tempeh instead of seitan.
Mediterranean Medley: Trade the whole wheat flour for spelt flour, and mix in dried basil, oregano, and thyme with the vegan butter. For veggies, try a mix of artichokes, sundried tomatoes, and kalamata olives, with some fresh spinach thrown in. For protein, diced tofu would complement the Mediterranean flavors nicely.
Asian Inspiration: Instead of vegan butter, use sesame oil and add some ginger and garlic to the mix. For veggies, use a stir-fry medley of bok choy, broccoli, and shiitake mushrooms. For protein, crumbled tempeh would bring some texture and flavor to the dish.
We hope these ingredient variations inspire you to get creative in the kitchen, and enjoy the deliciousness of Vegan-Style Pot Pies in a variety of flavors and styles!
Mom’s Vegan-Style Pot Pie
If you want to try Mom’s Vegan-Style Pot Pie recipe, share your photo and experience with us. In addition, let us know what you think in the comments below by using #veganglobetrotter and #veganpotpie
Mom's Vegan-Style Pot Pie
Ingredients for Crust
- 3 cups whole wheat pastry flour or white whole wheat flour
- 1½ cups vegan butter chilled and cubed
- 1 tsp fine sea salt
- up to 1 cup ice cold water
Ingredients for Filling
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 2 cups vegetable broth use beef flavored, if desired
- ¼ cup corn starch (substitute ⅓ cup whole wheat flour, if desired)
- 1 cup oat milk or other plant-based milk
- 4 cups frozen mixed vegetables or fresh, if desired
- 2 cups potatoes cubed,
- 2 cups seitan cubed, or use tofu or favorite meat substitute
- 1 tsp celery salt
- In the bowl of a food processor, combine flour and salt. And cubed butter.
- Pulse a few times until pea-sized pieces form.
- Slowly add 1 tablespoon of water at a time.
- Pulse and continue to add water until the dough forms a ball.
- Divide into 2 balls. Wrap in non-stick paper or plastic wrap and chill in the refrigerator while you make the filling
Make the Filling
- In a large skillet, heat the olive oil. Add the onions, celery, and garlic. Saute until softened and onion is translucent.
- Whisk the broth, oat milk, and corn starch together in a bowl. Add to the skillet and mix.
- Add the mixed vegetables, potato, and seitan. Simmer about 5-10 minutes until the sauce thickens.
Assemble the pies
- Preheat oven to 400°F.
- Roll out pie crusts, one at a time and cut to the size of your pan. When making individual pies, you can either cut each from a large pie sheet or divide into smaller balls and roll out separately.
- Press one crust into each individual pan. If making one large pie, this will be half your total pie crust.
- Divide filling between the individual pies or when making one large, add all the filling to the bottom crust.
- Roll out top crust and top each pie with the crust. Seal along the edges and flute, with your fingers if desired. Alternatively, use a fork to seal the edges.
- Cut slits or shapes into the middle of the top crust to allow steam to escape.
- Bake for 25-30 minutes for individual pies or about 45 minutes for large pie. It's done when the crust is golden brown.
- Serve while hot.
- Whole grain flours require more water than all-purpose refined. Also, the overall humidity will affect the amount of water needed. Adjust accordingly.
- Ensure your vegan butter and your ice water are as cold as possible. This helps ensure a flaky crust.
- Another secret to a flaky crust is not to overmix your dough. It should resemble coarse sand or fine gravel.
- Use only as much water as is needed to bring the dough together. Too much water makes a sticky dough.
- If you don't have vegan butter, cold (solidified) coconut oil substitutes well.
- This makes a 9" pie or about 8 individual pies. Adjust to the size of your pie plates.
- If you have extra pie crust dough, wrap it and keep it in your freezer until you are ready to make your next pie.
For More Vegan Recipes
I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters. And for more vegan recipes, subscribe to our newsletter!
We hope you try out this delicious pot pie for your next dinner get-together! It can feed a crowd, was so simple to make, and incredibly satisfying – you won’t think twice about leaving the meat behind. The combination of flavorful ingredients makes it the perfect comfort food dish. Our mom has been making this pot pie at our house for as long as we can remember and it’s always an excellent way to enjoy some good company with a fantastic meal.
If you try out this recipe, let us know what you think! What are your favorite vegan dishes? What ingredients do you like to use in your vegan dishes? Share with us on our social media platforms, we’d love to hear from you. Thanks again and happy eating!
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