Savory, Delicious Turkey-less Vegan Pot Pie
Tired of the same old Thanksgiving meal? Give this vegan turkey pot pie a try. It's super simple to make and so delicious. It is sure to become a new family favorite!
Ingredients
- 1 medium potato
- 1 small carrot
- 1/2 cup diced green beans fresh or frozen
- 1/2 cup peas (fresh or frozen
- 1/2 cup corn fresh, canned or frozen
- 1 package Gardein turk’y cutlets or sub with tofu, tempeh, or any other plant based meat or just add more veggies!
- 1/2 cup diced celery
- 1 small diced onion approx. 1/2 cup
- 1/2 cup flour
- 1/3 cup plant based butter
- 1-1 1/2 cup unsweetened plant milk
- 1 3/4 cup veggie broth
- 1 clove garlic minced
- 1 tsp pepper
- 1 tsp salt
- 1 1/2 tsp savoury
- 1 Tbsp thyme fresh or dried
- 2 frozen pie crusts (or recipe for 2 pie crusts to ensure you have a top to the pot pie!
Instructions
- Preheat oven 375F
- Cook Gardein cutlets according to instructions on package.
- Dice cutlets into cubes & set aside.
- Peel & dice potatoes & carrots into bite size (or whatever size you prefer).
- Dice green beans (if using fresh beans).
- Boil or steam carrots, potatoes, & green beans until they are soft but still firm.
- Dice onion & celery.
- Heat pan on medium heat.
- Add butter to pan.
- Add garlic & sauté 1-2 minutes.
- Add diced onion & celery and sauté until onion is soft and translucent.
- Add flour, salt, pepper, & savoury.
- Stir until flour is blended.
- Add veggie broth & milk slowly and mix with the flour thoroughly.
- Add thyme.
- Simmer 4-5 minutes until filling starts to thicken.
- Add cutlets, potatoes, carrots, peas, beans, & corn (I add corn & peas in frozen state).
- Allow to simmer a few more minutes until filling is thick but still a tad “saucy” - add more plant milk if needed.
- Add to pie crust.
- Add top crust.
- Cut out slits to allow steam to release.
- Bake 45-60 minutes (depending on your oven, set timer to 45 minutes, and monitor every 5 minutes to allow to brown up!).
- Serve with mashed potatoes, veggies, & gravy!