Vegan Pot Pie
Golden puff pastry stuffed with soy curls and veggies in savory built-in country-style gravy. It’s serving up gloriously rustic energy at the holiday table and everyone (including your non-veg guests) are suddenly pretending they weren’t that into turkey anyway.
Servings: 8 Servings
Calories: 173kcal
Cost: $13
Equipment
- cast iron skillet
Ingredients
For the Soy Curls:
- 2 cups soy curls
- 1 ¾ cups unsalted vegetable stock
- 1 tablespoon tamari or other soy sauce
- 1 tablespoon olive oil
Filling:
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrot peeled and diced
- 2 teaspoons garlic minced
- 1 teaspoon coriander
- 1 teaspoon thyme
- 1 ½ teaspoons poultry seasoning
- 2 teaspoons nutritional yeast
- ¼ teaspoon ground black pepper
- 1 cup potato peeled and diced
- 2 cups unsalted vegetable stock
- 1 cup frozen peas
- 2 cups unsweetened plant-based milk
- ¼ cup all-purpose flour
- 3 tablespoons tamari or other soy sauce
- ½ cup parsley chopped
Crust:
- 1 lb. Frozen vegan puff pastry dough
- 2 teaspoons maple syrup
- 2 teaspoons plant-based milk
Instructions
- Place the soy curls in a medium bowl. Heat vegetable stock until hot but not boiling, then pour over the soy curls. Add tamari and let sit for 10 minutes.
- Drain the rehydrated soy curls in a colander, discarding any soaking water.
- Heat olive oil in a skillet over medium-high heat. After 60 seconds when the oil is hot, add the soy curls, and sauté them for 7 minutes until lightly golden all around. Remove the soy curls and set them aside.
- Wipe out the skillet and return it to the stove over medium heat, adding olive oil for the filling. After 90 seconds when the oil is hot, add the onion, celery, and carrot. Cook for 8 minutes, stirring occasionally, until vegetables are softened.
- Add the garlic, coriander, thyme, poultry seasoning, nutritional yeast, and black pepper. Cook for 2 minutes, until fragrant.
- Add the potatoes and pour in vegetable stock. Once the stock is boiling, cover the pan and lower the heat to a simmer.
- In a bowl, whisk together plant-based milk, flour, and tamari with the tines of a fork until lump-free.
- When the potatoes are just fork tender, add the rehydrated soy curls and peas along with the parsley and the mixed slurry and cook for 4-5 minutes over low heat to thicken.
- Preheat the oven to 375°F (190°C), and line a pie pan or cast iron skillet with one sheet of puff pastry.
- Pour the filling into the pie crust. Lay the top sheet of puff pastry over the filling, crimping the edges gently to seal.
- Optionally, you can use scraps of the dough to form decorative leaves or other shapes to place onto the pie, sealing them onto the top crust with a little water or plant milk.
- Whisk together maple syrup and plant-based milk, then brush evenly over the pastry. Cut 3 small, decorative slits or holes in the top to allow steam to escape.
- Bake at 375°F (190°C) for 45-55 minutes, until the crust is deeply golden brown and very flaky looking around the edges Remove from the oven and let rest for 10 minutes before serving with or without gravy.
Notes
🥶 Chill Bill:
Keep puff pastry cold but not frozen so it stays firm, easy to handle, and bakes into neat, flaky layers.
🌬️ I’m Shvitzing Here:
Cut a few small slits in the top crust (or use a pie bird if you’ve got one) so steam can escape and the crust stays crisp.
✨ Bake It Till You Make It:
A golden, slightly darker top means the bottom is cooked through. If the edges start pulling from the pan, you’re good to go.
Nutrition
Calories: 173kcal | Carbohydrates: 19g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 714mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3333IU | Vitamin C: 21mg | Calcium: 119mg | Iron: 2mg