This vegan version of a classic comfort food is everything a pot pie should be: creamy and rich, tons of flavor, and a flaky crust with no meat, dairy, or eggs and all healthy ingredients.
Look at all those veggies! I wish I could just give you a slice right now so you would really know how creamy and delicious this is.
This is seriously one of my favorite recipes that I have made. It is completely packed with vegetables coated in a rich sauce and topped with a crispy golden crust. What more could you want from a pot pie?
I think the fact that there is no meat just makes it easier because meat takes longer to prepare and its easier to under or over cook it. You also don't have to worry about the protein because there's plenty in here!
There are many ways to get protein from plants. This thick and creamy sauce contains protein from peas, corn, mushrooms, broccoli, brussel sprouts, and green beans. There's also some protein in the crust!
Flax meal has quickly become one of my favorite ingredients. When mixed with water, it makes the perfect binder and it has so many health benefits including protein, fiber, and omega-3 fatty acids.
Almond flour is also used in this pie crust. It is packed with protein and also keeps the crust flaky. Almond flour is completely unrefined but keeps a light texture without a wheaty or graininess that other unrefined flours have.
Next to the almond flour and flax meal is whole wheat flour. White whole wheat flour is unrefined and provides a lot of fiber, making it a healthier alternative to white flour.
The last type of flour used here is all purpose flour. Wait what? Didn't you just say that whole wheat flour is healthier? Yeah, I did. However, I find that all purpose flour is 100% necessary in making the crust light and flaky without a strong wheaty taste. Not too much is needed, though. The almond and whole wheat flour make up the majority of flour in the crust.😉
To keep the crust nice and moist and not dry and crumbly, I used a combination of avocado oil and olive oil. Olive oil has a nice savory olive flavor, but too much can be overpowering. That's why I combined it with avocado oil, which has a more neutral taste. Both are high in healthy unsaturated fats and low in saturated fats and contain antioxidants and omega-3 fatty acids.
Avocado and olive oil are much healthier alternatives to butter and shortening, which are commonly found in pie crust.
Butter is very high in saturated fat and calories which can make this dish extremely heavy and calorie-dense. Also, butter is not vegan. 😂
Shortening is even worse. Shortening is made from hydrogenated vegetable oils and is very high in trans fats. So basically, regular vegetable oils are liquid at room temperature, but they get chemically change the oil's structure to make it solid, which is not natural. In short, if you care about your health, it's best to stay away from this ingredient.🙃
Each ingredient in this crust is important and they all contribute to this wonderfully golden, crispy and slightly flaky crust that pairs perfectly with the filling.
Okay, I know I've been using the word "creamy" a LOT about this filling, but how else can you describe it?😂
Just look at this! I really wish I could just give you a scoop right now.
Made from NO cream, butter, and little flour.
So what's the secret? I used the same little trick as in this heavenly vegan broccoli "cheddar" soup : potatoes!
And no, not boring boiled potatoes. I'm talking roasted potatoes! Roasting the potatoes brings out their flavors even more, especially with seasoning added. When blended up with a bit of dairy-free milk, It becomes super thick and perfect for mixing in with the vegetables.
Speaking of vegetables...
I tried to make this pot pie as jam-packed with vegetables and was super happy with the result. There's onions, garlic, potatoes, corn, carrots, peas, green beans, brussel sprouts, broccoli, mushrooms, all caramelized and juicy with the most gorgeous color.
Look at this color! They say eat the rainbow after all...😏
Finally, nutritional yeast is the magical ingredient that brings this whole dish together. It has a cheesy and slightly nutty flavor while being vegan, gluten-free, fat-free, sugar-free, low sodium, and low calorie. It is also a complete protein source and contains many vitamins and minerals. Nutritional yeast really is the flavor that makes everything shine.
I could keep rambling on and on all day about this recipe, but I think at this point you just want the recipe so here it is!😂
If you decide to make this pot pie be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see it!❤️
Healthy Vegan Pot Pie
- ½ cup blanched almond flour
- 1 cup white whole wheat flour
- ¾ cup all purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cane sugar
- 1 tablespoon flax meal
- 3 flax eggs 3 tablespoons flax meal+6 tablespoons cold water
- 1 tablespoon cold water
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ¼ cup avocado oil
- 3 tablespoons olive oil
- 1 medium white onion
- 3 cups sliced mushrooms
- 3 cups broccoli
- 1 ½ cups brussel sprouts cut into eighths
- 1 cup frozen peas corn, green beans, and carrots
- 4 cloves minced garlic
- 2 cups diced potatoes
- ¼ cup + 1 tablespoon non-dairy milk
- 2 tablespoons white whole wheat flour
- ¼ cup nutritional yeast
- 1 ½ cup low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon garlic herb seasoning
- Create the flax egg by combining the 3 tablespoons flax meal with 6 tablespoons cold water. Let sit for 5-10 minutes.
- Preheat oven to 400 degrees Fahrenheit and prepare a baking tray with aluminum foil.
- To make the crust: whisk together the almond flour, whole wheat flour, all purpose flour, flax meal (not egg), salt, baking powder, baking soda, and cane sugar. Make a well in the center and whisk in avocado and olive oil. Switch to a spatula and fold in flax eggs, cold water, and maple syrup. Once it gets hard to mix with a spatula, switch to using your hands. The dough should be able to crumble but stick together when you squeeze it. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Place the diced potatoes on the prepared baking tray. Drizzle on ½ tablespoon olive oil, a sprinkle of salt, pepper, and a teaspoon of garlic herb seasoning and incorporate into the potatoes. Bake for 20 minutes.
- Preheat oven to 350 degrees Fahrenheit and prepare an 8" baking dish.
- In a blender (I used immersion but any kind works), blend the milk with the roasted potatoes. It should be a bit chunky, not too smooth, but have no large chunks. Set aside.
- In a medium pot, heat up 2 tablespoons olive oil on high heat. Add in onions and brussel sprouts and cook for a minute before adding in the broccoli. Cook that for another minute and then add in mushrooms and the remaining ½ tablespoon olive oil. Cook for 2 minutes until the vegetables have shrunken in size. Stir in the frozen vegetables and cook until they have defrosted, then add the garlic. Stir in the italian seasoning, oregano, thyme, and the remaining salt, pepper, and garlic herb seasoning. Slowly incorporate the flour and nutritional yeast to the vegetables. Once its all combined, pour in the vegetable broth very slowly while constantly mixing. Slowly add in the potato mixture so that the filling becomes thick and creamy.
- Transfer the filling to the prepared baking dish. Take the dough out of the fridge and roll it out between parchment or wax paper so no flour is needed. It is normal for it to feel fairly moist. Flip the rolled out dough on to the top of the dish and trim the edges. Make a few slits for air pockets. Bake for 20 minutes.