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A vegetable pot pie with a piece taken out of the center.

VEGAN ROOT VEGETABLE POT PIES

A hearty, healthy, rustic vegan pot pie filled with a selection of root vegetables and surrounded by a flaky pie crust.

Course Entree, Main Course
Cuisine American, Vegan
Keyword pot pie, vegan, vegetable pot pie
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 Pot Pies
Calories 521 kcal
Author Linda Meyer

Ingredients

  • Pie crust recipe link below
  • Filling
  • 2 tbsp olive oil
  • 1 large red onion – diced
  • 3 cups of diced purple potatoes Feel free to use white or sweet potatoes
  • 2 large carrots – Peeled and sliced
  • 1 large celery root – diced
  • 2 and 1/2 cups of diced butternut squash
  • 4 cups of vegetable broth
  • 1/3 cup of red wine
  • 1 tbsp of Italian seasoning
  • 1/4 cup of water plus 2 tbsp of corn starch mixed together well
  • Salt and pepper to taste
  • 1/4 cup vegan butter melted

Instructions

  1. Heat the oven to 375°F (218°C)

  2. Heat the 2 tbsp of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, 1/3 cup red wine, 1 tbsp Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.

  3. Mix the 1/4 cup of water and 2 tbsp of corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes.

  4. Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
  5. Put the ramekins on a baking sheet to avoid spillage and bake for 40 minutes.

  6. Evenly brush the melted vegan button on top of the crust and bake for approximately 10 more minutes, or until the crust is golden brown.

  7. Remove from oven and let them rest for 3 minutes.

Recipe Notes

NUTRITIONAL DISCLAIMER

You can freeze the unbaked pot pie in a freezer safe container for up to 3 months. Bake as directed in the instructions. 

Freeze the baked pot pie in a freezer safe container for up to 3 months and reheat in a 350F (176C) oven until heated through. 

 

Nutrition Facts
VEGAN ROOT VEGETABLE POT PIES
Amount Per Serving (250 g)
Calories 521 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Sodium 1239mg54%
Potassium 2514mg72%
Carbohydrates 91g30%
Fiber 15g63%
Sugar 17g19%
Protein 10g20%
Vitamin A 46019IU920%
Vitamin C 121mg147%
Calcium 302mg30%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.