Healthy Vegan Pot Pie (Gluten-Free)

A slice of vegan gluten-free pot pie on a plate.

Healthy Vegan Pot Pie (Gluten-Free)

Prep Time 25

Cook Time 50

Total Time 1 15

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

This wholesome and comforting vegan pot pie is made with sweet potato, kale, onion, mushrooms, and soy curls for cozy fall vibes. Switch up the potatoes and veggies for a more classic pot pie flavor.

Ingredients
US Customary | Metric

1 unbaked Vegan Gluten-free Pie Crust (tap for recipe) - see Note 1
4 ounces Butler soy curls, dry
2 ¼ cups vegetable broth, divided
1 large onion, chopped
2 medium sweet potatoes, peeled and cut into ⅝-inch cubes - about 1 ½ pounds; or gold/russet potatoes
8 ounces mushrooms, sliced
1 tablespoon oil, optional - sub broth for oil-free
4 cloves garlic, minced
1 ½ teaspoons dried thyme - or 2 teaspoon chopped fresh thyme
½ teaspoon ground sage
1 bunch kale, thick stems removed, chopped
1 rounded teaspoon fine sea salt
black pepper
½ teaspoon smoked paprika
1 tablespoon nutritional yeast, optional
1 tablespoon tamari (for GF) or soy sauce
⅔ cup plain non-dairy milk, such as almond or soy - see Note 2
2 tablespoons arrowroot or corn starch

Instructions

Prepare the pie dough, but don't roll it out yet. Wrap the ball of dough with plastic and set aside.
Place dry soy curls in a large bowl, and cover with 2 cups of broth. Set aside to soak.
Locate a large saute pan with a lid. Preheat over medium heat. Dry saute the onion, mushrooms, and sweet potatoes for 5 minutes, stirring occasionally. Add ¼ cup broth and cover the pan. Reduce heat to medium-low, and cook for another 5 minutes or until you can barely pierce the potatoes with a fork.
Slide the veggies to one side of the pan. Add the oil to the other side. Once hot add the garlic, thyme, and sage to the oil. (For oil-free, use a splash of broth.) Stirring, cook for about 30 seconds, then mix with the veggies. Add the kale, salt and pepper. Cover and cook until the kale is dark green and wilted.
Pick up handfuls of soy curls and squeeze excess broth back into the bowl. Don't discard the broth. Add the soy curls to the pan, and season with smoked paprika, nutritional yeast, and tamari.
Add the starch and milk to the broth and whisk to combine. Pour into the pan, and bring to a simmer. Cook just until the sauce looks creamy, 1 to 2 minutes. Taste for seasoning and remove from heat.
Preheat the oven to 410 degrees F (210°C).
Spoon the filling into the pie plate and lightly pack it down. Roll out the pie dough on a piece of parchment paper (refer to pie crust recipe). Flip it onto the pie plate, and trim any excess. Press down to seal/crimp the edges. Use a sharp knife to cut several slits in the top of the crust for ventilation.
Place a baking sheet or piece of foil on the bottom rack (to catch drips in case the pie bubbles over). Place the pot pie on the center rack and bake for 30 to 35 minutes or until the crust is crisp and golden. NOTE: if using rice flour in the crust (as opposed to whole wheat, for example), the crust will still look pale even when done. It doesn't brown like traditional pastry.
Let the pot pie rest for 10 minutes and serve.

Notes

Note 1: for the crust, use the brown rice option in this recipe for a GF, whole-food option. If you don't need it to be gluten-free, spelt or whole-wheat work well. Note that the color of the pie crust is determined by the flour you choose - in the photos above, the more pale-colored crust was made with brown rice flour. The darker crust used spelt.
For a nut-free option that is also WFPB, I recommend this sunflower seed crust.

Note 2: even some "unflavored" plant milks sometimes taste lightly sweet because manufacturers add flavors; it's a good idea to taste it first to make sure it's 100% plain. I like unsweetened soy or almond milk for this recipe.

Store leftover pot pie in an airtight container in the refrigerator for up to 4 days. May be frozen for up to 1 month. Thaw in the refrigerator and reheat thoroughly.

Nutrition