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–+ servings
close up of pot pie filling
My Quiet Kitchen
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Sweet Potato and Kale Pot Pie (Vegan, WFPB/Oil-Free, GF)

Wholesome and comforting vegan pot pie made with sweet potato, kale, onion, mushrooms, and soy curls. Oil-free and suitable for whole-food plant-based diets. *Use the rice flour option in the Healthy Vegan Pie Crust recipe to make it gluten-free.
Equipment needed: rolling pin, large saute pan, 9.5-inch (1.5 Qt.) deep dish pie plate or similarly sized baking dish
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 5 servings
Calories 467kcal
Author Lori Rasmussen

Ingredients

  • 1 unbaked Healthy Vegan Pie Crust Or sub your favorite pie crust
  • 5 ounces Butler soy curls (about ⅔ package)
  • 2 cups oil-free vegetable broth
  • 1 large onion, chopped
  • 2 medium sweet potatoes, peeled and cut into ⅝ inch cubes
  • 8 ounces mushrooms such as cremini (baby bella) or white button, sliced
  • 1 large bunch kale, thick stems removed, chopped
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • black pepper, to taste
  • 1 ½ tsp dried thyme or 2 tsp chopped fresh thyme
  • ½ tsp ground sage
  • ¾ tsp smoked paprika
  • dash of cayenne, optional
  • ½ cup unflavored, unsweetened non-dairy milk
  • 2 Tbsp arrowroot or corn starch
US Customary - Metric

Instructions

  • Make the pie dough, but don't roll it out yet. Once you have a ball of dough, wrap/cover to preserve moisture. Set aside.
  • To rehydrate the soy curls, place them in a large shallow dish, and cover with 2 cups of broth. Set aside for 10 to 15 minutes while you begin the sauté.
  • Locate a large saute pan with a lid. Prehat the pan over medium heat. Cook the onion and sweet potatoes for about 5 minutes, stirring occasionally. Cover the pan, reduce heat to medium-low, and cook for about 5 minutes more or until the sweet potatoes are barely fork tender. *The vegetables shouldn't stick in a properly preheated pan; if they do, add a splash of water or broth.
  • Add the mushrooms, and cook 7 to 10 minutes, or until their moisture is released and evaporated. Next, add the kale, garlic and salt. Cover the pan and cook 3 to 4 minutes.
  • Add the pepper, thyme, sage, smoked paprika, and cayenne, if using. Stir to distribute. Use a slotted spoon to transfer the soy curls to the pan. Don't discard the broth.
  • Dissolve the arrowroot/corn starch in the broth; add this slurry and the soy milk to the pan. Bring to a simmer. Stirring, cook for 1 to 2 minutes or until the sauce begins to thicken. Taste and adjust seasonings as desired.
  • Preheat oven to 425 degrees F (218 C).
  • Spoon filling into pie plate. Roll out the pie crust on a piece of parchment paper (refer to pie crust recipe as needed). Flip pie crust onto pie plate. Trim and pinch/seal the edges as well as possible. Cut several slits in the top of the crust for ventilation.
  • Place a large baking sheet or piece of foil on the bottom rack of the oven (to catch drips in case the pie bubbles over). Bake pot pie for 30 to 35 minutes or until the crust is crispy and golden. NOTE: if using the white rice flour version of the pie crust, it will look fairly pale even when done.
  • Let stand 10 minutes before serving.

Notes

Pot pie is best eaten the day it's made. 
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 467kcal | Carbohydrates: 56g | Protein: 22g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 655mg | Fiber: 11g | Sugar: 10g | Vitamin A: 429IU | Vitamin C: 80mg | Calcium: 20mg | Iron: 30mg