Description
Indulge in the ultimate vegan comfort food with this delicious and easy-to-make Vegan Thanksgiving Pot Pie. Packed with tender vegetables and a flaky, golden-brown crust, it’s the perfect plant-based centerpiece for your holiday feast.
Ingredients
– 1 pre-made vegan pie crust
– 2 tablespoons olive oil
– 1 onion, diced
– 3 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups cubed butternut squash
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– 1/4 cup all-purpose flour
– 2 cups vegetable broth
– 1 cup unsweetened almond milk
– Salt and pepper to taste
Instructions
– Preheat your oven to 375°F (190°C).
– In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and butternut squash. Sauté for 8-10 minutes, until the vegetables are tender.
– Stir in the minced garlic, dried thyme, and dried sage. Cook for an additional 2 minutes, until fragrant.
– Sprinkle the all-purpose flour over the vegetable mixture and stir to coat. Gradually pour in the vegetable broth and almond milk, whisking constantly to prevent lumps.
– Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce has thickened.
– Season with salt and pepper to taste.
– Unroll the pre-made vegan pie crust and press it into a 9-inch pie dish. Spoon the vegetable filling into the pie crust.
– Top the filling with the remaining pie crust, crimp the edges, and cut a few slits in the top to allow steam to escape.
– Bake the Vegan Thanksgiving Pot Pie for 35-40 minutes, until the crust is golden-brown.
– Let the pot pie cool for 10-15 minutes before slicing and serving.
Notes
For a flakier crust, you can brush the top with a bit of plant-based milk before baking. You can also customize the filling with your favorite vegetables, such as potatoes, peas, or green beans.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American