Vegan Thanksgiving Pot Pie is the ultimate comfort food for the holiday season. This delightful dish combines tender vegetables, hearty plant-based protein, and a flaky, golden crust, making it a perfect centerpiece for your Thanksgiving table. Each bite is a warm embrace, packed with flavors that evoke the coziness of family gatherings and the spirit of gratitude. It’s not just a meal; it’s a celebration of plant-based goodness that everyone will cherish.

Why You’ll Love This Vegan Thanksgiving Pot Pie

You will adore this Vegan Thanksgiving Pot Pie for numerous reasons. Not only is it a fantastic option for those seeking plant-based Thanksgiving pie, but it also serves as a delicious meatless Thanksgiving pot pie that even non-vegans can enjoy. This holiday vegan pot pie recipe is filled with nutritious ingredients, making it a healthy vegan pot pie choice. Plus, it’s easy to make and can be customized to your liking. With comforting flavors and a satisfying texture, this dish is sure to become one of the best plant-based pot pies for the holidays!

Ingredients for Vegan Thanksgiving Pot Pie

Gather these items:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold vegan butter, cubed
1/4 cup ice water
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup diced mushrooms
1 cup frozen peas
1 cup cooked lentils or plant-based meat crumbles
2 cups vegetable broth
2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste

How to Make Vegan Thanksgiving Pot Pie Step-by-Step

Step 1: In a food processor, combine the flour and salt. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just comes together. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat your oven to 375°F (190°C).
Step 3: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic, carrots, celery, and mushrooms, and continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Step 4: In a small bowl, whisk together the vegetable broth and cornstarch until the cornstarch is dissolved. Pour the broth mixture into the skillet with the vegetables, then stir in the peas and lentils or plant-based meat, thyme, and sage. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened.
Step 5: On a lightly floured surface, roll out one of the dough discs into a circle slightly larger than your pie dish. Gently transfer the dough to the pie dish, pressing it into the sides and bottom. Pour the vegetable filling into the crust.
Step 6: Roll out the remaining dough disc and place it over the filling. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
Step 7: Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10-15 minutes before slicing and serving.

Pro Tips for the Best Vegan Thanksgiving Pot Pie

Keep these in mind:

For a gluten-free option, use a gluten-free flour blend.
Experiment with different vegetables based on your preferences.
This pot pie can be made ahead and reheated before serving.
Consider adding a splash of soy sauce for extra flavor.
Make sure to let the pie cool before serving to enhance the texture.

Best Ways to Serve Vegan Thanksgiving Pot Pie

This delicious Vegan Thanksgiving Pot Pie pairs beautifully with a side of mashed potatoes or a fresh salad. You can also serve it with cranberry sauce for a festive touch. For those looking to create a complete vegan holiday dinner, consider offering a variety of vegan sides, such as roasted Brussels sprouts or sweet potato casserole.

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How to Store and Reheat Vegan Thanksgiving Pot Pie

This pot pie can be stored in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 375°F (190°C) for about 20 minutes or until warmed through. This makes it a great option for meal prep during the busy holiday season.

Frequently Asked Questions About Vegan Thanksgiving Pot Pie

What is a vegan Thanksgiving pot pie?

A vegan Thanksgiving pot pie is a plant-based dish that replaces traditional meat with vegetables and plant-based protein sources. It’s a great option for meatless Thanksgiving pot pie lovers.

Can I make vegan Thanksgiving pot pie ahead of time?

Yes! You can prepare the filling and crust in advance, then assemble and bake before serving. This makes it easy to enjoy during the busy holiday season.

How do I avoid common mistakes with vegan Thanksgiving pot pie?

To avoid a soggy crust, ensure your filling is not too watery. Allow it to cool slightly before adding it to the pie crust.

Variations of Vegan Thanksgiving Pot Pie You Can Try

Feel free to get creative! You can add sweet potatoes for a twist on the traditional filling or incorporate spinach for added nutrients. Another option is to use different herbs and spices to elevate the flavors and create a unique vegan savory pie for Thanksgiving.

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Delicious Vegan Thanksgiving Pot Pie Recipe for Everyone

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Author: Margaret
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Indulge in the cozy flavors of the holidays with this delectable Vegan Thanksgiving Pot Pie. Packed with tender vegetables, plant-based protein, and a flaky, golden crust, this dish is a true plant-based masterpiece that the whole family will love.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold vegan butter, cubed
1/4 cup ice water
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup diced mushrooms
1 cup frozen peas
1 cup cooked lentils or plant-based meat crumbles
2 cups vegetable broth
2 tablespoons cornstarch
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste

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Instructions

In a food processor, combine the flour and salt. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just comes together. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic, carrots, celery, and mushrooms, and continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
In a small bowl, whisk together the vegetable broth and cornstarch until the cornstarch is dissolved. Pour the broth mixture into the skillet with the vegetables, then stir in the peas, lentils or plant-based meat, thyme, and sage. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened.
On a lightly floured surface, roll out one of the dough discs into a circle slightly larger than your pie dish. Gently transfer the dough to the pie dish, pressing it into the sides and bottom. Pour the vegetable filling into the crust.
Roll out the remaining dough disc and place it over the filling. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10-15 minutes before slicing and serving.