Easy Vegan Pot Pie
4 pot pies + 3 extra bowls of soup
I’m back with another vegan pot pie recipe because I know how much you have loved the previous ones. This pot pie recipe is easy and better than ever. I used ingredients like white beans, wild rice, and red wine to really bring out an earthy, smooth, wintery flavour of a traditional pot pie, and I must say this was bang on! My British boyfriend, Andrew, ate four yesterday. FOUR!!! He is a pie snob so this is me winning.
This vegan pot pie recipe is perfect for this time of year and I know I’ve said that with every pot pie I’ve made but this one has a really intense sense of comfort and wholesomeness. It seriously tastes like real beef pie. The textures are obviously a bit off because it’s beef-less but the wild rice brings so much character to the dish, not to mention nuttiness, texture, and a great source of fibre.
This recipe also is a bonus because it is two-in-one. Yep, you’ve heard me correctly! You get the soup and the pot pie. The soup itself is hearty, filling, and nourishing. It’s packed with protein, so having the pot pie is really just an incredible bonus.
What you’ll love about this vegan pot pie
- It’s easy
- It’s incredibly warming and comforting
- You’ll get a boost of protein and fibre
- It’s loaded with hearty veggies
- It’s two-in-one with the soup and the pot pie
The health benefits
This recipe is loaded with health benefits because of the superstar ingredients, but let’s take a moment to chat a bit about the white beans in this recipe. White beans are high in protein, low on the glycemic index, and high in vitamin content with a ton of fibre. These also pack:
- Vitamin B1
What I love about these beans is they are so versatile. This magical bean can be thrown into so many recipes and because of their texture and colour, they can be a great substitute for potatoes.
How to make these pot pies perfectly
Some added tips to make this vegan pot pie recipe perfectly:
- Patiently cook down you veggies to build that flavour baby 😉
- Precook your wild rice
- Use canned white beans
- Use a good quality red wine, it should always be something you yourself would drink. You can also use pomegranate or cranberry juice instead (I love Patience Fruit & Co.)
- Make sure before adding your soup mixture to the pot pie that it is loose enough to get creamy and thick after cooking – follow my methods and steps well that are below
- Brush your puffed pastry with vegan butter before cooking
Other savoury vegan pot pies to try out
Here are some other savoury pies I’ve made that you can add to your list to make this winter. Vegan pot pies are so damn comforting, right?
- The Best Vegan Shepherd’s Pie
- Cream of Mushroom Pot Pies
- Greek Moussaka
- Vegan Spinach Pie
- Potato & Onion Pot Pies
What’s your fav pie to whip up in the wintertime? Share below in the comments!
Winter Vegan Pot Pie
- 1 tbsp. olive oil
- 1 large sweet white onion finely chopped
- 2 medium-sized carrots cubed
- 3 medium-sized celery stalks cubed
- 4 large cloves of garlic minced
- 1 tsp sea salt
- 2 tbsp. fresh thyme
- 1 tsp black pepper
- 3/4 cup dry red wine
- 1 tbsp. vegan butter
- 2 tbsp. all-purpose flour
- 1 tbsp. vegetable stock paste
- 1 1/2 cup cooked wild rice
- 1 400 ml can white beans strained and rinsed
- 8 cups boiling water
- Into a deep casserole dish heat your olive oil on low-medium heat for 30 seconds before adding your onions and cooking down for 7-8 minutes or until perfectly golden. Be sure to stir occasionally to promote even cooking and to avoid burning.
- To the pot, add your carrots and celery, turn the heat to low and place the lid on your casserole dish. Cook for 10 minutes or until vegetables are cooked. Stir often to avoid burning.
- Remove the lid from the casserole dish and add your garlic, salt + pepper and fresh thyme. Stir everything till well incorporated.
- Increase heat to high and add your red wine to the pot, stir till everything is coated in red wine then cook till reduced on medium heat. This should take a few minutes.
- To the pot, add the vegan butter and cook till melted on the same medium heat. Now add your flour and stir till everything is coated with flour. To the pot add your vegetable stock paste and stir. Now add your wild rice and beans. Cook for 2-3 minutes before adding your water to the pot. Increase heat to high, the mixture should always instantly come to a boil. Once boiling, simmer for around 15 minutes. Check the consistency of the soup. You want it heart but still a bit brothy so it reduces in the oven with the puffed pastry. If it's still too brothy keep simmering.
- At this stage, you can eat the soup as is with a dusting of salt, drizzle of olive oil and pinch of fresh thyme.
- Or you can proceed to preheat your oven to 400F and fill 4 little pots with your soup mixture. Gently cover your pots with puffed pastry and lightly score a few holes to release steam. Cook for 20 minutes on a sheet pan. You can broil for a few minutes at the end to achieve that gorgeous golden colour.
- Enjoy with your favourite mashed potatoes and roasted vegetables.