Converting a pot pie recipe to a meatless, vegetarian, vegan or gluten free pie is easier then you think. Traditional pot pies are made with vegetables and animal products, not this one. Vegetarian and vegan pot pies are stuffed with mouthwatering vegetables along with plant based proteins. This pot pie is lower in fat, healthier, and full of the hearty flavors of the comfort food you’ve grown-up on, just better!
The pie crust for this recipe is frozen and gluten free. If schedules and preferences allow you can make a homemade crust. Frozen crusts are great timesavers and pretty tasty. Read the pie crust ingredients! The crust you choose will reflect your dietary needs, allergies, and desired ingredients.
The base ingredient of hearty pot pies are the vegetables. They can be fresh, frozen, or both. Certain vegetables take longer to cook, like carrots and potatoes. Cubed fresh vegetables will stay firmer and may take longer to cook. A bag of frozen vegetables is an easy and quick alternative to fresh. Keep in mind frozen veggies contain more liquid which will impact the consistency of the sauce.
Sauce, gravy, is the essential component for blending flavors. There are many variables to consider when making the sauce for a pot pie. When fresh vegetables are used they can suck up sauce during the cooking process resulting in a drier pie. A watery outcome may occur using primarily frozen vegetables. Honestly, making the perfect sauce can be a daunting task but well worth the effort. It may take some experimentation to get it right. Wet or dry it will still have incredible flavor.
There are many options available when creating a meatless pot pie. Quorn is a chicken substitute found in the frozen food section, unfortunately, it contains egg whites. Quorn products contain Mycoprotein a meat-free protein made from fungi that are similar to a truffle or morels, mushrooms. It contains NO trans fat or cholesterol and taste similar to cooked chicken.
Meat-free substitutes are great alternatives when replacing animal products in recipes. Meat-free replacements maintain the appearance, taste and ease of the dish. Other protein alternatives are quinoa, beans, other legumes like lentils, non-gmo tofu, tempeh and edamame. Using plant based whole foods can be a bit more challenging but worthwhile and doable.
Pot pies are versatile and can suit any palate. They are not always perfect. Whether the pies fall apart, are too wet, too dry, just right, it’s all good. The kitchen is not the place for perfection, it is the heart of your home. A place for trying new things, making new traditions, embracing mistakes all while enjoying family and friends. That’s perfection!
Hearty pot pies are filled with vegetables and protein. This vegan gluten-free pot pie is no different. This simple 1 pot recipe is mouth watering good.
- 2 Gluten free pie crust
- 1 tablespoon vegan butter
- 1 sweet onion chopped
- 1 tablespoon minced garlic
- 1 cup carrots diced
- 1 cup red potatoes diced (optional)
- 1 cup cooked chicken alternative (optional)
- 1 cup peas
- 1 1/2 cups baby spinach sliced
- 1 tablespoon vegan butter
- 2-3 tablespoon gluten free flour
- 1-2 cups vegan chicken broth
- 1 cup non-dairy milk
- 1 teaspoon thyme
- 1 teaspoon sage
- salt and pepper to taste
- Cooked red potatoes sliced
Follow directions on pie crust before filling.
Preheat oven to 400 degrees.
In a large skillet melt butter and in onion and garlic until onion is translucent.
Add carrots, potatoes (optional), chicken alternative, and peas, cook on medium heat for 10 minutes. Turn off heat add in spinach, mix well, and set aside.
In sauce pan melt butter over medium heat. Once melted whisk in flour until it is incorporated into the butter.
Whisk broth into butter flour mixture until smooth.
While whisking broth slowly add in milk and bring to a boil.
Cook until thickened approximately 5 minutes. The sauce should not be too thick, add broth if needed.
Pour veggies and sauce into a large bowl, mix well. Carefully pour veggies into pie shells, distribute equally. Pour veggies and sauce into the large bowl, mix well. Carefully pour veggies into pie shells, distribute equally. Add topping to each pie.
Cover edges of pies with foil strips. Bake pies on baking sheet for 40 minutes until browned.
Remove from oven cool for 5 minutes. Serve and ENJOY!
Sliced cooked red potatoes
Sliced sweet potatoes.
Piped mashed potatoes
There are many options available when replacing animal products. Look for fresh options in the produce department or the numerous alternatives in the frozen food section.