Vegan Pot Pie Recipe

Name: Vegan Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes; 1 cup butternut squash, cubed; 1 cup green beans; 1 cup corn; 1 cup carrot, diced; 4 portabella mushrooms, diced; 1 leek; 3 tablespoons flour; 1 teaspoon cornstarch; 1 teaspoon sea salt; 2 teaspoons pepper; 2 tablespoons olive oil; 1 ½ cups vegetable broth; ½ cup soymilk

Servings: persons

2 sweet potatoes
1 cup butternut squash, cubed
1 cup green beans
1 cup corn
1 cup carrot, diced
4 portabella mushrooms, diced
1 leek
3 tablespoons flour
1 teaspoon cornstarch
1 teaspoon sea salt
2 teaspoons pepper
2 tablespoons olive oil
1 ½ cups vegetable broth
½ cup soymilk

1
Slice the sweet potatoes into thin round slices, and par-boil for four minutes.
2
Strain, toss with olive oil and a bit of black pepper and set aside.
3
Saute the mushrooms and leeks.
4
Add the rest of the vegetables, and simmer to bring out flavour.
5
Some people like to roast the butternut squash slightly.
6
In another pot, bring veggie broth and soymilk just to a boil.
7
Slowly stir in flour and cornstarch, reduce heat, and continue to whisk until the mixture is thick.
8
Add salt and pepper to taste.
9
Sometimes I also like to add nutritional yeast.
10
Mix sauce with veggies, and pour into pie dish.
11
Cover with sliced sweet potatoes, overlapping slightly in a decorative fashion.
12
Cover with tinfoil, bake for 40 minutes at 350 degrees.
13
Remove tinfoil, bake for 20 more minutes so potatoes will brown.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 sweet potatoes, 1 cup butternut squash, cubed, 1 cup green beans, 1 cup corn, and more.

Yes, Vegan Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions