Vegan Vegetable Pot Pie


  • 1 recipe for vegan pie crust, sugar omitted
  • 1/4 cup vegan butter
  • 1 tablespoon palm oil
  • 1 cup leeks, chopped
  • 1 teaspoon garlic, minced
  • 2 cups asparagus, chopped into 1/2-inch pieces
  • 1 cup carrots, small dice
  • 1 cup frozen peas
  • 1/3 cup flour
  • 1 teaspoon sage, finely chopped
  • 1 tablespoon habanero sauce
  • 1 3/4 cups vegetable broth
  • 1/2 cup unsweetened soy milk
  • 1 1/2 cups seitan (or your favorite faux meat), cut into small chunks


Ready In: 1 hour 30 min  |  Servings: 4-6

  1. Preheat oven to 400°F. Make pie crust as directed, and freeze bottom shell in pie plate.
  2. In a medium saucepan over medium high heat, melt vegan butter and palm oil. Add leeks, garlic, habenero peppers and herbs. Sauté until tender.
  3. Add flour and brown to a light roux. Add broth, soy milk, asparagus, carrots, peas and seitan. Cook for 3-5 more minutes on low flame.
  4. Add mixture to frozen pie shell, top with pie shell.
  5. Bake for 35 minutes, remove from oven and allow to set for several minutes before serving.


  1. Use a broth with minimal “taste” to it. Some vegan broths can overpower a dish with a very specific flavor.
  2. Brown the seitan or your desired protein in a pan separate with a little oil to enhance flavor.

Nutrition Facts:

380 Calories | 16g Total Fat | 4.5 Saturated Fat |  0mg Cholesterol | 520mg Sodium | 360mg Potassium | 53g Carbohydrate |  7g Dietary Fiber | 5g Sugars | 9g Protein

Recipe Source: Yummly/Food Republic