Saturday, 17 January 2009

Creamy Vegetable Pot Pie

Vegan Creamy Vegetable Pot Pie

It's really not my intention to make vegans fat with all these creamy, fatty dishes I've been doing lately! It's just that creamy leek sauce turned out so well and I keep thinking of things to use it in....and the doughnuts, well, I blame the weather, I should get out more....Anyway, I used to make this now and again as is featured on my old blog . It's always been a favourite and I've been waiting until I had a good creamy, cheesy type sauce to replace with, and have now found it. (See Edit below!)

The veg can be adapted to whatever you like, these are just my favorites, I actually didn't have any potatoes once when I made this one so just upped the quantities of the other veg to compensate, it's very versatile, as long as you keep the weight quantities about the same it will work.

2012 Edit - I am updating this recipe and the photos as I now make this with my Creamy Garlic Sauce, a variation on Chloe Coscarelli's Macaroni and Cheeze Sauce recipe. It's perfect now, love it!

Creamy Vegetable Pot Pie - serves 4

100g broccoli florets
100g carrots, diced
100g new potatoes, peeled and diced
100g petite pois
100g sweetcorn
100g flageolet or cannellini beans, drained - optional

30g vegan butter
20g plain flour
1 small onion, diced fine
1 1/2 cups unsweetened soy milk
1/4 cup nutritional yeast flakes, ground to a fine powder in a mortar and pestle.
1 tsp EACH salt, garlic powder, parsley, lemon juice and light agave syrup - I've also used Sweet Freedom syrup instead of the agave and it was perfect.

212g ready rolled puff pastry (1 sheet of Jus-Rol)

Preheat the oven to 200C

Boil the carrots and potato together until just fork tender in salted water. Scoop out with a slotted spoon and keep aside. Add the peas, corn and broccoli and boil until the brocolli is just fork tender, be careful not to overcook it. Drain and add to the carrots and potatoes.

In a pryrex jug measure out the milk then add the yeast, salt, garlic powder and parsley and whisk until smooth.

Melt the butter in a large saucepan and add the onion, fry until soft. Add the flour and fry gently 1 minute. Add a small amount of the milk mixture and beat well with a wooden spoon, keep adding the milk a bit at a time until it is all incorporated. Bring to the boil and simmer until thickened. Remove from the heat and stir in the lemon juice and agave syrup. Add all the veg and the beans to this and fold gently with a rubber spatula until everything is nicely coated.

Tip it all into a buttered casserole dish and top with the ready rolled puff pastry. Pop it into the preheated oven and bake for about 20 - 25 minutes or until puffed up and golden brown.

Vegan Creamy Vegetable Pot Pie

Nutritional Information: based on 1 serving out of 4

Calories: 442
Protein: 13g
Fat: 21.1g
Sat Fat: 8.6g
Carbs: 44.3g
Sugar: 6.3g
Fibre: 7.1g
Sodium: 422mg


  1. I will definitely be trying this in winter!

  2. I found your blog this summer and have read nearly every entry! I made this tonight for my husband and it was absolutely incredible, so glad to have found your blog!

    1. Hi Natalie! Thanks so much for the comment, glad you liked it!!


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