Vegan Thanksgiving Pot Pie | Best Holiday Vegan Recipes
Vegan Thanksgiving Pot Pie is the kind of dish that fills the whole house with the scent of herbs, golden crust, and bubbling filling. The first time I made this recipe, I wanted something hearty enough to replace turkey but still festive and comforting. The blend of thyme, rosemary, lentils, and vegetables tucked into a flaky crust delivered exactly that. If you are searching for vegan Thanksgiving casserole recipes, a vegan entrée that stands out, or even alternatives to homemade vegan tofu turkey with stuffing, this pot pie will become your holiday favorite.
Vegan Thanksgiving Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until tender, about 8 minutes.
- Stir in garlic, thyme, and rosemary. Cook for one minute.
- Sprinkle flour over vegetables and stir to coat, creating a roux.
- Slowly whisk in vegetable broth and plant-based milk. Simmer until thick and creamy.
- Stir in lentils or chickpeas, peas, corn, and parsley. Season with salt and pepper to taste.
- Roll out one pie crust into a 9-inch pie dish. Fill with the creamy mixture.
- Place the second crust on top. Crimp edges and cut slits for steam to escape.
- Bake for 30–35 minutes, until golden brown and bubbly.
- Let the pot pie rest for 10 minutes before slicing.
Nutrition
Notes
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Why you will love this vegan Thanksgiving pot pie
Vegan Thanksgiving Pot Pie is creamy, hearty, and packed with vegetables. It is one of the best vegan Thanksgiving recipes because it offers comfort without heaviness. This recipe is perfect for anyone planning vegan holiday recipes or looking for a vegetarian Thanksgiving main course. The combination of lentils or chickpeas with vegetables makes the filling protein rich while the crust bakes up crisp and golden. If you are not making vegan tofu Thanksgiving recipes this year, this pie is the ideal centerpiece.
Ingredients with tips and substitutions
| Ingredient | Measurement | Substitution Ideas |
| Olive oil | 2 tbsp | Any neutral cooking oil |
| Onion | 1 large chopped | Shallots for sweeter flavor |
| Carrots | 2 diced | Sweet potatoes for variation |
| Celery | 2 stalks diced | Adds crunch and flavor |
| Garlic | 3 cloves minced | Garlic powder in a pinch |
| Dried thyme | 1 tsp | Fresh thyme if available |
| Dried rosemary | ½ tsp | Fresh rosemary works too |
| All purpose flour | ¼ cup | Gluten free flour blend |
| Vegetable broth | 2 cups | Low sodium broth |
| Plant based milk | 1 cup | Soy oat or almond milk |
| Lentils or chickpeas | 1 cup cooked | Cubes of tofu for vegan tofu Thanksgiving recipes |
| Frozen peas | 1 cup | Fresh peas if in season |
| Frozen corn | 1 cup | Fresh corn kernels work too |
| Fresh parsley | ½ cup chopped | Optional garnish |
| Vegan pie crusts | 2 crusts 14 oz pkg | Homemade crust for flakier texture |
| Salt and pepper | To taste | Adjust as desired |
Tip: If you want more richness, stir in a spoonful of cashew cream before filling the crust. This gives the flavor of classic vegan Thanksgiving casserole recipes.
How to make vegan Thanksgiving pot pie
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until tender, about 8 minutes.
- Stir in garlic, thyme, and rosemary. Cook for one minute.
- Sprinkle flour over vegetables. Stir well to make a roux.
- Slowly whisk in vegetable broth and plant based milk. Simmer until creamy.
- Stir in lentils or chickpeas along with peas, corn, and parsley. Season with salt and pepper.
- Roll out one crust into a 9 inch pie dish. Fill with the mixture.
- Place the second crust on top. Crimp edges and cut slits to vent steam.
- Bake for 30 to 35 minutes until golden brown and bubbling.
- Rest for 10 minutes before slicing.
How to serve vegan Thanksgiving pot pie
Vegan Thanksgiving Pot Pie looks stunning at the center of the holiday table. Pair it with roasted Brussels sprouts, mashed potatoes, and cranberry sauce. If you are serving it alongside vegan holiday recipes like casseroles or even homemade vegan tofu turkey with stuffing, it will complement them beautifully. For a festive touch, cut out decorative shapes from extra dough and place them on top of the pie before baking. A drizzle of vegan gravy makes it even more indulgent.
Secrets to the perfect vegan Thanksgiving pie
- Use fresh herbs for authentic holiday flavor.
- Always simmer the filling until thick before adding to the crust.
- Keep pie crust chilled before baking to achieve flakiness.
- Brush the top with vegan butter for a golden finish.
- Allow the pie to rest before slicing so the filling sets.
Common mistakes to avoid
- Not thickening the filling enough which leads to sogginess.
- Forgetting to season generously. Vegan Thanksgiving recipes shine with balanced flavor.
- Overfilling the pie which can cause bubbling over.
- Using warm dough instead of cold which prevents a flaky crust.
Storage and reheating instructions
| Storage | Method | Reheat |
| Refrigerator | Store in an airtight container up to 4 days | Reheat in oven at 350°F until hot |
| Freezer | Wrap tightly and freeze up to 3 months | Bake at 375°F for 40 to 45 minutes |
Pro tip: Always bake before freezing so the crust keeps its texture.
Conclusion
Vegan Thanksgiving Pot Pie is the perfect combination of flaky crust, creamy vegetables, and rich holiday herbs. It belongs on every menu filled with vegan Thanksgiving recipes and vegan holiday recipes. Whether you are exploring vegan Thanksgiving casserole recipes, replacing turkey with vegan tofu Thanksgiving ideas, or serving a vegetarian Thanksgiving crowd, this dish brings warmth and comfort. Save this vegan Thanksgiving pie for your holiday menu or share it with friends who love cozy plant based cooking.
