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vegan Thanksgiving pot pie

A Delicious Vegan Thanksgiving Pot Pie
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This Vegan Thanksgiving Pot Pie is the perfect way to enjoy all your favorite holiday flavors in a comforting, single-serving pie. Packed with roasted vegetables, savory herbs, and a flaky vegan crust, it’s a delicious and satisfying plant-based Thanksgiving treat.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup chopped mushrooms
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable broth
  • 1 cup cooked lentils
  • 1 cup cooked cranberries
  • 1 cup cubed butternut squash, roasted
  • 1 cup green beans, steamed
  • 1 sheet vegan puff pastry, thawed
  • Vegan egg wash (aquafaba or plant-based milk)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add mushrooms, thyme, sage, salt, and pepper and cook for another 3-5 minutes, until mushrooms are tender.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Stir in lentils, cranberries, butternut squash, and green beans.
  6. Divide filling evenly into individual oven-safe bowls or ramekins.
  7. Cut out circles of vegan puff pastry slightly larger than the bowls. Place the pastry over the filling, crimping the edges to seal.
  8. Brush the pastry with vegan egg wash.
  9. Cut a few slits in the top of the pastry to allow steam to escape.
  10. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let cool slightly before serving.

Notes

Serve with a side salad for a complete and satisfying meal. For an extra touch of flavor, add a tablespoon of nutritional yeast to the filling.

Find it online: https://cubaqueen.com/vegan-thanksgiving-pot-pie/