Description
Vegan Thanksgiving Pot Pie is a delightful dish that captures the essence of the holiday season. With its flaky, golden crust enveloping a rich filling of seasonal vegetables and creamy coconut milk, this pot pie delivers both comfort and flavor. Perfect for gatherings, it’s a dish that invites everyone to the table, making it an essential centerpiece for your Thanksgiving feast.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 8 oz mushrooms, sliced
- 1 cup green peas (fresh or frozen)
- 1 cup low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp dried thyme
- 1 sheet puff pastry (thawed)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, add olive oil and sauté onion, carrots, and celery until tender (about 5 minutes).
- Stir in mushrooms and peas; cook until mushrooms are wilted.
- Add vegetable broth and coconut milk along with thyme; simmer for about 10 minutes until thickened.
- Transfer the filling to an oven-safe dish and cover with puff pastry. Crimp edges to seal.
- Bake for approximately 25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg