Tag Archive for vegan pot pie

Vegan Pot Pie with Herbed Mushroom Gravy

Here in Vancouver, we’re really lucky to have some amazing local vegan chefs, including Dreena Burton, Aaron Ash and Mérida Anderson, all of whom have recently published cookbooks. I have all three, and will be making recipes from each one in the near future, but today’s focus is Dreena Burton’s Let Them Eat Vegan. Dreena did a cooking demo at The Wellness Show in February, and everyone that tasted her Nutty Veggie Burgers raved about them as being the best veggie burgers they’d ever had.

One thing I like about Let Them Eat Vegan, is that, as a mom, she focuses a lot on foods that kids will (hopefully) like. I’m not certain if Michael would eat this particular recipe, as he’s not a huge fan of potatoes, but pot pie as a concept is not something he is unfamiliar with, nor opposed to, so if you have kids, I’d encourage you to try to sell it to them, and see what happens.

Vegan Pot Pie with Herbed Mushroom Gravy

I adapted this recipe from Dreena’s Winter Veg Chickpea Potpie. It’s basically her recipe, except I added the mushroom gravy, which I feel adds another layer of meatiness, earthiness, and just overall yumminess. Getting the texture of the gravy just right was something I struggled with. I added additional thickener, but it never really got quite thick enough. But it was really, really delicious. This would make a great family Sunday-dinner type main course.

Vegan Pot Pie with Herbed Mushroom Gravy

(adapted from Dreena Burton’s Let Them Eat Vegan!)


For the filling:

  • 2 tbsp olive oil
  • 1/2 medium-sized onion, finely chopped
  • 1/2 leek, washed well, sliced
  • 2 celery stalks, sliced
  • 2 carrots, sliced in rounds
  • 10 small new potatoes (I used a variety of yellow, red and purple), quartered
  • 1/2 fennel bulb, sliced into bite-sized pieces
  • 2 cloves of garlic, minced
  • 1/2 c fresh green beans, sliced into 1″ pieces
  • 1 can of chickpeas, drained and rinsed
  • 1/2-1 tsp each dried herbs: thyme, rosemary, and sage
  • salt and pepper to taste

For the gravy:

  • 2 tbsps vegan butter
  • 2 tbsps olive oil
  • 1-1/2 c mushrooms (crimini, shitake, portobello or a combination), halved and then sliced
  • 1/4 c flour
  • 2 tbsps chopped fresh rosemary
  • 2 tbsps white wine
  • 2 cups vegetarian stock
  • 1-2 tbsps tamari sauce

For the pastry: one recipe Pie Crust (I used a mix of 50% white and 50% whole wheat flour)


  • In a large pot or dutch oven, heat the oil over medium heat. Add the onions, leeks, carrots and celery, season, and cook for about five minutes, until soft. Add the garlic and stir.
  • Add in the rest of the vegetables, season, add the herbs, and stir well. Partially cover, and allow to cook on low for about 10-15 minutes, until the vegetables are mostly soft. Add the beans and chickpeas and stir well.
  • While this is cooking you can make the gravy. In a smaller pot, over medium heat, heat the vegan butter and the olive oil together until they are melted. Add the mushrooms, and allow them to cook down for 5-10 minutes. Add in the flour and stir well, until the flour is all absorbed into the fats and the mushroom juice. Deglaze with the wine, then add the stock, the tamari and the rosemary. Continue stirring until the gravy gets thick.
  • Add the gravy to the vegetables in the big pot, remove from heat, and allow to cool while you prepare the pastry.
  • Place the filling in a deep-dish pie pan or a casserole dish, and top with the pastry. Cut a couple of slits in the pie crust. You may want to brush the crust with some melted vegan butter. Bake 350 degrees for about 30 minutes, or until the crust is golden and the insides are bubbly.