Vegan Vegetable Pot Pie

It can be hard to find a vegan pot pie given that the traditional classic American version comes with meat and more meat. But fear not, I'm tackling the classic savory pastry dish head on. I took a traditional meat pie, substituted seitan (one my favourite proteins) and added some fresh asparagus, leeks and a little habenero pepper for some kick. Try it, you will not miss the meat flavour.

Serves: 4 to 6


  • Find a recipe for a vegan pie crust and follow the instructions. Here is the link to the pie-crust recipe I used. Alternatively, you either use mashed potato, sweet potato or mashed parsnips as a topping (top the mashed vegetable with some breadcrumbs before baking to get the crunch).
  • 1/4 cup vegan butter
  • 1 tablespoon palm oil
  • 1 cup leeks, chopped
  • 1 teaspoon garlic, minced
  • 2 cups asparagus, chopped into 1/2-inch pieces
  • 1 cup carrots, small dice
  • 1 cup frozen peas
  • 1/3 cup flour
  • 1 teaspoon sage, finely chopped
  • 1 tablespoon habanero sauce
  • 1 3/4 cups vegetable broth
  • 1/2 cup unsweetened soy milk
  • 1 1/2 cups seitan (or your favorite faux meat), cut into small chunks


  1. Preheat oven to 400°F. Make pie crust as directed, and freeze bottom shell in pie plate.
  2. In a medium saucepan over medium high heat, melt vegan butter and palm oil. Add leeks, garlic, habenero peppers and herbs. Sauté until tender.
  3. Add flour and brown to a light roux. Add broth, soy milk, asparagus, carrots, peas and seitan. Cook for 3-5 more minutes on low flame.
  4. Add mixture to frozen pie shell, top with pie shell.
  5. Bake for 35 minutes, remove from oven and allow to set for several minutes before serving.
  6. Enjoy!