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Vegan Veggie Pot Pie

Course Main Course
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Author Rebelle Kitchen


  • 1-2 packets Pepperidge Puff Pastry Sheets
  • 3 small potatoes cut in chunks
  • 2 medium carrots cut in chunks
  • 2 small sweet potatoes cut in chunks
  • 2 Tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1 tsp Italian herbs
  • 1/2 tsp coriander
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • 1 punnet mushrooms sliced
  • 1 pack Tofurkey Original Sausage - Italian chopped
  • 1 zucchini chopped
  • 1/4 cup sun-dried tomatoes
  • 1 can black beans drained
  • 1 can corn non GMO
  • 2 cups baby spinach
  • 10 sprigs fresh Italian parsley chopped

For the white sauce

  • 1/2 cup vegan butter I use Earth Balance
  • 3/4 cup flour
  • 1 clove garlic crushed
  • 1 tsp dijon mustard
  • 1 cup vegetable broth
  • 2 cups almond milk
  • salt and pepper to taste



  • Preheat the oven to 400℉ and set the pastry out to defrost.
  • Peel and cut up the potatoes, sweet potatoes and carrots into chunks. Steam them for 5 minutes and set them aside.
  • Sauté the onion in a large pan with the olive oil and spices for 3 minutes. Add the mushrooms and vegan sausage. Sauté till the sausage has browned.
  • Add the carrots, potatoes, zucchini, sun-dried tomatoes, black beans, corn, baby spinach and parsley. Simmer for 5-10 minutes. You may need two pans depending on how big yours is. Set aside.

White sauce

  • Melt the butter in a large pot. Add the flour slowly and stir continuously.
  • Add the garlic and mustard. Stir well.
  • While stirring, slowly add the broth and then the almond milk.
  • Salt and pepper to taste.


  • Add the white sauce to the pan of veggies and stir. Put them in two casserole dishes or pans of your choice. This batch can make three 8x8 or a 13x9 and an 8x8. Cover with foil.
  • Bake at 400℉ for 20 with the foil and about 10 minutes uncovered or until the crust is light brown.