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    Home > Vegan Breakfast Recipes

    Breakfast Instant Pot Pie with Vegan Sausage and Beans

    Posted: Dec 21, 2018 ยท Updated: Oct 1, 2021

    Jump to Recipe

    A vegan Breakfast Instant Pot Pie that comes together in minutes and can be made the day before so you can serve it to your family or friends the next morning with a minimum amount of work.ย 

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe #christmas HolyCowVegan.net

    I love recipes that come together easily and effortlessly, but give you so much flavor and deliciousness that they look like they took forever to make. This Breakfast Instant Pot Pie with Sausages and Beans is exactly what I am talking about.

    The filling is made of a delicious and healthy mix of veggies and beans and vegan sausage. And on top goes a golden, crispy, crackly puff pastry crust.

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe HolyCowVegan.net

    Better still, you can make most of the recipe the day before -- or even days before so long as you refrigerate it.

    Recipes like that work great for the holidays, when you want your day to have a healthy start in preparation for all that indulgence that comes later. But this Instant Pot Pie is not without a touch of indulgence itself. The golden, crackly, crispy puff pastry gives you more texture and flavor in each bite -- it'll make you feel a little naughty when you're actually being nice. ๐Ÿ˜‰

    If you have kids at home or visiting, you're in luck. Pot pies tend to be kid friendly, especially with that puff pastry crust. My 10-year-old Jay will not easily eat mushrooms, but my vegan mushroom pot pie is one of his favorite dishes. This one was a hit as well.

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe HolyCowVegan.net

    How to make a delicious and vegan Breakfast Instant Pot Pie:

    • Start with an Instant Pot, of course. Or you can do this on a stovetop, although that will take longer. But you'll end up with delicious results either way.
    • Use lots of veggies. I used celery, shallots, carrots and potatoes. Winter squashes and sweet potatoes will work too, although they'll add a touch of sweetness.
    • Use any vegan sausage you like, although a flavored sausage, like a vegan Italian sausage, works best for most flavor. You can also use something like TJ's meatless beef, which is unflavored.
    • If you don't want to use a vegan sausage at all, use a mix of fresh and dry mushooms to add great flavor and texture. Be sure to reconstitute your dry mushrooms and chop them before use.
    • Use a good vegetable stock, it makes all the difference to the flavor of your filling.
    • If you want this recipe to be nut-free, you can whisk a teaspoon of cornstarch in half a cup of nondairy milk and add instead of the cashew cream.
    • The filling is delicious by itself. Thin it out a little with more veggie stock and you can serve it as a stew with a crusty bread.

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe HolyCowVegan.net

    Here are the ingredients you need to make your vegan Breakfast Instant Pot Pie:

    • Navy beans. Or use cannellini beans.
    • Vegan Italian sausage, again use whichever brand you like.
    • Shallots or leeks or onions
    • Garlic
    • Celery
    • Carrots
    • Potatoes
    • Rosemary
    • Vegetable stock
    • Cashews
    • Salt and ground black pepper

    Although it's great for breakfast, you could really eat this Instant Pot Pie any time of day. It'll make a great, comforting dinner for those cold nights. Can't you just imagine yourself, snug in a blanket on your great, big couch, with Netflix for company and a bowl of this piping pot pie?

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe HolyCowVegan.net

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe HolyCowVegan.net

    Breakfast Instant Pot Pie with Sausage and Beans

    A vegan Breakfast Instant Pot Pie that comes together in minutes and can be made the day before so you can serve it to your family or friends the next morning with a minimum amount of work.
    5 from 2 votes
    Print Recipe Review Recipe
    Course: Breakfast/Brunch/Lunch/Dinner
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan breakfast pot pie
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Servings: 6 servings
    Calories: 542kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 1 teaspoon avocado oil (or any vegetable oil)
    • 2 shallots (or 1 leek, both green and white parts thinly sliced)
    • 2 stalks celery (cut in a small dice)
    • 1 medium carrot (cut in a small dice)
    • 2 cloves garlic (minced)
    • 4 potatoes (yellow or red, cut in a small dice)
    • 2 teaspoon dried rosemary
    • 1 cup dried navy beans
    • 14 oz vegan Italian sausage (or use a meatless "beef" but I prefer a flavored sausage for this)
    • 3 ยฝ cups vegetable stock
    • ยผ cup raw cashews
    • Salt and ground black pepper to taste
    • 1 sheet puff pastry
    Prevent your screen from going dark

    Instructions

    • Set the Instant Pot to the saute function, add the oil and when it heats up, add the shallots or leeks, celery, carrots and garlic with some salt and ground black pepper. Saute, stirring frequently, a couple of minutes until the onions begin to soften. 
    • Add the rosemary and potatoes with the vegan sausage, making sure you crumble the sausage into little bits or run it once through the food processor before adding. Mix well, and add the beans and 3 cups of vegetable stock.
    • Cover the Instant Pot and set it to the "chili" function, which is 30 minutes of pressure cooking time. At the end of cooking, you can either wait for the pressure to release, or release it manually after 10 minutes.
    • Place the cashews in a blender with the remaining ยฝ cup of vegetable stock. Blitz into a smooth cream.
    • Put the IP back at the saute function, add the cashew cream, and let it warm through. Check at this time if you need more ground black pepper. 
    • The filling should be pretty thick, but if you want to thin it out, add more stock.
    • Make the puff pastry topping by first preheating your oven to 375 degrees. Unroll the puff pastry sheet and cut it into pretty shapes using a cookie cutter. You can make one large disc that will sit on top of your ramekin, or smaller shapes, like the hearts I made.
    • Place the puff pastry shapes on a baking sheet and bake in the preheated oven 15 minutes or until golden and puffy. 
    • Ladle the pot pie filling into ramekins, top with the puff pastry, and serve piping hot.

    Nutrition

    Calories: 542kcal | Carbohydrates: 68g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1007mg | Potassium: 1285mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2055IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram

    ***

    Make these savory vegan breakfast recipes next:

    • Vegan Potato Sauerkraut Pancakes
    • Spiced Potatoes and Eggs, an Indian Style Frittata
    • Vegan Sausage Breakfast Lasagna
    • Vegan Sausage and Grits Quiche
    • Vegan Cheesy Croissant Casserole
    • One Pot Vegan Tater Tot Casserole

     

    Vegan Breakfast Instant Pot Pie with vegan sausage and beans, a bowl of thick, creamy goodness topped with a crispy, crackly, golden puff pastry crust. #vegan #comfortfood #pie #dinnerrecipe #instantpot #love #breakfast #lunch #dinner #recipe HolyCowVegan.net

     

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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Comments

    1. Andrea

      November 12, 2019 at 6:43 am

      5 stars
      OMFG! This turned out AMAZING! One of my new favorite recipes. I used Field Roast vegan Italian sausage. The flavors were phenomenal. I can't wait to make again. I liked the puff pastry, but thinking to try it next time with a side of biscuits.

      Reply
    2. Elisa

      December 29, 2018 at 11:16 am

      Hello, can you advise on how much garlic to use?
      This was not specified.
      Thank you

      Reply
      • Vaishali

        December 29, 2018 at 11:55 am

        Hi Elisa, it's two cloves of garlic--added! ๐Ÿ™‚

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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