Here's a healthy and delicious vegan Bean and Potato Pot Pie that will put a smile on your diners' faces. The filling is a warm, savory melange of creamy white beans, chunky potatoes, carrots, celery and leeks. Covering all this goodness is an all-whole-wheat puff pastry crust (you can use a regular puff pastry or pie crust as well). The filling can be gluten-free and the pot pie is both nut-free and soy-free. This is an especially comforting dinner as the weather begins to bite, but it also makes a stunning holiday entree.
There's a whole lotta comfort in this golden, bubbling pot pie: rosemary-kissed white beans swim in a gooey, creamy bath with potatoes, carrots, celery and leeks. And topping it all is a divinely flaky whole wheat puff pastry crust that crackles and melts in your mouth.
But if "healthy" is the first word that pops into your mind, you wouldn't be wrong either. There's plenty of healthy in this recipe to put your heart at ease about serving it for a weeknight dinner.
I put this pot pie together with the whole wheat puff pastry crust I last shared with you. The crispy, crackly, crunchy crust nicely complements the savory, robustly-flavored filling. But if you prefer to just buy a readymade pie or pastry crust that's perfectly fine too.
Contents
Why you'll love this vegan bean and potato pot pie
- It's savory and delicious. The creamy bean and veggie filling is herby and you'll want to keep eating it. The golden crust is, well, a wonderful bonus.
- It's comforting. Pot pies are comfort food and this one is both hearty and filling.
- It's easy to make. The stew that makes up the filling is super easy to cook up and takes just minutes. The puff pastry--I assume you already made that or bought it. 🙂
- It's so healthy. There's nothing in this pot pie that isn't absolutely great for you.
Ingredients
- Extra virgin olive oil
- Garlic. I like lots of garlic in this recipe--six to eight cloves. Use more or less depending on your preference.
- Vegetables: Leeks (or you can use a large onion or three shallots), carrots, celery and potatoes.
- Herbs: Rosemary. Can use sage or marjoram or thyme instead, or a mix.
- Gluten-free all purpose flour or regular all purpose flour. This is for the roux, to thicken the stew.
- White wine. Just a tiny bit, for flavor, and the alcohol will cook out. You can leave it out if you don't want to use it.
- Vegetable stock. You can use water but a good vegetable stock will really enhance the flavor.
- Additional flavorings: Liquid aminos (soy sauce or tamari are fine substitutes) and vegan worcestershire sauce (optional)
- Salt and ground black pepper.
How to make vegan bean and potato pot pie
- Heat the garlic with the olive oil in a large saucepan. This will help the garlic flavor infuse through the oil.
- Once the garlic becomes aromatic and colors lightly add the celery, leeks and carrots. Season with salt and ground black pepper and saute until soft.
- Add the potatoes to the saucepan and mix. Add white wine, if using, and cook until the moisture has evaporated.
- Stir in the rosemary.
- Add flour to the saucepan and stir it in until the veggies have absorbed it.
- Add three cups of vegetable stock or water and bring to a boil. Cover and let the veggies cook until the potatoes are tender.
- Stir in the beans along with the liquid aminos (or soy sauce or tamari) and vegan worcestershire sauce.
- Bring to a boil and let the beans and veggies simmer for five minutes to let the flavors merge together and for the stew to thicken. Turn off the heat and let the stew cool.
- Pour the bean and potato stew into a two to two-and-a-half-quart baking dish.
- Roll out a sheet of puff pastry into a rectangle or oval just large enough to fit over the baking dish. Cut three slits in the middle and place over the stew. Tuck the ends underneath. You can crimp the edges with a fork if you wish.
- Bake in a preheated 425 degree oven for 45 minutes to an hour or until the top is golden-brown and the stew is bubbling. For a more golden-brown top, mix half a teaspoon each of nondairy milk, maple syrup and olive oil and brush over the pot pie before baking. You can repeat this about 10 minutes before baking is done.
Storage and freezing
The pot pie will keep nicely in the refrigerator for 3-4 days. Reheat in the oven before serving.
For longer storage, cover the pot pie tightly with foil and freeze. If you plan to bake the pot pie earlier and eat it at a later date, I would advise freezing the filling and the unbaked puff pastry crust separately and then putting it together and baking it the day you plan to serve.
Related recipes
Vegan Bean and Potato Pot Pie
A healthy and delicious vegan Bean and Potato Pot Pie. The filling is a warm, savory melange of creamy white beans, chunky potatoes, carrots, celery and leeks. Covering all this goodness is an all-whole-wheat puff pastry crust (you can use a regular puff pastry or pie crust as well). The filling can be gluten-free and the pot pie is both nut-free and soy-free.
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Servings: 8 servings
Calories: 299kcal
Equipment
- Large saucepan
- 2 to 2½ quart baking dish
Ingredients
- 1 tablespoon extra virgin olive oil
- 6-8 cloves garlic (thinly sliced or minced)
- 1 leek (trimmed, gree and white parts thinly sliced. Can sub with a large onion or thre shallots, also thinly sliced)
- 2 medium carrots (finely diced)
- 2 stalks celery (finely diced)
- 3 medium potatoes (about ½ pound, diced. These can be chunkier than the carrots and celery)
- ¼ cup white wine (optional)
- 1 tablespoon rosemary (minced)
- ¼ cup flour (all purpose or gluten-free all purpose flour)
- 3 cups vegetable stock (or water)
- 3 cups white beans (cooked or canned)
- 2 tablespoon liquid aminos
- 1 teaspoon vegan worcestershire sauce (optional)
- Salt and ground black pepper to taste
- 1 sheet whole wheat puff pastry (you can use storebought or white-flour puff pastry or pie crust)
For brushing on crust
- ½ teaspoon extra virgin olive oil
- ½ teaspoon nondairy milk
- ½ teaspoon maple syrup
Instructions
- Heat the garlic with the olive oil in a large saucepan. This will help the garlic flavor infuse through the oil.
- Once the garlic becomes aromatic and colors lightly add the celery, leeks and carrots. Season with salt and ground black pepper and saute until soft.
- Add the potatoes to the saucepan and mix. Add white wine, if using, and cook until the moisture has evaporated. Stir in the rosemary.
- Add flour to the saucepan and stir it in until the veggies have absorbed it.
- Add three cups of vegetable stock or water and bring to a boil. Cover and let the veggies cook until the potatoes are tender.
- Stir in the beans along with the liquid aminos (or soy sauce or tamari) and vegan worcestershire sauce.
- Bring to a boil and let the beans and veggies simmer for five minutes to let the flavors merge together and for the stew to thicken. Turn off the heat and let the stew cool.
Assemble the pot pie
- Preheat the oven to 425 degrees Fahrenheit.
- Pour the bean and potato stew into a two to two-and-a-half-quart baking dish. Roll out a sheet of puff pastry into a rectangle or oval just large enough to fit over the baking dish. Cut three slits in the middle and place over the stew. Tuck the ends underneath. You can crimp the edges with a fork if you wish.
- Bake for 45 minutes to an hour or until the top is golden-brown and the stew is bubbling. For a more golden-brown top, mix half a teaspoon each of nondairy milk, maple syrup and olive oil and brush over the pot pie before baking. You can repeat this about 10 minutes before you get the pot pie out of the oven.
Recipe notes
- Both a pie crust or a puff pastry crust work for this recipe. You can use a storebought crust.
- Use any white bean in this recipe. Two 15-oz cans will yield approx 3 cups.
- You can use onions or shallots instead of leeks. Sweet potatoes would work as a nice replacement for the potatoes.
- The pot pie will keep nicely in the refrigerator for 3-4 days. Reheat in the oven before serving.
- For longer storage, cover the pot pie tightly with foil and freeze. If you plan to bake the pot pie earlier and eat it at a later date, I would advise freezing the filling and the unbaked puff pastry crust separately and then putting it together and baking it the day you plan to serve.
Nutrition
Calories: 299kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Potassium: 824mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3246IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 3mg
Tried this recipe?Please leave a comment and recipe rating below!
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Donna
This was a great dinner and has fed us for several nights! We added some shelled peas, sage and thyme to boost the flavor. Added a tiny bit more to all ingredients to fill a 13x9 pan. Used homemade crust recipe (for 2 crust pie) and rolled it thick so when it was all on top, it made for a nice flakey crust (like puff pastry). Make this recipe, you won’t regret it!
Oh, also added some small cubes of turmeric dusted tofu I had baked in the oven a few days before. Not needed but added some more chewiness and extra protein. This was easier than some of my other pot pie recipes so will definitely make this again!
Vaishali
Love, love, love this. Such great tips. Thanks for sharing and so happy you enjoyed the recipe, Donna.