The Most Amazing Vegan Root Vegetable Pot Pies

You might think that this is a difficult recipe because you have to make the pie crust and the filling, and then put them together and bake them until they’re golden brown. You’d be wrong. If you have a food processor the crust takes all of ten minutes to whip up. Although you will have to let it chill for thirty minutes before you can roll it out. But that’s really not a big deal, because you can cook the vegetables while it’s chilling.

This is the kind of recipe that truly forces you to spend a little time getting to know your food. Washing, peeling, dicing, sautéing, rolling, and baking, there are many steps, but all of them are weirdly relaxing and very simple. And more importantly, the end result is so satisfying.


Pie crust:

  • 3 cups of white whole grain flour
  • 1 teaspoon of salt
  • 1 stick of chilled vegan butter cut into cubes
  • 1/3 of a cup of chilled vegetable shortening
  • 1 tablespoon of bone chard free sugar
  • 3/4 cup of ice water


  • 2 tablespoons of avocado oil
  • 1 large red onion – diced
  • 3 cups of diced purple potatoes
  • 2 large carrots – Peeled and sliced
  • 4 cups of vegetable broth
  • 1/3 cup of red wine
  • 1 large celery root – diced
  • 2 and 1/2 cups of diced butternut squash
  • 2 teaspoons of Italian seasoning
  • 1 teaspoon of salt
  • 1/4 cup of water plus 1 tablespoon of corn starch mixed together well
  • Pepper to taste
  • 1/4 cup of almond or soy milk


  1. Heat the oven to 375°
  2. Pie Crust
  3. Put the dry ingredients in a food processor and pulse a few times to blend. Add the butter and shortening and pulse until the mixture looks grainy. Slowly add the water while pulsing until it begins to form a ball. Carefully remove from the processor and roll into a ball on a lightly floured surface. Separate into four equal sized balls and flatten them into disks. Wrap in plastic wrap individually and refrigerate for thirty minutes.
  4. Heat the oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the broth, wine, seasoning, and salt and stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
  5. Mix the water and corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes. Add pepper to taste.
  6. Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
  7. Brush the almond or soy milk on top of the crust to help it brown.
  8. Put the ramekins on a baking sheet to avoid spillage and bake for 45 minutes or until the crust is a golden brown.
  9. Remove from oven and let them rest for 3 minutes.