Cooking Nook Logo
Forks with food on them

Spring Vegetable Vegan Pot Pie

Vegan Pot Pie

What a delight this vegan pot pie recipe is.

It uses the first vegetables of the spring, like asparagus and green peas, mixed with mushrooms, potatoes, baby spinach and edamame. All baked under a tasty pastry.

If you are looking for something different in vegan dinner recipes, look no further. When we think of vegan we often think of quinoa bowls or stir fry vegetables or stews, but how about a pot pie for a change? This recipe will make you adjust your thinking about what vegan meals should be.

Of course, you don’t have to be vegan to make this recipe. Most of us are wanting to eat a little less meat these days and incorporate more vegetables into our diets. I certainly do. And this recipe is one I am keeping for sure.

This vegetable pot pie makes a wonderful meat free dinner. Serve it with a huge salad and you easily have a healthy, delicious, nutritious meat free meal.

The pastry is made with vegan ingredients: vegan shortening and margarine. Plus a bit of cornmeal and fresh thyme for wonderful flavor. If you don’t need the pot pie to be vegan, you can use regular shortening plus butter or margarine.

You can certainly make this vegan pot pie with other vegetables. The creator of this recipe, Deb Roussou, suggests using whatever vegetables you want that are in season. Just make sure if you are using harder fall vegetables, like carrots or turnips, that they are fully cooked in the pot pie. Harder vegetables may need to be pre cooked a bit more before adding them to the pot pie filling mixture. You will get a good idea of how much to cook them by reading Deb’s instructions for the vegetables she used.

This pot pie recipe comes from a wonderful vegan cookbook by Deb Roussou. Deb knows the ins and outs of vegan cooking and guides you through it all, so that even if you are new to veganism, you can easily glide into your new lifestyle.

What else is in the Vegan Pot Pie cookbook?

Some of the other delicious vegan recipes that Deb includes in this cookbook are:

leaf Black Bean, White Corn and Nectarine Salad
leaf Mango Habanero Chutney
leaf Dried Apricot and Walnut Sprouted Wheat Bread
leaf Sautéed Slivered Brussels Sprouts over Wild Rice Cakes
leaf French Herbed Strata
leaf Roasted Corn Chowder
leaf Spelt Stuffed Eggplant
leaf Korean BBQ
leaf Spice Mixes
leaf Lemongrass Soba Noodles
leaf Greek Rice Casserole
leaf Rustic Open-Faced Peach Pie
leaf Cranberry Walnut Cake with Caramel Sauce

350 best vegan recipes cookbookHave a look at Deb’s wonderful vegan cookbook 350 Best Vegan Recipes .

I hope you enjoy this wonderful spring vegetable vegan pot pie. Let me know in the comments how it worked out for you.

Vegan Pot Pie

Vegan Vegetable Pot Pie Recipe

Delectable potatoes, asparagus and edamame are baked in a herbed sauce topped with a flaky golden crust. Perfect for a Sunday supper.
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course, Main or Side
Cuisine American
Servings 4


  • food processor
  • 4 14-oz baking dishes or ramekins (425 mL)
  • Baking sheet lined with parchment paper


For the Crust:

  • 1 1/4 cups flour, all-purpose
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 3 sprigs thyme, fresh, leaves stripped
  • 1/4 cup vegan shortening, chilled
  • 1/4 cup cup vegan hard margarine, chilled, cut into 60 mL pieces (see Tips below)
  • 3 tablespoons cold water, or 4

For the Filling:

  • 2 cups yellow potatoes, or red potatoes, cubed
  • 1/2 teaspoon salt
  • 2 tablespoons vegan hard margarine
  • 1 onion, small, chopped
  • 1 shallot, small, diced
  • 8 ounces mushrooms, sliced
  • 2 cups edamame, shelled, thawed if frozen
  • 1/2 cup green peas
  • 1/2 cup asparagus tips
  • 2 cups baby spinach, packed, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup vegetable broth
  • 2 tablespoons Italian flat-leaf parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons canola oil
  • 12 sprigs thyme, fresh, optional


For the Crust:

  • In a food processor, combine flour, cornmeal and salt and pulse until combined. Add thyme leaves and pulse 2 times. Dot shortening and margarine around the work bowl and pulse 10 times. Scrape down sides and pulse until mixture is combined, about 5 times more.
  • Sprinkle in 3 tablespoons (45 mL) of water and pulse 10 times until the dough holds together when gently squeezed. If too dry, add water, 1 tablespoon (15 mL) at a time, and pulse until the dough holds together. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate until chilled, for at least 30 minutes or for up to 24 hours.

For the Filling:

  • In a large saucepan, cover potatoes with cold water, add salt and bring to a boil over high heat. Reduce heat and boil gently until tender when pierced with a fork, about 5 minutes. Drain, reserving cooking water. Set aside.
  • Place a large skillet with a lid or a Dutch oven over medium heat and let the pan get hot. Add margarine and tip pan to coat. Add onion and shallot and cook, stirring occasionally, until translucent, 5 to 6 minutes.
  • Add mushrooms, edamame and 1/2 cup (125 mL) of reserved potato cooking water. Cover, reduce heat to medium and cook for 5 minutes.
  • Add peas, asparagus tips and spinach and cook, covered, for 5 minutes. Stir in flour, while gently scraping the bottom of the pan. Gradually add vegetable broth, while constantly stirring. Simmer, stirring, until thickened, 3 to 5 minutes. Remove from heat and stir in potatoes, parsley, salt and pepper. Taste and adjust seasoning.
  • Divide among baking dishes. Arrange on the prepared baking sheet and set aside.
  • Preheat oven to 425°F (220°C).
  • Sprinkle the work surface with a little flour. Cut dough into four equal pieces. Working with one piece at a time, roll into a rough circle, approximately 1 inch (2.5 cm) larger than a baking dish. Arrange the dough circle over the ramekin, allowing the edges to hang attractively over the sides, pressing lightly to seal over the edge. Cut three venting slashes in the crust and brush with 1/2 teaspoon (2 mL) of oil. Repeat with remaining dough and pot pies.
  • Bake pot pies in a preheated oven until edges are golden, 15 to 18 minutes. Place a few stems of thyme upright through the vent slash of each pot pie, if using, and serve warm.


Not all vegan margarines are created equal so try a few to find your favorite. I prefer Earth Balance hard stick margarine for baking and whipped organic for spreading. Cover and refrigerate any leftovers and use within 2 days.
Substitute spring onions and leeks for onion and shallot or Swiss chard and snow peas for the spinach and asparagus. Use any combination of fresh vegetables in season.
Tried this recipe?Let us know how it was!

Look here for another vegan dinner idea, fabulous tacos.

Browse all of our vegan recipes here.

Subscribe to the site (it’s Free!) and never miss a great recipe or tip.

If you like this recipe, please take a moment to share it on your favorite social media. You can add your comments below. Thanks a lot. I really do appreciate it.

Permissions and credits
Courtesy of 350 Best Vegan Recipes by Deb Roussou © 2012 Reprinted with permission. Available where books are sold.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.