Vegetable (Vegan) Pot Pie

Kidney-Friendly, Vegan Pot Pie Recipe

Vegan Pot Pie

Anthony Valentine, Kidney-Friendly Chef
5 from 2 votes
A fan favorite comfort food that can seem challenging to achieve in a plant-based, kidney friendly diet. This kidney-friendly, vegan pot pie recipe is easy to make and checks all the boxes for people who have CKD or follow a vegan diet.
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Low Cal, Low Phosphorus, Low Sodium, Medium Potassium
Total Time: 1 hour 15 minutes
Servings: 4 servings
Serving Size:1 Ramekin

Nutrition

Calories:176 kcal
Carbs:22 g
Sodium:172 mg
Potassium:382 mg
Phosphorus:59 mg
Protein:3 g
Fiber:2 g

Equipment

  • 1 Shallow and wide pot
  • 1 Rubber spatula or whisk
  • 1 Oven
  • 1 Cutting Board
  • 1 Chef or chopping knife
  • 1 Pastry Brush

Ingredients 

  • 1 Vegan pie crust
  • 3 cups Frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 Onion, small, chopped
  • 1 Russet potato, small diced
  • 3 Garlic cloves, minced
  • 2 cups Vegetable stock/broth
  • 1 cup Almond milk, unsweetened You can use Oat Milk
  • 2 tbsp Olive oil
  • ½ Teaspoon salt, or to taste
  • 1 tsp Fresh rosemary
  • 1 tsp Fresh thyme

Slurry

  • 3 tbsp cornstarch
  • 6 tbsp water

Instructions

  • Add oil to pot and bring to heat. Cook onions on medium for 2-3 minutes. Add garlic and cook for an additional 2 minutes.
  • Add in mixed vegetables, diced potatoes, vegetable broth, and almond milk. Bring to a boil, reduce to a simmer and cook for 10 minutes.
    Adding Broth, Milk, and Herbs to Pot Pie Filling
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Add slurry to pot and whisk to incorporate.
  • Simmer until thickened, pot pie sauce consistency is reached.
    Demonstrating Pot Pie sauce Consistency
  • Roll our pie crust on a clean surface. Using the ramekins, punch out 4 circles to use as covers for your pot pie.
    Cutting Out Pot Pie Covers
  • Brush oil onto the pie crust covers to help achieve a golden brown color and crunchy texture during cooking.
  • Fill ramekins with the filling and cover with pie crust. Since this is a kind-friendly recipe, we won’t have a traditional thick crust you’re used to seeing on pot-pies. Instead, we will push the pie crust covers inside the lip of the ramekins.
    Putting covers on vegan pot pie
  • Bake in a preheated 425 degree oven for 30 minutes or until golden brown.
    Putting pot Pie's in oven
  • Enjoy!

Video

Full Nutrition

Nutrition Facts
Vegan Pot Pie
Amount Per Serving (1 Ramekin)
Calories 176 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 172mg7%
Potassium 382mg11%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 26IU1%
Vitamin B1 0.1mg7%
Vitamin B2 0.03mg2%
Vitamin B3 1mg5%
Vitamin B5 0.2mg2%
Vitamin B6 0.2mg10%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 5µg5%
Calcium 129mg13%
Copper 0.1mg5%
Folate 13µg3%
Iron 1mg6%
Manganese 0.2mg10%
Magnesium 16mg4%
Phosphorus 59mg6%
Selenium 1µg1%
Zinc 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (115)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

4 thoughts on “Vegetable (Vegan) Pot Pie”

  1. 5 stars
    I made this for Thanksgiving, and it was a winner. I made only a few changes. Instead of using the ramekins, I put it all into one pie pan. I also added about 3.5 ounces of squared pieces of tofu.

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