Vegan Pot Pie
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.
Add to Collection
Print Recipe
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
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.
- 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.
- Roll our pie crust on a clean surface. Using the ramekins, punch out 4 circles to use as covers for your pot pie.
- 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.
- Bake in a preheated 425 degree oven for 30 minutes or until golden brown.
- 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.
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.
What great modifications! Thanks for sharing your substitutions. We are so glad you enjoyed this recipe.
I made this for Thanksgiving in dinner in place of turkey. My husband loved it.
Wonderful! Thanks for taking the time to let us know.