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vegan butternut squash pot pie

Vegan Butternut Squash Pot Pie

Simple, easy, and delicious 1-hour vegan pot pie. A rich and creamy filling with butternut squash, parsnips, mushrooms and thyme.

Course Main Course
Keyword butternut squash pot pie, vegan
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 5 servings
Author Taavi Moore

Ingredients

Filling

  • 1 tbsp neutral-flavored oil
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 1 cup mushrooms, finely chopped
  • 1 medium parsnip, finely chopped
  • 1 cup diced and peeled, butternut squash
  • 1 tbsp fresh thyme
  • 1 cup frozen peas
  • 1 tbsp white wine vinegar
  • 1 tbsp tamari or any low-sodium soy sauce
  • 2 tbsp nutritional yeast
  • 1 ½ cups vegetable broth
  • 3 tbsp all-purpose flour
  • Salt + pepper

Biscuit Topping

  • 1 cup all-purpose flour
  • ¼ cup softened coconut oil
  • ½ tsp salt
  • 1 tbsp olive oil
  • 3 tbsp non-dairy milk

Instructions

  1. In a heavy-bottomed pot, heat 1 tbsp oil. Add onion, garlic, ginger, mushrooms, and a pinch of salt. Cook for 6-7 min. until onions are fragrant and translucent and mushrooms are slightly reduced. Add parsnips and butternut squash. Cook for an additional 12 min. until butternut squash is fork tender.

  2. Add fresh thyme, peas, vinegar, tamari, nutritional yeast, and flour. Stir to fully coat vegetables. Stir in vegetable broth. Bring to a low boil, then reduce to simmer over medium heat. Cook for 15 min. until thickened. Season with salt and pepper to taste. Cover and set aside.

  3. Preheat oven to 375 degrees. In a large bowl, add flour and salt. Cut in coconut oil into the flour with your hands or fork until they resemble pea sized pieces. Add oil and slowly mix in flour until a soft dough forms.

  4. Break a part dough into large chunks. Slightly flatten dough in your hand to ¼" thick. Scatter biscuit pieces on the filling mixture that is in the pot. Brush on a bit of non-dairy milk over the dough. Bake for 35 min. until golden brown.