Veggie Pot Pie


Preheat oven to 425°F. Lightly oil four large or six medium- sized ovenproof ramekins or small bowls, or one 8 by 8-inch baking dish, and place on a rimmed baking sheet.

Heat oil in a saucepan over medium-high heat. Add onion and pepper and cook, stirring frequently, for 5 minutes, or until soft. Add garlic and herb blend and cook, stirring frequently, for 3 minutes.

Combine milk and cornstarch in a small bowl. Whisk vigorously to mix into a smooth paste. Set aside.

Add broth to the saucepan and bring to a boil. Stir in cornstarch paste, reduce heat, and simmer, stirring constantly, for about 10 minutes, or until liquid is thickened.

Add vegetables and simmer for about 10 minutes, or until tender when pierced with the tip of a knife.

Meanwhile, roll pastry to 1 ⁄ 4 inch thick and cut out four or six rounds slightly smaller than the size of the ramekins , or shape into an 8 by 8-inch square.

Ladle vegetables and liquid into ramekins or baking dish and top with pastry. Bake for 15 minutes, or until pastry is browned and liquid is bubbly.


Let pot pie(s) stand for 5 minutes to cool slightly before serving.


As an alternative to pastry topping, cut circles, triangles, or squares from soft tortillas, naan bread, or baked pizza dough, brush with extra-virgin olive oil oil, and use them to top
the pies.

The recipe calls for 2 cups chopped mixed vegetables. Use carrots, parsnips, potatoes, peas, corn, Brussels sprouts, or beets. Or use frozen mixed vegetables to save prep time. Add frozen vegetables in step 5 and simmer for about 5 or 6 minutes, until tender when pierced with the tip of a knife.

Makes 4 To 6 Servings


  • 2 tablespoons extra-virgin avocado oil

  • 1 medium onion, chopped

  • 1 ⁄ 2 red bell pepper, chopped

  • 1 clove garlic, chopped

  • 1 tablespoon Mediterranean Herb Blend (page 147), or store-bought

  • 1 ⁄ 4 cup unflavored, unsweetened nondairy milk

  • 3 tablespoons cornstarch

  • 2 cups Vegetable Broth (page 125), or store-bought

  • 2 cups chopped fresh mixed vegetables (see options)

  • 1 batch Vegan Pie Pastry, Try it! recipe (page 195), or 1 package store-bought regular or gluten-free pie pastry, thawed (see options)

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.