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The Best Creamy Vegan Vegetable Pie

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This creamy vegan vegetable pie is hearty and filling and perfect for a cold winters evening to warm up with. It’s full of chunky colourful vegetables that provide your body with the extra nourishment it needs during winter to fight off colds! White beans add some healthy plant protein and a delicious creamy sauce marries it all together.

creamy vegan vegetable pie
creamy vegan vegetable pie

Ingredients

For this creamy vegan vegetable pie you’ll need potatoes, carrots, onion, celery, garlic, leeks, frozen peas and sweetcorn, pre-made puff pastry (or make your own!), cashews, vegetable stock and olive oil. Plus a few simple herbs including rosemary, sage and marjoram and some soy milk for brushing on top of the pie.

Carrot, Onion and Celery Aka Mirepoix – the basis of any great savoury dish these 3 veggies provide some amazing flavour and texture to this creamy vegan vegetable pie. Chop these up in evenly sized pieces to around 0.5cm cubes.
Olive oilOlive oil is used to fry the mirepoix, and I like it because it adds more flavour. We are cooking this at a low heat too so the flavour shouldn’t get cooked off.
Herbs and garlicI chose to use rosemary, sage and marjoram in this creamy vegan vegetable pie because they remind me of Christmas when used in this combination. Sage is a classic christmassy herb, and rosemary and marjoram are great year-round. These dried herbs are quite potent so not much is needed, I recommend sticking to the measured amounts described in the recipe. Garlic, on the other hand, you are free to measure to your own preference!
LeeksLeeks add even more oniony savoury flavour and as a bonus they’re also seasonal right now so you should be able to find them very easily! I like to remove the outermost layer then chop in half length-ways before slicing.
Potatoes Choose a waxy variety to ensure they don’t just turn to mush in the pie. I really like Charlotte potatoes, but Jersey Royal, Anya or any other waxy variety works. Chop them into 2cm cubes after peeling.
Frozen peas and sweetcornFrozen peas and sweetcorn importantly add some sweetness and colour to this pie, you can use frozen or canned, or fresh if you have it on hand. I usually have a bag of each in the freezer which makes it easy to add them in to savoury dishes like this.
Vegetable stockI usually just use Oxo low sodium vegetable stock cubes, but you can use any vegetable stock you like. Vegan Boullion is really nice too. Just make the stock up to the package directions. For oxo, it’s 1 cube per 180 mL water.
CashewsCashews are used to thicken the pie filling, and they also make this creamy vegan vegetable pie, creamy. Blend them up with some veggie stock in a high-speed blender. If you don’t have a high-speed blender you can soak the cashews in hot water for 30 minutes to an hour first to help them blend.
Pre-made puff pastryYou can easily find vegan puff pastry in the fresh section of any supermarket. The Jus-rol brand is vegan as are most supermarkets-own versions. Of course you can make your own if you prefer, I really like this recipe for an easy “rough” puff pastry by FromtheComfortofmyBowl. It also has a video to go along with it!
Pre-cooked white beansI used a tin of cannelini beans, but feel free to use whatever beans you have. Chickpeas also work well.
ingredients: puff pastry, cannelini beans, potato, leek, celery, carrot, onion, garlic, corn, peas, cashews, sage, marjoram, stock cubes

Substitutions

You can substitute or add in any vegetables you like or have on hand for this recipe. Just add faster cooking vegetables to the pan towards the end of cooking so they don’t become mushy.

You can subtitute the cashews for cream, but if you do this you will also need to add a tablespoon of flour to the pan after cooking the garlic and leeks to ensure the sauce thickens up. Simply add a tablespoon of flour and stir well so that it’s evenly distributed. Fry for a few more minutes in the olive oil before continuing to the next step. Add the dried stock directly to the pie filling rather than making up a stock with water.

You can also use whatever protein you like, I also like to make this pie with vegan chicken pieces – the “what the cluck” brand are my favourite. Chickpeas, lentils and butterbeans are also all good substitutions.

The filling itself can actually be used as a stew or a soup. For a soup just add an extra tin of beans and 1 litre of vegetable stock.

You can finish the pie by brushing with soy milk but if you want a really good substitute for egg-wash, check out this article by ThankYouBerryMuch. “Just egg” mixed with soy milk provided the best colour and is what I used for my photos.

How to Make the Creamy Vegan Vegetable Pie

This recipe for a creamy vegan vegetable pie serves 4 people. The filling can be made in advance and frozen or save in the fridge for up to 3 days in an air-tight container.

Step 1

Pre-heat the oven to 180 C / 350 F. Grease a 9 x 6 inch baking tin and then prepare the pie case by lining with one sheet of puff pastry.

Step 2

Heat some olive oil in a large heavy bottomed pan and add the diced carrot, onion and celery. Cook for 5-10 minutes until the onions are translucent and the carrots have started to soften.

mirepoix before cooking
mirepoix after cooking

Step 3

Add in the garlic, rosemary, sage, marjoram, leeks and onion and cook for a further 5 minutes until the garlic and herbs have started to release their aroma.

add the leeks, garlic and herbs
leeks garlic and herbs cooked in

Step 4

While waiting for the garlic and leeks to cook, make the cashew cream. Blend the cashews with the vegetable stock until it’s nice and smooth.

Step 5

Add in the potatoes, cashew cream and cannelini beans, and cook on a low heat for 10 minutes until the potato has just started to become tender. By this point the cashew cream should have thickened up. Then add the peas and sweetcorn.

Step 6

Pour the pie filling into the pie casing you prepared earlier. Take the other half of the pre-made puff pastry and lay it over the top, pinching together around the edges. Use a knife or fork to pierce the top of the pie to allow the steam to escape while cooking.

Step 7

Brush the top of the pie with some soy milk (or the soy milk and “just egg” mixture) and then put the pie in the oven and cook for 35 minutes until the pastry has puffed up and turned golden brown.

Serve the creamy vegan vegetable pie immediately.

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Creamy Vegan Vegetable Pie

Creamy vegetable pie with potato, cannelini beans and delicious puff pastry
Course dinner, pie
Cuisine british, english
Keyword beans
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 551kcal

Ingredients

  • 2 package Puff Pastry (640 g total)
  • 1 tbsp Olive Oil
  • 2 med Carrots
  • 1 med Onion
  • 2 med stalks Celery, or 4 small
  • 3 med Potatoes
  • 1 large Leek
  • 3 large cloves Garlic
  • 1/2 cup (85 g) raw cashews
  • 2 1/2 cup (625 mL) Water
  • 2 cubes Vegetable stock
  • 1/2 tsp Dried Sage
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Dried Rosemary, or 1 1/2 tsp fresh
  • 1/4 tsp Salt
  • 1 can (240 g) Cannelini Beans
  • splash Soy milk for brushing pastry.

Instructions

  • Pre heat the oven to 180 degrees C / 350 degrees F
  • Prepare a 9 x 6 inch baking tin with one of the sheets of pre-made puff pastry.
  • Heat the olive oil in a heavy bottomed pan and add the diced carrot, onion and celery. Cook until the onion is translucent.
  • Add in the leek, garlic, rosemary, sage and marjoram and cook for another 5 minutes.
  • While the leeks cook, blend the cashews, vegetable stock cubes and about 1 cup of the water until smooth.
  • Add the cashew cream mixture, diced potatoes and drained cannelini beans to the pan. Add the remaining water.
  • Cook for 25-30 minutes, until the potato is tender.
  • Scoop the filling into the pie tin. Place the pie lid on top and crimp around the edges with a fork. Score some holes using a knife.
  • Brush the soy milk (or soy milk and "just egg" mixture) on top before putting in the oven
  • Cook for 35 minutes, until the pastry is golden brown.
  • Serve immediately.

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