clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slice of vegetable pot pie with a generous serving of homemade vegan gravy.

Hearty Vegetable Pot Pie (GF/V)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chantal | Fresh is Real
  • Prep Time: +/-1 hour
  • Cook Time: 1.5-2 hours
  • Total Time: +/-3 hours
  • Yield: 8-10 portions
  • Category: Pie
  • Method: Stovetop, Oven-Baked
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
  • Diet: Vegan


This comforting and delicious plant-based hearty vegetable pot pie is fantastic for anyone looking to consume more wholesome and meatless recipes. The combination of cooked vegetables, including the cabbage, is unique and makes this veggie-packed pie so darn tasty—incredible when served with homemade gravy! The recipe is gluten-free, vegan and nut-free. 


Vegetable (Medley) Filling:

See the full recipe for preparation instructions and ingredient substitution ideas.

The fresh veggies are customizable with what you have on hand, but following the suggested list as closely as possible will help create similar results.

  • Organic extra virgin olive oil
  • White onions
  • Leeks
  • Garlic cloves
  • Fresh thyme (or any fresh herbs you like)
  • Cabbage
  • Courgettes
  • Red potatoes
  • Celeriac
  • Kohlrabi (or other root vegetables)
  • Carrots
  • Green bell pepper
  • Fresh tomato
  • Fine sea salt
  • Garlic powder
  • Freshly ground pepper
  • Balsamic vinegar
  • GF Tamari (or Coconut Aminos)
  • Fresh parsley (or cilantro)
  • Raw organic sunflower seeds
  • Water (or vegetable broth)
  • Nutritional yeast (or grated meltable vegan cheese)
  • Tapioca starch (or arrowroot starch)

Gluten-Free Vegan Pie Crust:

See the full pie crust recipe for preparation instructions and ingredient substitution ideas.

  • Flaxseed meal 
  • Boiling water
  • Pure maple syrup 
  • All-purpose GF flour; see pie crust recipe notes 
  • Sunflower seed flour
  • Sea salt 
  • Organic extra virgin olive oil 


Watch the recipe video to help you make the vegetable filling and the pie crust to bake a tasty, hearty vegetable pot pie.


Step 1: Gather all your ingredients for the Vegetable Medley Filling and the Gluten-Free Vegan Pie Crust Recipe.


Step 2: Soak the sunflower seeds for the Vegetable Medley creamy sauce. Soaking the seeds before blending them helps to create a smoother creamy sauce.


Step 3: Prepare all your vegetables first, then start cooking them in the order listed in the recipe and blend the creamy sauce ingredients. Add sauce to vegetable mixture and simmer (see instructions). Once ready, set aside. Leave the vegetable mixture uncovered to cool so it’s not too hot (a bit warm is ok) when filling the pie crust.


Step 4: Preheat your oven to 350°F if you plan to bake the vegetable pot pie once assembled. If using a springform pan, line the bottom with parchment paper.


Step 5: Mix the pie dough ingredients and divide the dough into two. Approximately two-thirds are for the bottom crust. One-third, plus any extras from the bottom crust, will be for the top crust. More dough is reserved for the bottom crust as the extra dough is for the sides of the deep pie plate or sides of the springform pan.


Step 6: Roll the dough thinly and evenly into a large circle between two sheets of unbleached parchment paper. If the top of your pie dish is 10 inches, roll the dough to 1 up to 2 inches larger. So either 12 inches up to 14 inches round. Peel off the top sheet and transfer the dough to your pie dish. Don’t worry if it breaks a bit; you can patch it up in the pan or dish. Trim excess dough, if any, and add it to the top crust. You can roll the top crust next if ready to fill your pie. Set aside. Cover with plastic wrap or a clean tea towel, so it doesn’t dry up.


Step 7: Fill with your vegetable filling and carefully place the top crust. Seal and crimp the pie crust edges. Cut a few steam vents.


Step 8: Bake the vegetable pot pie for 55 minutes up to 70 minutes. The pie is ready when the edge of the crust looks more golden, and the filling starts to bubble through the vents. 


Step 9: Cool the pie for at least 30 minutes before serving. It will set and make it much easier to slice and serve. 


Don’t forget to make some homemade Quick Tasty Vegan Gravy and serve a generous drizzle overtop a warm slice of vegetable pot pie!