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Vegan pot pie with cauliflower and golden brown puff pastry.

Vegan Pot Pie with Cauliflower and Puff Pastry

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  • Author: Alexandra Shytsman
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


  • 1 sheet frozen puff pastry, thawed* (see note below)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and cut into half-moons
  • 2 celery stalks, diced
  • 2 medium garlic cloves, minced
  • 1 teaspoon dried thyme, Italian seasoning, or poultry seasoning
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 3/4 cup vegetable or mushroom broth
  • One 13-ounce can “light” unsweetened coconut milk
  • 2 tablespoons white miso or 1 tablespoon Yondu
  • 1 small head of cauliflower, cut into small bits (about 5 cups)
  • 1 cup frozen peas


  1. If your pastry dough is frozen, take it out of the freezer and leave at room temp while you make the filling.
  2. Preheat the oven to 400ºF.
  3. Heat 2 tablespoons oil in a large heavy-bottomed saucepan or Dutch oven over medium-low heat. Add all the ingredients from the onion through black pepper. Cook until the vegetables have softened and the onion is translucent, 8 to 10 minutes.
  4. Stir in 1/4 cup flour and cook for about 1 minute. Then add 3/4 cup broth and stir to deglaze the pot (i.e. scrape up the browned bits at the bottom of the pot).
  5. Add the can of coconut milk and 2 tablespoons miso. Bring to a simmer and cook over medium-low heat until the sauce has thickened to a consistency of pancake batter, stirring occasionally, 6 to 8 minutes. Turn the heat off and adjust the seasonings if needed. (It’s okay if the sauce tastes too salty, since it will season the cauliflower.)
  6. Stir the cauliflower and 1 cup peas into the sauce, then transfer to a 9×13” casserole dish.
  7. When the dough has thawed, roll it out so it is large enough to cover the top of the pie (see tips below). Transfer the dough onto the pie and fold the edges over if needed. Cut about 8 X’s into the dough at evenly-spaced intervals to let steam escape during baking.
  8. Immediately place the pie in the oven. Bake until golden brown, about 30 minutes. Let stand for 10 minutes before serving.


  • Sold in most supermarkets in the freezer section. Pepperidge Farm is vegan, but doesn’t have the best ingredients. DuFour and Trader’s Joe’s brands have “cleaner” ingredients, but are not vegan.
  • If the dough is cracking, it means it is still too cold to roll out and needs more time to thaw. If the dough is sticking to the rolling pin or counter, sprinkle it lightly with flour. If the dough is wet/slimy, it has gotten too warm and should be refrigerated for a few minutes to firm up again. If you don’t have a rolling pin, you can use a bottle of wine/vinegar.


  • Serving Size: 1/6 of the recipe
  • Calories: 355
  • Protein: 5.9 g

Keywords: vegan, pot pie, cauliflower, thanksgiving, puff pastry

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