Easy Vegan Pot Pie Casserole: Wholesome Comfort in Every Bite

welcome to a simple and satisfying vegan pot pie recipe experience! Easy Vegan Pot Pie Casserole: Wholesome Comfort in Every Bite is also gluten-free if you use a certified GF oat flour.

in this easy-to-follow recipe, chopped onions, frozen mixed veggies, and mushrooms take a quick sauté in avocado oil.

add a mix of nutritional yeast and oat flour, then pour in coconut milk and veggie broth for a creamy texture.

a touch of miso paste and a handful of vegan cheese bring depth of flavor. the finishing touch?

a straightforward oat flour crust, baked until golden. it’s a down-to-earth, comforting dish that lets the flavors shine without any fuss. enjoy the warmth of this lowercase vegan pot pie without the drama.

opting for organic frozen vegetables in this vegan pot pie brings a subtle yet notable ease to the overall experience.

while you can absolutely use fresh, i truly prefer organic frozen veggies in this recipe!

the topping for this vegan pot pie is a humble yet delightful mix of oat flour, baking powder, baking soda, and salt.

combined with avocado oil, non-dairy milk (like almond, soy, or oat milk), and a hint of apple cider vinegar, the result is a simple and rustic dough.

the magic happens in the oven, where this unassuming mixture transforms into a golden, somewhat flaky crust that tops the savory vegetable filling.

the use of oat flour adds a wholesome touch, creating a slightly nutty flavor that pairs perfectly with the creamy filling beneath.

in its simplicity, the topping adds a comforting, homemade essence to the dish, making each lowercase bite a satisfying blend of textures and tastes!

the taste of this vegan pot pie is a cozy and down-to-earth experience.

with each lowercase bite, you’ll enjoy the wholesome flavors of sautéed onions, frozen veggies, and mushrooms.

the nutritional yeast and oat flour combo adds a subtle richness, while coconut milk and veggie broth create a creamy texture.

the miso paste brings a gentle umami note, and the melted vegan cheese adds a satisfying savory touch.

whoever you feed this to will not be able to get enough! :).

if you like my Easy Vegan Pot Pie Casserole: Wholesome Comfort in Every Bite, you’ll also love these other recipes of mine!

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Cozy Vegan Autumn Soup

The Best Vegan White Lasagna Soup

Nourishing Vegan Jackfruit Stew

Healthy Vegan Corn Chowder

Baked Sweet Potato Spinach Soup

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

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The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

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Vegan Garlic Ranch Smashed Potatoes

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Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Easy Vegan Pot Pie Casserole: Wholesome Comfort in Every Bite?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Easy Vegan Pot Pie: Wholesome Comfort in Every Bite

Recipe by MaryCourse: 30 Minutes, Lunch u0026amp; Dinner


Prep time


Cooking time



4-6 servings depending on portion size


  • for the filling:
    3/4 cup chopped onion
    10 ounces frozen mixed vegetables (peas, carrots, corn, green beans)
    10 ounces frozen mushrooms
    avocado oil for sautéing
    1/4 cup nutritional yeast
    1/4 cup oat flour
    1/2 cup full-fat coconut milk
    1 tablespoon miso paste
    1 1/2 cups vegetable broth
    1 cup shredded vegan cheese

    for the dough topping:
    1 1/2 cups oat flour (can add more if dough is not thick enough)
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup avocado oil
    1/2 cup non-dairy milk (almond, soy, or oat milk)
    1 tablespoon apple cider vinegar


  • sauté vegetables:
    in a pan, sauté chopped onions, frozen mixed vegetables (peas, carrots, corn, green beans), and frozen mushrooms in avocado oil for a couple of minutes.
  • add dry ingredients:
    add nutritional yeast and oat flour to the sautéed vegetables. stir well.
  • add wet ingredients:
    pour in full-fat coconut milk, miso paste, and vegetable broth. cook over medium-high heat for 7-8 minutes.
  • add vegan cheese:
    stir in shredded vegan cheese until melted.
  • prepare dough topping:
    in a bowl, combine oat flour, baking powder, baking soda, and salt.
    add avocado oil, non-dairy milk, and apple cider vinegar. mix until a dough forms.
  • assemble and bake:
    pour the vegetable filling into a 9 x 13 casserole dish.
    top the filling with the prepared dough.
    bake at 400°F for 20 minutes or until the topping is golden brown.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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