Gluten-free and Vegan Pot Pie

vegans just wana have fun!! that means eating hearty, comforting classics like pot pie. today, i am oh so thrilled to introduce to you my delicious version, Gluten-free and Vegan Pot Pie. from healthy ingredients to a buttery, flaky, gluten-free crust, this recipe has it going on.

need some comfort food in your life? give this a try and let me know! alex and i are OBSESSED. there are no funky ingredients in this recipe and it’s easy to make. just make sure the tempeh you’re using is gluten-free! this article has gluten-free brands :).

basically, there’s going to be three steps in the cooking process.

first, the veggies cook on the stovetop and while that’s happening, you can make the gluten-free crust!

this isn’t my first time making vegan pot pie! i actually have a fantastic recipe that i made with whole wheat flour. i don’t have a gluten sensitivity or anything so for me, it worked!

however, if you do or just want to eat gluten-free, Gluten-free and Vegan Pot Pie is an excellent option. it’s not a heavy recipe either!

yes, it’s totally creamy, but i don’t use coconut cream or anything. actually, with just a couple of tbsp of cornstarch and some plain unsweetened almond milk, you can have a fantastic sauce!

idk about you, but i was NOT about to make the crust by hand lol. some genius invented the food processor, so you know i’m going to use it.

you can simply add the gluten free all-purpose flour, cubes of butter, veggie broth, garlic powder and sea salt to the food processor and blend on high.

this beautiful, light golden dough will form and it’s SUPER easy to work with- not sticky or anything.

instead of rolling it out into one large rectangle, i just made medium size circular pieces about 1/4-1/3 inch thick and placed them on top.

to add some protein into the mix, tempeh was my go-to. you can omit this altogether, but it’s a great hearty component to add!

if you’re not sure what tempeh is, here’s a just overview! according to the spruce eats, tempeh, is a soy food with high protein content and it’s a cake-like substance made from cooked + slightly fermented soybeans.

the fermentation helps break down the phytic acid in soybeans, which makes the starches in tempeh easier to digest. after they are fermented, the soybeans are formed into a block.

tofu would probably not be the best option in this recipe to be honest because of it’s inability to hold up as well as tempeh. however, you can always try it!

have you tried vegan pot pie before? i’m so excited to see what y’all have to say about my version.

after working super hard on it, i know that it’s perfect and will turn out amazing!

are you going to make my Gluten-free and Vegan Pot Pie?!

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!

Gluten-free and Vegan Pot Pie

Recipe by MaryCourse: Lunch & Dinner, Main DishesDifficulty: Easy


Cooking time




  • filling
  • 4 tbsp extra virgin olive oil

  • 1/2 cup chopped onions

  • 1 tbsp finely minced garlic

  • 1 cup frozen sliced carrots

  • 1 and 1/4 cup frozen peas

  • 1 cup frozen sweet corn

  • 2 cups potatoes cut into small cubes

  • 8 ounces tempeh cut into small cubes (make sure it’s a gluten free brand!!)

  • 2 tbsp organic corn starch or arrowroot powder

  • 2 cups unsweetened plain almond milk

  • 1/2 tbsp dijon mustard

  • sea salt to taste

  • crust
  • 1 and 1/3 cup gluten-free all purpose flour

  • 1 cup cold vegan butter cut into cubes

  • 1/3 cup vegetable broth

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp sea salt


  • preheat the oven to 375 degrees.
  • on the stove, sauté the veggies, tempeh and garlic in olive oil for 8-9 minutes and stir often on medium high heat
  • then, add the almond milk, mustard and corn starch. cook another 7-8 minutes.
  • then, pour into a 9 x 13 baking dish. for the crust, add all ingredients to a food processor and blend on high until a thick dough forms.
  • roll out the dough 1/4-1/3 inch thick and place on top of the pot pie covering as much as possible. bake at 375 for 30 minutes and then enjoy!!

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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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