Sweet Potato Pot Pie

Photo: Sweet Potato Pot Pie
The ultimate vegan comfort food! Use a ready-made crust and frozen vegetables for a quick weeknight dinner. This classic recipe is adapted from The Farm Cookbook.
4-6 servings

Golden Gravy

  • ½ cup all-purpose flour
  • ⅓ cup nutritional yeast
  • ¼ cup olive oil
  • 2 cups vegetable broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • ½ teaspoon black pepper

Pot Pie

  • 2 (9-inch) Pre-made Pie Crusts
  • 3 Tablespoons olive oil
  • 1 cup diced red onion
  • 3 cups finely diced sweet potato
  • 1 cup diced mixed vegetables (carrots, corn, green beans, peas, etc.)
  • ½ cup diced celery

Note: For a gluten-free option, try our Chickpea Gravy with a gluten-free pie crust!

  1. To make the Golden Gravy: Sift flour into dry saucepan. Heat flour over medium-low heat until slightly browned and fragrant (about five minutes). Add nutritional yeast and oil and stir to combine. Lower heat and cook a few minutes more, stirring constantly.
  2. In a small bowl mix together broth, soy sauce, garlic powder, thyme and pepper. Lower heat, and slowly stir broth into saucepan, whisking until mixture is smooth and thick. Taste, and season with salt and pepper if needed. Set aside. (Note: This can be made ahead of time).
  3. Preheat oven to 375º.
  4. To make the Pot Pie: Remove pie crusts from freezer to thaw slightly.
  5. Heat olive oil in a large skillet until warm. Add onions and sweet potatoes and cook until onions are browned. Add mixed vegetables and celery, cooking until sweet potatoes are mostly soft. Pour vegetables out into a large bowl and stir in Golden Gravy.
  6. Pour vegetable mixture into pie crust. Carefully invert second crust onto topping. Using a fork, press edges together to seal and then poke a dozen holes into top of crust.
  7. Place Pie onto baking sheet and bake 35-40 minutes until top is lightly browned. Let cool for 15 minutes before slicing. Enjoy!