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Vegan Potpie Recipe

A delicious plant-based take on a comfort food classic.

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Noah Fecks

This potpie is cozy and immensely satisfying. Once you have a hang of the filling, you really can add and subtract veggies as you please — it’d even be nice with some soy chorizo. Roasting the garlic beforehand sounds like an unnecessary pain until you taste it in all its caramelized glory. I like to roast a few heads at once and keep the extras in the fridge until I need them.

I like this pie crust recipe so much that I always have some Country Crock Plant Butter in the freezer in case I decide that I want to make an impromptu potpie. Pie crust is another thing that sounds intimidating, but if you keep everything at the right temperature and use a food processor, it’s foolproof.


  1. Preheat oven to 400ºF. Place the flour, salt, and pepper in the bowl of a food processor and pulse to combine. Add the Plant Butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water (careful — you may not need it all), processing until the dough comes together to form a ball.
  2. Roll dough between 2 large sheets of parchment paper into a 10-inch circle. Remove top parchment. Fold out the outer half-inch of dough and crimp using fingers. Using a paring knife, cut four 2-inch vents in the center. Replace top parchment and refrigerate until needed (at least one hour).
  3. While the dough is chilling, trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Rub some Plant Butter on the top, then wrap in aluminum foil. Roast in oven until very soft, about 40 minutes. Let cool.
  4. Place a large skillet over medium-high heat and melt the remaining Plant Butter. Add the potatoes, onion, bell pepper, butternut squash, celery, and carrots. Cook, stirring frequently, until the potatoes are tender, about 10 minutes.
  5. Reduce heat to medium and add spices, then the flour. Stir until the vegetables are coated. Add the roasted garlic (just squeeze straight into the pan and stir), vegetable broth, soy sauce, beans, and corn. Stir and cook until the broth thickens, 4–5 minutes. Finish with salt and pepper to taste.
  6. Pour the filling into a deep-dish 9” pie pan or small baking dish.
  7. Remove dough from refrigerator and drape over the pan. Reshape to completely cover. Lightly brush the Plant Butter over the dough (no need to completely melt the Plant Butter completely before, but it should be soft).
  8. Bake until golden brown, 20–25 minutes. Remove from oven and allow to cool for several minutes before serving.
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