Ultimate Vegetarian Pot Pie

For the filling:

  • 2 medium potatoes, cubed
  • 1 C. peas
  • 1 C. corn
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large onion, diced
  • 3 cloves chopped garlic
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 2 (non-tomato) vegetable bouillon cubes
  • 1/2 tsp. rosemary
  • 1/4 tsp. sage
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1 bay leaf

For the gravy:

  • 1/2 C. nutritional yeast,
  • 1/4 C. oil
  • 1/2 C. water
  • 3 Tbsp.tamari (or regular soy sauce)


  • 1 pre-made pie shell or home-made pie shell

Preheat oven to 350F.

In a large pot, sauté the onion in oil until translucent.

Dissolve the bouillon cubes in a cup of hot water. Add potatoes and bouillon to pot; cook on medium heat, stirring frequently for 5 minutes. Add the rest of the vegetables, the garlic, and the bay leaves. Cover the pot and cook for 20-30 minutes, until the potatoes are done and the mixture has thickened somewhat. Remove the bay leaves.

In a small saucepan, combine the ingredients for the gravy. Heat it over medium heat until it thickens to the desired consistency.

Spread the vegetables in a 9×13″ pan; pour the gravy over them, and top with the pie crust.

Bake for 30 minutes at 350 degrees until golden brown.