NexVeg Vegan Pot Pie Recipe

Recipe by Lindsay Robeson (@theplantpoweredparents)

Servings: 8

Prep Time: 20 min.

Total Time: 1 hour 


Contains: Tree nuts and wheat.



  • 2 Nexveg™ patties, cooked and crumbled  

  • 2 celery stalks, diced

  • ½ cup yellow onion, diced

  • 1 clove garlic, minced

  • 4 oz. baby bella mushrooms, rinsed and sliced

  • 1-16 oz bag frozen mixed vegetables, thawed

  • 1- medium russet potato, peeled and cubed

  • 1 ½  cups hot water

  • 1- vegan bouillon cube

  • ½  cup plain unsweetened almond milk

  • 2 ready to bake pie crusts

  • 3 tbsp. water for sauteing 

  • Salt and pepper to taste 



  1. Preheat oven according to package directions for pie crust. Line a 9-inch pie pan with one pie crust and trimming excess crust. In a measuring cup, add bouillon cube to hot water, whisk until dissolved. Set aside.

  2. Add onions, celery, and 2 tbsp. of water to a dutch oven. Cook over medium heat, stirring occasionally, for 3-5 minutes until tender.

  3. Add remaining tbsp. of water, garlic, mushrooms, and thawed mixed vegetables. Sauté for 10 minutes. Add bouillon broth, bring to a boil and then reduce to a simmer. 

  4. While vegetables simmer, bring a separate pot of water to a boil and boil potatoes until tender, about 8 -10 minutes. Drain and add back to pot. Mash until smooth and stir in milk.

  5. Stir potatoes, Nexveg™ patties, and salt/pepper into vegetable mixture. Remove from heat and let cool for 15 minutes to thicken.

  6. Add filling to the pie crust. Place second pie crust over the filling and crimp edges together to close the pie. Slice a few slits on top of crust to allow venting.

  7. Cook pot pie according to crust instructions and serve warm.

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