This vegan pot pie is filled with a delicious and creamy mix of white beans, fresh kale, carrots and celery. Topped off with the flakiest homemade pie crust, this plant-based pot pie is the definition of vegan comfort food!

The filling for this vegan pot pie is the simplest you’ll ever make. If you’ve made pot pie before, you’ll know that basically every other recipe on the interwebs calls for thickening the filling with flour and milk (or cream).

Well, with this vegan pot pie you don’t need to worry about lumps of flour and loads of whisking because the creaminess of the filling comes from simply pureeing a cup of white beans with vegetable stock and throwing it into the pot with the veggies. Genius, right?

The rest of the filling is made up of sautéed onions, garlic, celery, carrots, whole white beans and kale. Choose your favourite herb to season it: rosemary, thyme, sage or basil – they’re all delicious with these simple ingredients.

Let’s talk about the crust. I usually like to take the time to make my own vegan pie crust because the flavour and flakiness are superior to any store-bought version I’ve ever tried. However, it can be a little tricky and as you can see in the photos, it came out more “rustic” than beautifully fluted and perfect (still tasty, though!). So if you’re not comfortable making your own pie crust, go ahead and substitute a vegan store-bought crust – it’ll save you some time, too.

Since I can’t buy vegan butter or shortening where I live and I choose to not use margarine because it’s gross, I use coconut oil to make my vegan pie crusts . If you’re making this vegan pot pie recipe in the winter (as I would imagine you are), then your coconut oil should be solid at room temperature and that will make it A LOT easier.

However if you, like me, have a tiny kitchen with no ventilation that gets extremely hot when you turn on the oven, you’ll have to work quickly to get your pie tops on before your coconut oil melts. (And especially don’t faff about trying to take pictures for your blog!).

So I’ll leave it up to you as to if you want to forge ahead with my coconut oil pie crust, substitute vegan butter if it’s available to you, or go the easy route and buy a prepared crust. Either way I’m sure you’ll love this white bean and kale vegan pot pie and will want to make it again and again all winter long!

White Bean and Kale Vegan Pot Pie This vegan pot pie is filled with a delicious and creamy mix of white beans, fresh kale, carrots and celery. Topped off with the flakiest homemade pie crust, this plant-based pot pie is the definition of vegan comfort food! Print Pin Recipe Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Servings: 4 Calories: 623 kcal Ingredients 1 ½ cups (200 grams) flour - $0.12

¾ teaspoon salt divided - $0.02

2 tablespoons vodka optional - $0.06

2 tablespoons water (or 4 if not using vodka) - $0.00

½ cup (8 tablespoons) solid coconut oil - $1.90

1 tablespoon oil for frying - $0.12

1 onion minced - $0.14

2 cloves of garlic minced - $0.06

2 carrots peeled and diced - $0.18

2 stalks of celery diced - $0.28

2 cups (500 grams) white beans (I used canned beans and I reserved the aquafaba to add to the filling) - $0.75

¾ cup (175 ml) vegetable stock plus a few splashes more if not using the aquafaba - $0.18

2 bay leaves - $0.30

1 ½ teaspoons dried rosemary or thyme or sage - $0.09

2 packed cups (about 100 grams) chopped kale - $0.50

Freshly ground black pepper to taste - $0.03 Instructions Combine the flour and ¼ teaspoon of the salt in a bowl and put it in the fridge to chill. Combine the vodka and water in a cup and put it in the fridge to chill. If your coconut oil is not solid at room temperature, also put it in the fridge to solidify.

Heat a medium pot over medium heat and add the oil and onion. Fry until soft then add the garlic and fry until fragrant. Add the celery and carrots and continue frying until soft.

In the meantime, puree 1 cup (250 grams) of the white beans with ½ cup (120 ml) of the vegetable stock in a small food processor until creamy. Set aside.

Once the veggies are soft, add the bay and your herb of choice and fry a few more minutes until fragrant. Add the pureed beans, remaining ¼ cup (60 ml) vegetable stock, the reserved aquafaba (if you’re not using aquafaba, add about ¼ cup (60 ml) more of veggie stock) and the kale. Bring to a simmer, cover the pot and reduce the heat to medium-low. Simmer for about 5 minutes until the kale has wilted. Remove from the heat, season with the remaining ½ teaspoon of salt and lots of freshly ground black pepper. If you find that the liquid has reduced too much, add a splash of stock.

This recipe yield 4 cups (1 litre) of filling. Divide the filling between your baking dishes depending on what size they are (2 larger dishes or 4 ramekins, etc.) and set aside to cool.

Preheat the oven to 200°C (400°F).

Take your flour from the fridge and use a pastry cutter or a fork to cut the coconut oil into the flour a couple tablespoons of oil at a time. You should end up with a course sand-like texture with no large chunks of coconut oil. Get your vodka water from the fridge and sprinkle a tablespoon over the flour. Gently mix to combine before adding a second tablespoon. Continue like this until the dough sticks together and you can press it into a ball (you might not need all the liquid or you might need a little more).

Turn the dough ball out onto a floured counter and roll it out with a rolling pin until it’s large enough to cut out enough tops for your pot pies. If you kitchen is warmer than 24°C, you’ll want to work very quickly as the coconut oil will start to melt (or go and do it outside if it’s winter, lol!).

Cut out the tops (it’s up to you if you want them larger than your dishes to overhang a bit like mine or fit right on top of the filling), transfer them onto your filled baking dishes, cut a few slits to allow steam to escape and pop them in the oven.

Bake for about 20 minutes or until golden brown on top. Allow them to cool for a couple minutes before serving. Find us on Instagram @cilantro_and_citronella Find us on Facebook @thestingyvegan Nutrition Calories: 623 kcal | Carbohydrates: 67 g | Protein: 15 g | Fat: 31 g | Saturated Fat: 24 g | Sodium: 655 mg | Potassium: 854 mg | Fiber: 8 g | Sugar: 3 g | Vitamin A: 8535 IU | Vitamin C: 44.5 mg | Calcium: 157 mg | Iron: 6.1 mg Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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