Rustic Vegetable Pie

Rustic Vegetable Pie

I love cozy food. Food that’s rustic, homey, and old-timey…makes me warm and fuzzy inside. I also love pie. This recipe is BOTH! Best!

This is an open-face vegetable pot pie and is super yummy and completely adaptable to whatever vegetables/herbs/spices you have on hand. Simply follow the rough guideline and just adapt as needed. When I made it, I only had one potato – so I mashed it as the thickener (see the recipe) but I also had a sweet potato which I diced and threw in. It’s totally a blank slate recipe. Love those – it means the sky’s the limit !

My standard pie crust recipe is an old one from my favourite cookbook. This is the recipe. I often use coconut oil in place of the shortening and the coconutty flavour is completely absent, I even used it in this savoury recipe! Who knew? For this pie, I used whole wheat flour  just to ramp up the nutrition and heartiness, but you do you.

Rustic Vegetable Pie
Prep time
Cook time
Total time
Serves: 6
  • 1 pie crust for 9" pie
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 carrot, diced
  • ½ block tofu cut in small dice
  • 2 medium potatoes, cooked (microwaved/steamed/boiled)
  • 2 cups other veggies (I used a small zucchini, and ½ cup each frozen corn and peas - you can also use broccoli or cauliflower, or whatever you may have in your fridge).
  • 3-4 tbsp flour
  • 1-1.5 cups vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp thyme
  • 1 tsp italian seasoning
  • ½ tsp garlic powder
  • salt and pepper to taste
  • Breadcrumbs/Panko
  • Paprika for sprinkling
  1. Preheat oven to 350'F
  2. Arrange your pie crust in your pan and set aside
  3. Cook your potatoes and peel them (you can leave the skins on, I did). Mash one of the potatoes, dice the other.
  4. In a large skillet heat 2 tbsp olive oil.
  5. Saute onion and tofu together for about 2 minutes (until onion softens).
  6. Add chopped carrot. Cook about 5 minutes or until tofu and onions are starting to brown.
  7. Add in other vegetables (other than the potatoes) you are using along with a bit of water. Cover and cook until the veggies are just tender (not fully cooked or overdone).
  8. Add in the potatoes (mashed and diced).
  9. Sprinkle the flour over all the veggies and gradually add in the broth.
  10. Add in yeast and seasonings and stir to combine.
  11. Continue stirring as the mixture thickens. Taste and add more seasoning if necessary.
  12. Once the mixture is quite thick, pour into the pie crust. If the mixture is too thick, add more broth - if too thin, add more flour - this measurement depends greatly on the vegetables you use.
  13. Sprinkle top with breadcrumbs and some paprika.
  14. Bake at 350'F for 40 minutes. Once baked, remove from oven and let stand for 10mins to help it to firm up.
  15. Slice and serve!
Nutrition Information
Serving size: ⅙th of the pie Calories: 318 Fat: 20 Carbohydrates: 42 Sugar: 3 Sodium: 604 Fiber: 5 Protein: 10 Cholesterol: 0

If you make this recipe, please rate and comment below! Thanks! 🙂

Recipe adapted from Vegkitchen’s Hearty Vegetable Pot Pie


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