This hearty and delicious dish is perfect for the colder months, and is packed full of nourishing root vegetables and nutty chestnuts. It’s a great option for a vegan main course, and is sure to be a hit with everyone at the table. Not only is it delicious, but it’s also simple to prepare and can be made ahead of time, making it a perfect choice for busy weeknight dinners or a cozy weekend meal. Whether you’re vegan or just looking to incorporate more plant-based meals into your diet, this vegan root vegetable and chestnut pot pie is sure to become a new favourite.

Root vegetable and chestnut pot pie

Ingredients

  • 1 onion
  • 2 small carrots
  • 1 stick of celery
  • 2 cloves of garlic
  • 600g diced root vegetables (such as Turnips, Swede, Parsnips)
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 packet of cooked whole chest
  • 1 tbsp vegetable oil
  • 1/2 cup of all-purpose flour
  • 1 cup vegetable stock
  • 1/3 cup Nutritional Yeast
  • 1/4 cup of dry white wine (optional)
  • 1 sheet of vegan puff pastry
  • Salt and Pepper to taste

Instructions

Preheat your oven to 400F (200C).

Finely chop the onion, carrots, celery, and garlic. Peel and cube the root vegetables.

Heat a large saucepan over medium heat and add the oil. Once the oil is warm, add the onions, carrots, celery and garlic, fry until onions are soft and translucent. Then add the root vegetables, mushrooms, chestnuts and herbs and cook until they are softened and slightly golden, around 5-7 minutes.

Add the flour, nutritional yeast, salt and pepper. Stir the mixture for a few minutes, until the vegetables are evenly coated.

Pour in the vegetable stock and wine, stirring constantly to prevent any lumps from forming. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.

Pour the filling into a pie dish and top with the vegan puff pastry. Use a fork to seal the edges and make a few small holes in the top of the pastry to allow steam to escape. Brush with some plant milk.

Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

Allow the pie to cool slightly before serving. Enjoy with a side of steamed vegetables or a green salad.