Vegan Recipes

Vegan Potato Pie

The Vegan Potato Pie is a delicious recipe; furthermore, it is prepared with a vegetable top and mashed potatoes. In addition, it is a very simple and elegant style, and it’s rich and deep enough for a glass of red wine with a lot of body. If you have meat-loving family members or want to prepare some vegan food and some lamb for a holiday get-together,

Vegan Potato Pie


  • Apple vinegar: 1 tbsp
  • Pepper: 1/2 tsp.
  • Vegan sour cream: 1/2 cup.
  • Garlic powder: 2 tsp.
  • Olive oil: 4 tbsp.
  • Nutritional yeast: 1 teaspoon.
  • Truffle oil: 1 tbsp.
  • Yukon gold potatoes: 2 pounds.
  • Salt.
For filling:
  • Celery: 1/2 cup.
  • Parsnips: 1/2 cup.
  • Onion: 1
  • Frozen peas: 1/2 cup.
  • Mushrooms: 1 lb.
  • Carrots: 1/2 cup.
  • Cracked pepper: 1/2 tsp.
  • White wine: 1.2 cups.
  • Dijon’s mustard: 1 tsp.
  • Flour: 4 tsp.
  • Italian parsley: 1 cup.
  • Fresh thyme leaves 1 tbsp.
  • Olive oil: 2 tbsp.


  1. Set the microwave temperature to 375.
  2. Mashed potatoes should come first. Yukon gold potatoes are best cut in half or quarters. Verify that the parts have comparable sizes.
  3. Put in a large pot, add one tablespoon of kosher salt, cover with an inch of water, and simmer for twenty to thirty-five minutes, or whenever the vegetables are fork-tender.
  4. Retain a cup of the potato water after draining.
  5. Prepare the stew. Warm the oil over normal heat in a very large saucepan with a heavy bottom.
  6. Add the parsnips, carrots, and celery, then add the garlic, thyme, and salt, and fry for about seven to eight minutes, till they are aromatic, and the mushrooms release their juice. Mix for an additional minute. Reduce the liquid’s heat.
  7. Using half a cup of wine, deglaze while scraping out any brown particles.
  8. Continue on low heat once the wine has reduced and the carrots and parsnips are perfectly soft.
  9. Add the white beans and peas.
  10. To help the flour cook a little, sprinkle four teaspoons of flour over the vegetables and mix.
  11. Set it away for a few moments.
  12. Once the stew has thickened, add one cup of warm vegetable stock to the pot and swirl.
  13. Next, add the remaining liquid one cup at a time, boil, and allow the gravy to thicken.
  14. Include the mustard. Switch off the heat.
  15. Check for salt and add more than needed. If desired, you can also add extra cracked pepper. To glow, add a little splash of apple vinegar, tasting as you go. Add the fresh parsley and stir.
  16. Complete the Potatoes: Refill the potato pot with the drained potatoes.
  17. Using an electric masher, add things like sour cream, and then add the olive oil, roasted garlic, optional truffle oil, and nutritional yeast. and then mash it perfectly.
  18. Pour in a quarter to a half of hot potato water to make them more pliable and easier to distribute.
  19. Use the masher to mash them till they’re creamy.
  20. Taste and adjust the levels of spices and salt.
  21. Take the mixture and mix it perfectly, then add the cooked chicken.
  22. Add the mashed potatoes over the gravy, and then add them to the piping bag.
  23. Grease the truffle oil perfectly, and then move it to the microwave whenever it is crispy.
  24. Top it with the fresh parsley and serve it.
Nutritional facts:

Fat: 13.1 g.

Fiber: 8.1 g.

Cholesterol: 0 mg.

Saturated fat: 3.9 g.

Sugar: 7.9 g.

Calories: 288 kcal.

Carbohydrates: 361 g.

Protein: 8.4 g

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