Vegan Recipes

Vegan Potato Pie


For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter (cold and cubed)
  • 4-6 tablespoons ice water

For the filling:

  • 4-5 medium-sized potatoes, peeled and thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: chopped fresh herbs (such as parsley or thyme)


  1. Preheat your oven to 375°F (190°C).
  2. To make the crust, in a large bowl, mix together the flour and salt. Add the cubed vegan butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  5. Add the sliced potatoes to the skillet and cook for another 5 minutes, stirring occasionally.
  6. In a separate bowl, whisk together the plant-based milk and nutritional yeast. Season with salt and pepper to taste.
  7. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish and trim any excess dough hanging over the edges.
  8. Layer the cooked potatoes and onion mixture into the pie crust, then pour the plant-based milk mixture evenly over the top. If desired, sprinkle with chopped fresh herbs.
  9. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Allow the pie to cool for a few minutes before slicing and serving. Enjoy your Vegan Potato Pie!

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