this comforting vegan broccoli cheddar pot pie is the perfect recipe for a cozy night or special occasion. a homemade flaky crust, filled with a cheesy broccoli filling, and baked to golden perfection.
the inspiration
Whenever a new season starts creativity starts to come back to me. As we enter fall I am getting inspired by the chilly mornings and nights thinking about all the cozy warming food to come. Broccoli cheddar pot pie has been floating around the internet for a while, so I certainly didn’t think of this all on my own.
However, I really wanted to make one. I love my Vegan Broccoli Cheddar Soup recipe and I love my Vegan Pot Pie recipe so it was very easy to combine the ideas! The flavor was absolutely delicious, I love broccoli cheddar anything.
I think you are absolutely going to love this vegan broccoli cheddar pot pie. It feels like a hug on a plate. It is a great way to sneak in some broccoli and comfort.
the ingredients
- All Purpose Flour: this is the base of our crust and we will also use it to thicken the pot pie filling. If you are gluten free you can use gluten free all purpose flour.
- Salt: we will need salt for our pie crust and in the filling.
- Organic Sugar: I like to add a little sugar into my pie crust. It doesn’t make it sweet it just enhances the flavor.
- Vegan Butter (not pictured): we need vegan butter or sautéing the vegetables and in the pie crust. I like Country Crock Olive Oil vegan butter or Miyoko’s.
- Non-Dairy Milk: we will use this in our filling to make it thick and creamy. I like to use Ripple. You can use any unsweetened and unflavored non-dairy milk, I would just avoid coconut so it doesn’t add flavor.
- Broccoli: of course for our vegan broccoli cheddar pot pie we need broccoli! You can use fresh broccoli or frozen broccoli. I do opt for fresh cut into florets as there is less water in it. If you use frozen warm it in the microwave beforehand and squeeze out excess liquid.
- Vegan Cheddar: again we will of course need vegan cheddar for our vegan broccoli cheddar pot pie. There are lots of great vegan cheddar cheeses out there not. I like Violife, Follow Your Heart, or Good Planet. You can also use my homemade vegan cheddar recipe.
- Onion: used for flavoring the filling.
- Garlic: used for flavoring the filling.
- Nutritional Yeast: I like to add in nutritional yeast to enhance the flavor. If you want to skip it you can.
- Olive Oil: we will need a little olive oil for sauteing the onion, garlic, and tofu.
- Tofu: I like using tofu in the pot pie because it creates such a delicious and filling, filling. I used soy free fava bean tofu, as it has a little more protein than soy tofu. You can use any tofu you like.
- Seasonings: you will definitely want at least salt and black pepper for seasoning the filling. You can also add in things like garlic powder, onion powder, or anything you like.
making the filling
I prefer to make the filling before I make the pie crust. You can do it in whatever order you prefer. You can also make the pie crust ahead of time and store it in the fridge.
- Cube the tofu. I personally prefer tiny cubes for this recipe so it is easier to eat.
- In a large pan cook the onion and garlic in oil for a few minutes. Then, add in the tofu. You can season here with salt, garlic powder, and onion powder. You can also use any other seasonings you like.
- Coat everything in flour. Cook for 1-2 minutes to make it golden.
- Slowly, add in non-dairy milk and water to create a thick sauce. Then, add in the broccoli, nutritional yeast, and vegan cheese. Cook over a low heat for 7-10 minutes until the vegan cheese is melted.
- Taste the filling after cooking and add in any additional seasonings you like.
making the crust and filling the pot pie
While the filling is cooking it is now time to make the crust and then we can fill it! Making a homemade crust for pot pie is so easy, you only need 4 ingredients, and a food processor. Once the crust is made, we roll it out, and lay it over the pan. Pour in the filling, add the rest of the crust and bake.
- In a food processor pulse the dry ingredients: flour, salt, sugar. Then, add in cubed cold vegan butter. Pulse again several times. Finally, stream in cold water until it turns into a rough dough.
- Form the dough into a smooth ball on a clean, well-floured surface. As you gently work the dough you may need to add an additional 1 to 2 tablespoons of flour.
- Divide the dough into two thirds (one larger and one smaller piece). Then, Roll the larger piece out until it is a large, thin rectangle.
- Drape the dough over a greased baking dish. Then, use hands to push it down and form it into the shape of the baking dish. Clean up any edges with large overhang.
- Pour the filling into the pie crust.
- Roll out the other piece of dough and then cover the top of the pie with it. Create an X in the middle to vent and crimp the edges with a fork.
- Optional but highly encouraged brush the top with a mixture of non-dairy milk and turmeric to create a golden top.
- Bake in the oven until golden brown and crispy.
Flaky Dough Tip!
To ensure your crust comes out nice and flaky use very cold vegan butter and cold water. I like to place both things in the freezer for 15 minutes before I use them in my dough. Not too long otherwise they will freeze.
enjoying the vegan broccoli cheddar pot pie
Once the vegan broccoli cheddar pot pie is done baking let it cool for 10 minutes before cutting into it. You can cut it into as many pieces as you like I felt 8 was a nice serving size.
I would serve this with a side salad. You can keep it simple with just some butter lettuce, oil, and vinegar. However, if you want to get a little fancy you can do a Vegan Caesar Salad or a Cabbage Salad with Peanut Dressing.
Whatever side dish you make should add to the overall dining experience but definitely not take away from this comforting meal.
what else can I add to this recipe?
While you know I always encourage you to try a recipe at least once without making adjustments I know some people are eager to try different things. So, here are some ideas of other things you can add to the filling:
- Chickpeas
- Butter Beans
- Chopped potato, you can use russet potatoes, Yukon Gold potatoes, or even try sweet potatoes
- Shredded carrots
- If you do not want to make homemade pie crust you can also try using puff pastry that is vegan-friendly.
more comfort food recipes
vegan broccoli cheddar pot pie faq
This recipe contains no nuts. We are not using cashews or any nut for the vegan cheese aspect. The dough and filling does use gluten but you can try to use gluten free all purpose flour for the dough. I am using soy free tofu so there is no soy in this recipe.
It will last for up to 5 days in your fridge. You can also freeze it, you can either freeze it before or after baking. I personally, would freeze after baking.
If reheating from the fridge you can either warm in an oven, microwave, or air-fryer. If reheating from frozen you can reheat in an oven or air-fryer.
I wouldn’t let it sit for too long, otherwise the crust may get soggy. However, if you wanted you can make the pie crust and filling. Store them separately in the fridge. Then assemble, and bake when ready. You can make the whole pot pie and then freeze it raw, then bake at a later point. You may want to raise the temperature to 400, and bake for longer.
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Vegan Broccoli Cheddar Pot Pie
Equipment
- Rolling Pin
- 9 x 11 Baking Dish
Ingredients
Pie Crust Dough
- 2 ¼ cup all purpose flour
- ½ cup vegan butter cold
- ½ teaspoon salt
- 1 teaspoon organic sugar
- ⅓ cup + 2 teaspoons cold water
Vegan Broccoli Cheddar Filling
- ½ teaspoon light olive oil
- ¼ Vidalia onion chopped
- 2 cloves garlic roughly chopped
- 1 (12 ounces) block soy free tofu see note
- 3 tablespoons all purpose flour
- 1 cup non-dairy milk unsweetened and unflavored
- 2 cups water
- 1 head of broccoli cut into florets (around 8.35 ounces of florets)
- ¾ cup vegan cheddar cheese
- 1 tablespoon nutritional yeast
- Salt, black pepper, garlic powder, onion powder to taste
Instructions
- Preheat the oven to 425°F (220°C).
Make the filling:
- Heat oil in a large pan over medium-low heat. Sauté onion and garlic for 2–3 minutes.
- Add tofu cubes and season with salt, garlic powder, and onion powder (or any seasonings you like).
- Sprinkle flour over the mixture, stirring to coat. Cook for 1–2 minutes until lightly golden.
- Slowly pour in non-dairy milk and water, stirring constantly until a thick sauce forms.
- Add broccoli, nutritional yeast, and vegan cheese. Reduce heat to low and cook 7–10 minutes, until cheese is melted and broccoli is tender. Taste and adjust seasoning.
Make the crust:
- In a food processor, pulse flour, salt, and sugar. Add cubed vegan butter and pulse until crumbly.
- Stream in cold water, pulsing until a rough dough forms.
- Transfer dough to a floured surface and gently form into a smooth ball. If the dough feels very sticky slowly add in 1-2 tablespoons of flour.
Assemble the pot pie:
- Divide dough into two pieces: one slightly larger than the other. I divided it into about a ⅓ and ⅔.
- Roll the larger piece into a thin rectangle and drape it over a greased baking dish, pressing into shape. Trim excess overhang.
- Add the filling into the crust.
- Roll out the smaller piece of dough and lay it on top. Cut an “X” in the center for steam to escape and crimp edges with a fork.
- Optional: Mix 3 tablespoons of non-dairy milk with ⅛ teaspoon turmeric and brush over the crust for a golden finish.
- Bake for 20–22 minutes, or until the crust is golden brown and crispy.
- Cool for 10 minutes before cutting.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- You can use any tofu you like, whether it be soy or soy free.
- For my baking dish I am using one from the company Crow Canyon.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Really good. Thank you!
So glad you enjoyed! thank you for trying it!!