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    Home » main course

    1 Hour Masala Vegetable Pot Pie

    Published: May 23, 2017 · Modified: Aug 27, 2018 by Richa 32 Comments

    Jump to Recipe   Print Recipe

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option

    Jump to Recipe   

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    This Masala Pot Pie has all things I love, Creamy Spiced Sauce, Loads of veggies, Greens and topped with puff pastry /biscuits. The Sauce comes together really quickly in a blender. Chop up the veggies or use chopped frozen vegetables. Use your favorite made ahead biscuit dough or some vegan puff pastry sheet. Assemble, bake and patiently wait to devour the delicious vegetable pot pie. 

    The cream sauce is a Simple blender sauce with cashews, non dairy milk and spices. To use it in other dishes, bring to a boil to thicken and add roasted veggies, baked tofu or baked veggie balls. This casserole can also be made into individual portions in small ramekins with a biscuit on each. Bake for less time. Easy, crowd pleasing, fun pot pie casserole. 

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    More Casseroles from the blog. Lentil Rice Casserole with Chickpea flour Dumplings, this filling Nacho Mac and Cheese Casserole, or a hearty Quinoa black bean cheddar casserole.  Crowd pleasing Spinach florentine bake, and a holiday Sheldperd’s pie with chickpeas, veggies and sweet potatoes.

    Make it and let me know how it turned out!.

    Blend up the sauce. Taste and adjust. Pour some of it in the casserole. Add greens. 


    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    Add veggies, salt and pepper. 

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    Pour sauce all over. Cover lightly with foil or parchment, and bake.

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    Place puff pastry sheet or biscuit dough in the last 15 minutes of baking. I use a cookie cutter to cut out 2.5 to 3 inch rounds of uncooked puff pastry and bake it alongside the casserole. The puffy biscuits are placed on the casserole just before serving. Just the right amount of puff pastry and easier to serve and eat!

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    Print Recipe
    5 from 2 votes

    1 Hour Masala Vegetable Pot Pie

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option. Makes 1.5 quart, 9 by 7 inch or 8 by 8 inch baking dish.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main
    Cuisine: Indian Fusion, Vegan
    Servings: 4
    Calories: 190kcal
    Author: Vegan Richa

    Ingredients

    Sauce:

    • 1 3/4 cups (427 ml) non dairy milk such as unsweetened plain almond milk 2 cups for more sauce
    • 1 tbsp flour unbleached white or rice flour
    • 2 tbsp cashews or use 2 tbsp flour
    • 3 cloves of garlic or 3/4 tsp garlic powder
    • 1 inch ginger
    • 1/2 tsp (0.5 tsp) onion powder
    • 1/2 (0.5 ) hot green chile or use cayenne to preference
    • 1 tsp garam masala or 1/2 tsp ground cumin and ground coriander, a dash of cinnamon and nutmeg
    • 1/4 tsp (0.25 tsp) each of ground cinnamon, cardamom, cloves, ground mustard and cayenne
    • 3/4 tsp (0.75 tsp) salt
    • 1/4 tsp (0.25 tsp) sugar or maple omit if using sweetened milk or coconut milk
    • 2 tsp oil optional

    Pot Pie:

    • 1 1/2 cup (60 g) baby greens
    • 2 cups (364 g) veggies such as cauliflower, green beans, carrot, peas, zucchini, broccoli
    • salt and black pepper
    • biscuit dough or vegan Puff pastry

    Instructions

    • Pre-heat the oven to 425 degrees F / 220ºc.
    • In a blender, add all the ingredients under masala sauce. Blend well. Taste and adjust salt and spice if needed. Do not add too much as the spices and flavors get stronger while baking.
    • In a baking dish, pour half of the sauce. Spread the greens over the sauce. then spread the veggies to distribute evenly. Sprinkle salt and black pepper liberally over the veggies. Drizzle the remaining sauce over the veggies.
    • Cover the dish loosely with parchment paper or foil and bake for 25 minutes. Remove the foil or parchment carefully.
    • If using puff pastry place the puff pastry cut outs * on a sheet beside the casserole and bake for 10 to 12 minutes. When done, place the puffed pastry on top and serve. Alternatively, place the entire puff pastry sheet on the casserole. Use a fork or kitchen shears to make holes in the sheet. Put dish back in the oven, Bake for 17 to 19 minutes until golden. (* I use a cookie cutter to cut out 2.5 inch rounds of puff pastry)
    • If using biscuit dough, place the dough in the casserole over the veggies. Put the dish back in the oven for 18 minutes or until golden.
    • Cool for a few minutes, add a dash of cayenne and serve.

    Notes

    To make it without biscuit topping. Bake the dish for 40 minutes. Remove foil, let cool for 5 minutes and serve.
    To make this without spices: Add some nutritional yeast, wine or lemon, black pepper and 1 tsp herbs such as thyme, basil and sage.
    To make this gluten-free: Omit the biscuits, or use gluten-free biscuits such as my jalapeno cheddar biscuits.
    To make it on the stove. Pour the sauce from Step 2 into a large skillet. Add all the greens and veggies. cover and cook at medium heat for 30 to 35 minutes or until the veggies are tender.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    1 Hour Masala Vegetable Pot Pie
    Amount Per Serving
    Calories 190 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 742mg32%
    Potassium 290mg8%
    Carbohydrates 24g8%
    Fiber 4g17%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 4790IU96%
    Vitamin C 14.4mg17%
    Calcium 165mg17%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com

    I am looking for recommendations for a doc specializing in Autoimmune disease of the liver, based in India preferably. If in US, then someone who has the ability to work with patients in a different country. If you know of anyone or have experiences to share, other suggestions, please do reach out by email at richahingle at gmail dot com. This is for a friend. Thanks.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Colleen R

      December 08, 2022 at 8:52 am

      Recipe looks delicious as are all your recipes. This is on my list to make. For the 1 1/2 cups baby greens what are you using?

      Reply
      • Richa

        December 08, 2022 at 9:30 am

        Spinach mostly or baby spring greens

        Reply
    2. Julie

      October 18, 2021 at 9:04 pm

      For the milk, would light coconut milk work?

      Reply
      • Vegan Richa Support

        October 19, 2021 at 10:37 am

        yes, use the 1 3/4 cup amount

        Reply
    3. Laurie

      December 08, 2017 at 12:45 pm

      I’m curious if you think this dish would freeze well (without the biscuites on top, of course).

      Reply
      • Richa

        December 08, 2017 at 2:01 pm

        I would parbake and freeze. So that you can reheat later with the biscuit dough, or even without biscuit dough. Else the veggies might overcook in reheating.

        Reply
    4. Amit Goyal

      September 21, 2017 at 10:13 am

      Saw this post today on FB. About the Hepatology, try Dr Sud. One of the best in the business.

      https://www.medanta.org/dr-randhir-sud/

      PS: I know you through Raoul (who is a dear friend from BITS) and you are married to my cousin Mamaji.

      Reply
      • Richa

        September 21, 2017 at 10:19 am

        Thank you for the recommendation. And that is an interesting connection!

        Reply
    5. Holli

      September 03, 2017 at 2:23 pm

      I am making this tonight, cant wait to try it!! Thanks so much for all of your great recipes, I have been eating plant based for over 2 years now and you have made the transition so much easier!!

      Reply
      • Richa

        September 04, 2017 at 12:03 am

        Thats amazing! <3 <3 Hope you love it!

        Reply
    6. Cass

      June 23, 2017 at 4:36 pm

      Could I use chickpea flour, arrowroot flour, or potato starch in place of the 1 tbsp unbleached white or rice flour? Would I still use 1 tbsp?

      Reply
      • Richa

        June 23, 2017 at 7:52 pm

        yes arrowroot or potato starch will work.

        Reply
    7. sara bosely

      June 08, 2017 at 10:35 am

      i’m planning to make this tonight! a co-worker just gave me a huge bag of baby lettuce from her garden. i’ve never baked lettuce before. do you think it would taste okay?

      Reply
      • Richa

        June 08, 2017 at 11:17 am

        Lettuce doesnt work well when baked or cooked in sauces unfortunately. you can try saute a small bit on the skillet with oil and garlic and see if you like it. That way atleast you dont have to throw the whole casserole. 🙂

        Reply
        • sara bosely

          June 08, 2017 at 11:37 am

          oh bummer, but thank you for the heads up! that would have been sad if the whole thing got ruined. 🙂

          Reply
    8. Evilvegan

      May 26, 2017 at 4:46 pm

      What size baking dish do you recommend?

      Reply
      • Richa

        May 27, 2017 at 6:07 pm

        1.5 quart, 9 by 7 inch or 8 by 8 inch baking dish.

        Reply
    9. Cassie Tran

      May 26, 2017 at 12:22 pm

      An hour to make these pies would probably be absolutely worth it! I love this twist on dumplings since it marries two different cuisines together!

      Reply
      • Richa

        May 26, 2017 at 9:04 pm

        The pie actually takes like 20 mins to put together and the rest is bake time.

        Reply
    10. Mamatha

      May 24, 2017 at 4:19 pm

      5 stars
      Very tasty! Thanks!

      Reply
    11. Izzy Bruning

      May 24, 2017 at 3:05 pm

      Looks so yummy!
      Izzy | Pinch of delight

      Reply
    12. Shirley Pastore McCormack

      May 24, 2017 at 9:03 am

      Richa; I bet a mashed potato crust would also be great in lieu of GF dumplings. In the past, I combine mashed potatoes, cashew cream sauce, nutritional yeast, garlic, and other seasonings. I then spread the mashed potatoes over the veggies. Yum…

      Reply
    13. Melissa @ Insider The Kitchen

      May 23, 2017 at 8:25 pm

      5 stars
      Looks yummy ! Sure going to try !

      Reply
    14. Mark

      May 23, 2017 at 4:52 pm

      Could this recipe be doubled and cooked in a slow cooker? Then baking the biscuits separately and added at the end.

      Reply
      • Richa

        May 23, 2017 at 5:02 pm

        Sure. I dont know if it would need any other adjustments for the slow cooker. Perhaps lesser water.

        Reply
    15. Evilvegan

      May 23, 2017 at 9:10 am

      I’m thinking of making this with garbanzo flour dumplings. Would you suggest the same timing as with wheat flour biscuits?

      Reply
      • Richa

        May 23, 2017 at 11:02 am

        Yes, they should work in that much time. dumplings are not as thick as biscuits, so they should cook through. if they feel a bit doughy or soft, bake for another 5 or so mins

        Reply
      • Shirley Pastore McCormack

        May 24, 2017 at 8:58 am

        Chickpea dumplings? Please share the recipe!

        Reply
        • Richa

          May 24, 2017 at 10:09 am

          ttry these https://www.veganricha.com/2016/11/lentil-rice-casserole-chickpea-dumplings.html

          Reply
        • EvilVegan

          May 24, 2017 at 11:04 am

          I use this recipe https://www.vegetarianventures.com/chickpea-dumplings-in-curry-tomato-sauce/

          Reply
    16. Elyssa

      May 23, 2017 at 7:12 am

      Pot pie was always one of my favorite meals as a kid- this looks amazing! I love the use of puff pastries on top rather than a whole crust- definitely makes the process simpler. Thank you for sharing!!

      Reply
      • Richa

        May 23, 2017 at 12:02 pm

        I love the cut out pastry. It makes easier to serve. The whole sheet ends up being too much pastry for me. I like more the veggies and sauce.

        Reply

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