This vegan pot pie may take some time to bake, but the flaky crust and the well-spiced filling makes it totally worth the effort. The gluten-free crust is made with almond flour and mashed potatoes, and the savory vegetable filling is fragrant with warming spices including cinnamon, nutmeg, cloves, and allspice.

By Darshana Thacker Wendel,



  • 2 large potatoes (about 1½ pounds), cut into large pieces
  • 1½ cups gluten-free oat flour, plus more for dusting
  • ¼ cup almond flour
  • 1 tablespoon ground golden flaxseed
  • 1 tablespoon fresh rosemary (or ½ tablespoon dried)
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder


  • 1 medium onion, cut into ¼-inch dice (2 cups)
  • 8 ounces button or cremini mushrooms, cut into ¼-inch dice (about 3 cups)
  • 1 tablespoon fresh garlic, minced (6 cloves)
  • 1 (15-ounce) can diced tomatoes (1½ cups)
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground black pepper, plus more to taste
  • ⅛ teaspoon ground cloves
  • 4 cups frozen vegetable medley (20 ounces)
  • ¼ cup nutritional yeast
  • 2 tablespoons gluten-free oat flour
  • 2 tablespoons lemon juice
  • Sea salt


  • Preheat oven to 425°F. To make the crust, place a steamer insert in a saucepan over 1 or 2 inches of water. Cover pan, and bring to a boil over medium-high heat. Add the potatoes, cover, and steam for about 10 minutes, until the potatoes are very tender when pierced with the tip of a sharp knife. Remove the pan from the heat, and transfer potatoes to a large bowl to cool. Mash the potatoes well with a potato masher.
  • Mix together the oat and almond flours, flaxseed, rosemary, salt, and baking powder in a bowl. Add the potatoes, and mix well with a spatula or by hand, to bind the dough; if needed, add up to 3 tablespoons of water in 1-tablespoon increments. Without kneading, gather the dough into a ball; it should have a crumbly-flaky texture.
  • Divide the dough into two equal portions. Line a wood cutting board with plastic wrap, and lightly dust the plastic with oat flour. Place one portion of dough on the plastic, cover it with a second piece of plastic, and roll out the dough to a 10- to 11-inch disk. Lay the dough in a dry pie dish, pressing up the sides to the edge of the dish. Poke dough with a fork a couple of times. Bake for 20 minutes.
  • Meanwhile, roll the second portion of dough out to a 10- to 11-inch disk; set aside.
  • To make filling, place the onions, mushrooms, and garlic in a saucepan and sauté over medium heat, stirring frequently, for 10 minutes or until the onions start to turn translucent. (There is no need to add water; the mushrooms will release enough liquid to prevent sticking.)
  • Add the tomatoes, allspice, cinnamon, nutmeg, pepper, and cloves, and let the mixture cook for another 5 minutes.
  • Add the frozen vegetables, nutritional yeast, oat flour, lemon juice, and salt and pepper to taste. Mix well. Cook for another 5 minutes.
  • Pour the filling into the pie crust. Lay the top crust over the filling, and crimp the dough around the edges. If there is any dough left over, shape it into leaves or use cookie cutters to make decorations that can top the pie before baking.
  • Bake the pie for about 60 minutes, or until golden brown. Remove from oven and let it sit for 10 minutes before cutting and serving.

Comments (7)

(4 from 2 votes)

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What would you serve with this to have some protein with the meal? I eat lots of vegetables but still don't get enough protein unless I include a full serving of beans at least three times a day. I'm over 60 so need more that the average amount of protein

Megan Edwards

Hi Jean, You could add a can of cannellini beans to the filling for some extra protein, or even a can of chickpeas. Let us know how it goes!


I have not tried this yet but am a fan of Darshanna’s recipes. She knows how to season foods! I look forward to trying this & many others. Thank you.


The filling was yummy but the crust was horrid. It had the texture of a dog biscuit We ate the filling and the dog enjoyed the crust True confession. I subbed rice flour for oat flour so maybe it was my fault


Why give this recipe a low rating if you didn't use the listed ingredients?


I'm with Liz ^

Susan Orrell

Could I sub King arthur’s GF all-purpose flour for the almond / oat flours? Can’t eat almonds.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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