Veggie Pie with Coco-Nut Sauce


By Rose Aschebrock 

Recipe: Serves 6


3 onions
1 clove of garlic
1 cup pumpkin
1 cup mushrooms
½ tsp thyme
½ tsp rosemary
1/3 cup brown rice flour (or other gluten free flour)
1 ½ cups of veggie broth
1 Tbsp apple cider vinegar
2 cups Coco-Nut Mylk
1 cup frozen peas
½ broccoli
2-4 sheets of Vegan Flaky Puff Pastry (you can find this at New World & Countdown)
Dash of olive oil  


  1. Preheat oven to 180 degrees.

  2. Add olive oil to a large pot. Once hot, add the onion and cook until it begins to caramelize – about 5 minutes. Season with salt and pepper.

  3. Finely chop the garlic, cube the pumpkin, chop the mushrooms and add to the pot. You may need to add another dash of oil.

  4. Add thyme and rosemary and stir them in, cooking for a few minutes until the herbs become fragrant.

  5. Add the flour, stirring until all the veggies are coated.

  6. Pour in the veggie both, Coco-Nut Mylk and apple cider vinegar, bring to a low boil and then reduce the heat.

  7. Simmer for 10 minutes, allowing the sauce to thicken and the pumpkin to cook.

  8. Remove from the heat and season with salt and pepper.

  9. Roll your pastry out and cut it bigger than the size of your oven proof dish so that it will run up the sides.

  10. Coat the dish with olive oil and then place the sheet of pastry into it.

  11. Add the vegetable filling and add another sheet of pastry on top.

  12. Brush the top of the pastry with olive oil and sprinkle with thyme.

  13. Place the pot pie in the oven and cook for 30 minutes or until golden on top.

  14. Allow to cool for 10 minutes before serving.


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