Posted in food


Sweet Potato and Kale Pot Pie (Vegan, WFPB/Oil-Free, GF)

Wholesome and comforting vegan pot pie made with sweet potato, kale, onion, mushrooms, and soy curls. Oil-free and suitable for whole-food plant-based diets. *Use the rice flour option in the Healthy Vegan Pie Crust recipe to make it gluten-free.Equipment needed: rolling pin, large saute pan, 9.5-inch (1.5 Qt.) deep dish pie plate or similarly sized baking dishPrep Time 25 minsCook Time 50 minsTotal Time 1 hr 15 minsCourse: EntreeCuisine: AmericanKeyword: gluten free pot pie, healthy pot pie, oil free recipes, vegan pot pie Servings: 5 servings Calories: 467kcal Author: Lori Rasmussen


  • 1 unbaked Healthy Vegan Pie Crust Or sub your favorite pie crust
  • 5 ounces Butler soy curls (about 2/3 package)
  • 2 cups oil-free vegetable broth
  • 1 large onion, chopped
  • 2 medium sweet potatoes, peeled and cut into 5/8 inch cubes
  • 8 ounces mushrooms such as cremini (baby bella) or white button, sliced
  • 1 large bunch kale, thick stems removed, chopped
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • black pepper, to taste
  • 1 1/2 tsp dried thyme or 2 tsp chopped fresh thyme
  • 1/2 tsp ground sage
  • 3/4 tsp smoked paprika
  • dash of cayenne, optional
  • 1/2 cup unflavored, unsweetened non-dairy milk
  • 2 Tbsp arrowroot or corn starch

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Ok, I am trained Graphic designer with a University degree, but when I fell pregnant with my daughter almost 3 years ago, I decide to turn to what I loved the most, which is styling. I remember as a teenage I used to get stopped on the streets of London constantly and Asked "What Are You Wearing?" My fashion became Art, and I never get tired of creating fashion sets.


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