If we’re being honest here, everybody knows that the best part about cooking (or eating) a Thanksgiving meal is being able to get creative with the leftovers the next day. But why should you have to sit through one lackluster meal just so you can get to the sublime second? Well, with this Quick and Easy Vegan One-Pot Thanksgiving “Pot Pie” you’re less than an hour way from enjoying all of your favorite holiday foods in one easy-to-make dish. Truly, what could be better than having green bean casserole, creamy sweet potatoes, golden-browned cranberry pecan stuffing, and yes, even “turkey” all in one savory “pot pie”!? Nothing!
With 2020 acting up the way that it has, who knows what folks will be able to do, or will be willing to do for Thanksgiving. But no matter if you are home alone, a party of 2, or somehow finding it in yourself to be surround by all of your extended family in one house, you’ll be able to enjoy all of your favorite Thanksgiving treats without any off the effort, and non of the wait.
Don’t believe me? Then check out the video below to see how truly simple this Quick and Easy Vegan One-Pot Thanksgiving “Pot Pie” is to make.
Depending on your experience level or level of commitment, you can take this idea and run with it. Use your favorite stuffing recipe, or your personally perfected vegan gravy recipe, and make this holiday dish your own. Make this one-pot holiday dish your own!
If a Quick and Easy Vegan One-Pot Thanksgiving “Pot Pie” doesn’t sound like it will cut it for you or your family this year, then go ahead and check out all of my incredibly delicious holiday side dishes from last year. I’ve got the whole meal covered, all you have to do is cook it!
More Delicious Vegan Holiday Side Dishes:
- Vegan Funeral Potatoes (Cheesy Hash Brown Casserole)
- Vegan Pecan Crusted Sweet Potato Stuffing
- Vegan Wild Rice and Butternut Squash Salad
- Vegan “Oyster” Stuffing (Scalloped Mushrooms)
- Caramelized Brussels Sprout Casserole
But if my Quick and Easy Vegan One-Pot Thanksgiving “Pot Pie” is exactly what you’re looking for, then here’s what you’ll need:
- Mushrooms – I used a vegan bouillon to make a flavorful broth for the gravy portion of this dish, but adding sautéed mushrooms as well adds another depth of flavor. Additionally, mushrooms add another textural component to the finished dish. Any type of fresh mushroom will work here, so if you can only find button (champignon) or portobello, then either of those will work. If you’re not a fan of mushrooms at all, just leave them out, or if you’re cooking for someone who says they hate mushrooms, but is just being a baby about it, then cut the mushrooms up really small and cook them really well so that they contribute flavor, without being recognizable.
- Onion – Name a savory dish that doesn’t call for onion. I’ll wait…
- Plant-based milk – For this recipe, I just used store-bought unsweetened almond milk. Honestly any type of plant-based milk will do, so just use whatever unsweetened milk you’ve got as long as it isn’t vanilla flavored.
- Sweet potato – Your “standard” Thanksgiving table will almost always have sweet potatoes in one form or another. Whether they’re inside a hot dish buried under marshmallows, mixed in with stuffing, or turned into a pie, sweet potatoes are a T-Day staple. For that reason, they are in this Quick and Easy One-Pot Thanksgiving “Pot Pie”. If you’re not a fan of sweet potatoes, then you could easily use cubed butternut squash or any garden variety “white” potatoes.
- Green beans – Green Bean Casseroles have always been on my Thanksgiving tables, so they needed to be in this Quick and Easy One-Pot Thanksgiving “Pot Pie”. Nobody I know has ever used fresh green beans. If they weren’t frozen, then they were canned. For this recipe, I prefer using the cut, frozen variety. They contribute a bit of moisture to the final dish, and they stay fairly al dente and hold their color once the dish has been baked. Could you use canned? I wouldn’t. But if that’s the only thing standing between you and making this dish, then go for it. Fresh could work, just make sure to blanch and par-cook them for a couple of minutes before adding them to the dish.
- Vegan chicken (like Gardein strips) – I know, chicken isn’t turkey, but vegan chicken isn’t really chicken either, so whatever. I prefer to use the Gardein strips that come with teriyaki sauce (use the sauce for another dish), but you could easily cut up their “scallopini” into cubes and use that instead. Hydrated Soy Curls would work here as well as cubes of super firm or high protein tofu. If vegan meats and analogues aren’t your thing, then just add a bit more sweet potato, or any other veggies you would like.
Pantry Staples (contains affiliate links)
- “No Chicken” flavored Better Than Bouillon – One of my favorite ingredients to cook with but one of the most difficult to find in stores, this bouillon is my favorite for making a poultry-esque gravy. If you can’t find this brand, then look for the Edward and Son’s brand of vegan chicken bouillon. If you can’t find either, just use your favorite vegetable broth or bouillon instead. Just make sure that you taste the dish before baking it to make sure that it is seasoned properly.
- All purpose flour – If you’re not gluten free, there’s a good chance you have this on hand. If you are gluten free, and are planning on making this dish with gluten free stuffing, then just use whatever all-purpose gluten free flour you have. Cassava would work, and even tapioca. Just skip the step where you toast the flour with the oil, and instead mix your gluten free flour with the broth before adding it to the pan.
- Olive oil or vegan butter – I have tested the recipe with both types of fat, and they both work great. If you want to reduce the oil, or eliminate it altogether, then go for it. The dish will be just fine without it.
- Bragg’s Liquid Aminos – This is my favorite type of “soy sauce”. If you don’t have it, just use a low sodium soy sauce instead.
- Nutritional Yeast – Adding a bit of “nooch” to the gravy just adds a depth of flavor. If you don’t have it, and don’t want to worry about acquiring it to make this dish, then just leave it out.
- Poultry seasoning – Contrary to what the name sounds like, poultry seasoning doesn’t contain any poultry. Instead, it’s a blend of herbs like thyme, sage, marjoram, and rosemary that when combined smell exactly like Thanksgiving should. If you don’t have the blend, but you have the individual spices, then go ahead and just add a couple pinches of each. If you don’t want to buy the blend, and you don’t have it on hand, then just season your gravy to taste with your favorite herbs and spices.
- Store-bought vegan friendly stuffing (like Mrs. Cubbison’s Herb Seasoned “Cube Stuffing”) – Sure, you could make your one homemade stuffing like THIS RECIPE, or you could just buy a box. I Googled “vegan stuffing brands” and found a few varieties that were in my local supermarket. See what you can find near you, or just make your own bread cube croutons, and season them to taste.
- Pecans – I love the crunch and texture that a few chopped pecans add to the stuffing. If you don’t have pecans, you could use slivered almonds or even chopped walnuts. If you’re avoiding nuts altogether, then just leave them out.
- Dried cranberries – Like the pecans, dried cranberries just add a bit of texture and contrast to the stuffing, but unlike the pecans, dried cranberries add a gorgeous pop of color. If you’re not a fan, you can leave them out, but I highly recommend you reconsider.
- Cranberry sauce – This Quick and Easy One-Pot Thanksgiving “Pot Pie” is so rich and savory, and it’s nice to have a bit of acidity and brightness to cut through it. Store-ought (or even homemade) cranberry sauce does the trick. You can get the sauce or the jelly, so long as there isn’t any gelatin inside.
Equipment (contains affiliate links):
- 10 inch cast iron skillet or similar-sized baking dish ( about 2 quart, 8″x8” or 7″x11″) – To make this dish “one-pot”, then you need an oven-safe pot or saucepan that is about 10 inched in diameter and at least 2 inches tall. If you don’t have anything resembling that, then just transfer the gravy portion to an 8″x8″ or 7″x11″ baking dish, top with the stuffing and bake away.
Vegan One-Pot Thanksgiving “Pot Pie”
All of your favorite Thanksgiving dishes, veganized, and baked into one quick and easy holiday dish.
- 2 tablespoons or more olive oil or vegan butter
- 1 medium-sized sweet onion, diced, divided
- 1 cup chopped mushrooms
- ½ cup all purpose flour
- 2 cups broth (water + No Chicken Better Than Bouillon)
- ⅓ cup plant-based milk
- 1 tablespoon Bragg’s Liquid Aminos
- 1 tablespoon Nutritional Yeast
- 1 teaspoon poultry seasoning
- Salt and black pepper to taste
- Reserved onion from Savory Mushroom Gravy
- 5 ounces dry store-bought vegan friendly stuffing (like Mrs. Cubbison’s Herb Seasoned “Cube” stuffing)
- 2 tablespoon olive oil or melted vegan butter
- ¼ cup chopped pecans
- ¼ cup dried cranberries
- 1 cup hot broth (water + No Chicken Better Than Bouillon)
- Salt and black pepper to taste
- 1 cup sweet potato, peeled and cut into ½ inch cubes
- 5 ounces vegan chicken, cubed (like Gardein strips)
- 1 bag (10 ounces) frozen, cut green beans
- 1 can cranberry sauce
- Heat your 10 inch cast iron skillet* on medium heat. Add vegan butter or oil, and saute onions for about 4 minutes, or until softened slightly. Remove half of the onions, and reserve them for the Cranberry Pecan Stuffing.
- Add mushrooms, and sautee them with the onions until reduced and starting to caramelize, about 7 to 8 minutes. If the pan seems dry, add a bit more oil or butter before adding the flour. Cook the flour with the mushrooms and onions for about 2 minutes. Slowly pour in broth as you stir. Continue to mix and slowly pour, working out any lumps of flour that may develop.
- Bring the gravy up to a simmer and add the remaining gravy ingredients. Continue to simmer until thickened.
- In a large bowl, combine all of the stuffing ingredients, adding the broth last. Stir well, taste for seasoning, and cover with a lid or a plate to allow the stuffing to rest for about 10 minutes.
- Preheat oven to 350 F.
- While the gravy is still simmering, add the cubes of sweet potato, and allow them to cook for about 5 minutes before turning off the stove. Stir in the vegan chicken and frozen green beans. Taste for seasoning before smoothing out the top, and covering with the Cranberry Pecan Stuffing. Spread all of the stuffing evenly across the top of the gravy mixture.
- Cover, and bake for 30 to 35 minutes at 350 F. Carefully remove cover, turn heat up to 375 F., and bake for an additional 15 to 20 minutes, or until the stuffing is browned on top, and the gravy is bubbling around the edges of the pan.
Allow the One-Pot Thanksgiving “Pot Pie” to rest for about 5 minutes before dishing it out. Serve warm with cranberry sauce on the side.
*If you do not have a 10 inch cast iron skillet, you can prepare the Savory Mushroom Gravy portion in a large pot or saucepan, and then transfer the completed mixture to an 8×8 or 7×11 baking dish. Top with Cranberry Pecan Stuffing, cover, and bake at 350 F. for about 40 minutes before removing the cover.