Harvest veggie pot pies are a cozy, comforting dish filled with seasonal goodness. These individual pot pies feature a delicious mix of butternut squash, fresh cranberries, and cannellini beans. This vegan recipe comes from Pamela Anderson’s new plant-based cookbook I LOVE YOU: Recipes from the Heart .
The addition of butternut squash adds a creamy sweetness and vitamins C and E. The cannellini beans bring plant-based protein and fiber , making these pies both nourishing and filling. Read more: 5 Vegan Savory Pie Recipes What makes these pot pies special is their unique mix of ingredients and flavors.
Roasting the squash with cranberries gives a slightly sweet, tart flavor that balances perfectly with savory vegetables like carrots , celery, and onions. Fresh sage and white wine add a depth of flavor, giving these mini pot pies a warm, earthy taste that’s perfect for fall and winter. Plus, the flaky homemade crust and rich sage gravy add layers of taste and texture.
These vegan pot pies make an ideal meal or snack, especially for colder days. They’re easy to hold, kid-friendly, and great for a packed lunch or cozy family dinner. Serve them with a drizzle of warm sage gravy, and you have a satisfying, comforting dish that celebrates the flavors of the harvest season.
Read more: 10 Vegan Dinner Ideas To Make In November Harvest veggie pot pies Ingredients cups (440 g) unbleached organic all-purpose flour 1 tablespoon granulated sugar 1⁄2 teaspoon fine sea salt 1 cups pl.
