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Vegan, Gluten-Free, Low FODMAP Pot Pie in casserole dish and on plate

Vegan, Gluten-Free, Low FODMAP Pot Pie

Our Vegan, Gluten-Free, Low FODMAP Pot Pie is the perfect choice for a hearty main dish for vegans, vegetarians or even a crowd with a few carnivores thrown in for good measure.

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 8 servings
Calories: 373 kcal
Author: Dédé Wilson


Vegetable Filling:

  • 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
  • 1/2 cup (32 g) finely chopped scallions, green parts only
  • 8 ounces (225 g) cleaned and chopped oyster mushrooms
  • 2 ounces (55 g) baby kale
  • 1/2 medium zucchini, trimmed, quartered lengthwise and chopped
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces (340 g) small red potatoes, quartered
  • 2 medium carrots peeled, quartered lengthwise and chopped
  • 2 medium parsnips peeled, quartered lengthwise and chopped
  • 1/4 cup (8 g) finely chopped flat-leaf parsley
  • 1/4 cup (52 g) vegan “butter” spread, such as Earth Balance
  • 1/4 cup (28 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 2 cups (480 ml) Low FODMAP Vegetable Broth, warm or room temperature
  • 1 1/2 cups (360 ml) unsweetened almond milk, warm or room temperature
  • 1 tablespoon white miso
  • 1/2 teaspoon dried thyme

Vegan Biscuits:

  • 1 scant cup (220 m) unsweetened almond milk
  • 2 teaspoons lemon juice
  • 1 3/4 cups (254 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (52 g) vegan “butter” spread, such as Earth Balance


  1. Begin to bring a large pot of salted water to a boil. Position rack in hottest area of oven and preheat oven to 425°F/220°C. Coat the inside of a 3-quart (2.8 L) casserole dish (or a 13 by 9-inch/33 cm by 23 cm casserole dish) with nonstick spray.
  2. For the Vegetable Filling: Meanwhile, heat Garlic-Infused Oil in a large sauté pan over medium heat until shimmering, then add scallions. Sauté for a couple of minutes until softened, then add mushrooms, kale and zucchini and continue to sauté until vegetables are crisp tender. Season well to taste with salt and pepper. Use a silicone spatula to scrape into a large mixing bowl; no need to wash the pan.
  3. As soon as the pot of water comes to a boil (hopefully you can multi-task a bit here) add the potatoes, carrots and parsnips and boil until crisp tender, probably about 8 minutes. Drain well when done and add to the large mixing bowl with other veggies.
  4. Going back to the wiped-out sauté skillet, melt the vegan “butter” spread over medium heat, then whisk in the flour and cook for about 1 minute or until the flour begins to color. Whisk in the vegetable broth, almond milk, miso and thyme and cook, whisking often, until thickened and smooth. Scrape over the vegetables, add the parsley, and fold everything together to combine well. Taste and season as desired. Scrape into prepared pan.
  5. For the Biscuits: Stir the almond milk and lemon juice together in the measuring cup and set aside for 5 minutes to thicken.
  6. Whisk together the flour, baking powder, baking soda and salt in a large bowl to aerate and combine. Add the “vegan” butter spread and cut in, using a pastry blender until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch to 1/2 inch (3mm to12 mm) in size. Add the soured almond milk and stir in until evenly moistened and the dough is well combined, but not over-mixed.
  7. Use a large spoon (or two) and drop the biscuit dough on top of the vegetable mixture here and there. Bake for 15 to 20 minutes or until filling is bubbling hot and the biscuits are lightly browned. Serve as soon as possible.



  • You will always get the best results from our recipes if you use the ingredients that are recommended. In this case I have used Earth Balance baking sticks and the biscuit component was developed using this product. I cannot vouch for the results if you use alternative margarines.
Nutrition Facts
Vegan, Gluten-Free, Low FODMAP Pot Pie
Amount Per Serving
Calories 373 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g5%
Sodium 796mg33%
Potassium 4mg0%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 3g3%
Protein 5g10%
Vitamin C 0.5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.