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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Thanksgiving Veggie Pie


Here's a classic dish befitting your Thanksgiving table that will entice even the most recalcitrant veggie eater, young or old. It's a classic savory pie with creamy, nostalgic pot pie flavor and mouthfeel (minus the poultry and dairy of course!). Make tasty crackers with the excess dough trimmings.


Prep time 60 minutes          Bake time 25 minutes              Makes one 9” pie (not deep dish) or eight 3” slices




2 ½ cups white whole wheat flour¹ or whole wheat pastry flour

3 Tablespoons arrowroot

3 Tablespoons flaxseed, freshly ground

2 Tablespoons nutritional yeast

1 teaspoon garlic granules

1 teaspoon onion granules

Pinch white pepper

1 teaspoon baking powder

¾ cup Japanese white sweet potato (satsumaimo) pulp, large dice and steamed

¼– ⅓ cup unsweetened almond milk

½ cup aquafaba to brush on dough


1 Available online or at Whole Foods Market



1 medium large yellow onion, medium dice

1 large or two small leeks, whites and tender green stalks, medium dice

1 small tied bunch fresh thyme sprigs or 1 teaspoon dried thyme leaves

1 large carrot, medium dice

2 large celery stalks, medium dice

2 bay leaves

3 cloves, garlic, minced

1 russet potato, medium dice

2 cups packed baby spinach leaves

1 cup frozen peas

6 Tablespoons white whole wheat flour or whole wheat pastry flour

1 cup veggie broth, no sodium

Sea salt to taste (optional)

Grinds of black pepper



Preheat oven to 400°F/204°C



In a food processor combine all dry ingredients. Pulse to blend. Add sweet potato pulp and ¼ cup of the almond milk. Run for 2 minutes or until a dough forms and gathers into a soft, pliant ball. Add a bit more milk as needed to create a soft but not wet dough. Allow to rest, covered, as you make the filling.



Heat a large skillet on medium flame. Add onion, leeks, carrot, celery, thyme, bay leave. Cover and lower heat so that vegetables sweat and do not burn as they release their liquids and cook slowly in their own juices. Cook for 15-20 minutes on low heat, stirring occasionally until vegetables soften. Add ¼ cup broth, stir, as you add garlic and potatoes. Cover and continue to cook. When potatoes are tender but still firm remove the bay leaves and thyme.  Add spinach and peas. Stir in flour and cook for 5 minutes. Gradually add ½-¾ cup broth, stirring. Sauce will thicken and become very dense. We need a fairly dense filling to hold the pie together and slice well. Season to taste. Remove from heat.


Composing the Pie

Sprinkle your flour over a large board roll out dough in a large circle about ⅛” for a crisper crust or 3/16” thick for a softer, more tender crust.  Dust with additional flour if required to prevent sticking. Fold dough in quarters, center over pie dish, unfold and gently press into dish. Trim. Crimp edges. Fill with filling. Reroll out dough trimmings 3/16” thick and cut out with your favorite cookie cutter. Decorate top of pie with the dough cut-outs. Brush pie surface with aquafaba.


Set aside remaining dough until pie is baked, covered with a damp cloth to prevent drying.


Bake pie on middle shelf for 20-30 minutes or until crust and cut outs are golden.  Place on cooking rack and rest for 15-20 minutes to solidify before slicing and serving.


Serve on warmed plates. Garnish lightly with fresh thyme leaves, if desired.



Roll remaining dough out thinly (1/8”) for crispy crackers, 3/16” for soft crackers. Cut out with cutters or create rectangles or diamonds with a pizza wheel. Place on a cookie sheet, lined with parchment. Brush with aquafaba. Sprinkle on sesame and/or poppy seeds or onion flakes, dried herbs, a wee bit of salt, freshly ground black pepper, or a pinch of Old Bay spice if you like ‘em spicy, or whatever seasonings you like. Bake for around 8-12 minutes or until golden and lightly crispy on edges. Cool on a rack. And enjoy!

Thanksgiving Veggie Pie