These soft-baked vegan gluten-free chocolate chip cookies are the best I’ve ever eaten. If you love a bakery-style cookie recipe with crispy edges and soft middles brimming with melty, gooey chocolate chips, this easy, one-bowl recipe is for you!
I will say, today’s vegan gluten-free chocolate chip cookies are some of the best cookies I’ve ever made. If you know me, you know that this is not a claim I make lightly. Every soft, chewy bite is loaded with melty chocolate chips (oh yes, you need to try these warm!) and a hint of pumpkin spices just in time for fall baking.
Why I Can’t Get Enough of These Vegan Gluten-Free Chocolate Chip Cookies
- One bowl . These cookies are the kind that are so easy to make, you’ll wonder why you don’t make them every weekend! You only need a single bowl to make the dough, and a mixer is optional.
- Bakery-style texture . This vegan gluten-free chocolate chip cookie recipe has the perfect soft batch cookies with just the right amount of chewiness, thanks to pumpkin purée in the dough. Even non-vegans can’t resist them!
- Lighter than the original . With pumpkin, oat flour, and coconut oil in place of butter, these are lighter, feel-good chocolate chip cookies. Let’s toast to that by devouring 3 or 4, yeah?
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – You can use your favourite vegan butter . Otherwise, coconut oil replaces butter perfectly in its solid form.
- Cane sugar – Or coconut sugar .
- Flour – Ground oats make a fabulous substitute for all-purpose flour in this gluten-free vegan chocolate chip cookies recipe. You can also check out my original vegan chocolate chip cookies made with regular flour if you’re not making your cookies gluten-free.
- Baking powder and baking soda – Check the expiration dates on the packaging so you know your leavening is fresh.
- Spices – I love to add a pinch of pumpkin pie spice and cinnamon to these cookies to boost the flavors. It also makes this recipe perfect for fall baking! Cardamom, nutmeg, or ginger would also go great here.
- Sea salt – Some goes in the cookie dough, but you can also scatter some over the tops of the cookies if you’re a fan of sweet-and-salty desserts.
- Vanilla extract
- Pumpkin puree – This replaces the eggs that are used in a traditional chocolate chip cookie. Don’t forget to buy pure pumpkin, not the cans of pumpkin pie mix!
- Vegan chocolate chips – Choose your favourite brand. I like dark chocolate.
How to Make Vegan Gluten-Free Chocolate Chip Cookies
Combine the dough ingredients.
- Cream coconut oil and sugar. First, cream the coconut oil (or vegan butter) with sugar in a large mixing bowl using a stand mixer or a hand mixer . Beat until they’re light and fluffy.
- Add remaining ingredients. Next, mix in the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt. Then, add the vanilla extract and pumpkin. Scrape down the bowl as needed and mix until the ingredients are well-combined. Fold in the chocolate chips.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 2 hours.
Divide and chill the dough.
- Shape the cookies. While the oven preheats to 350ºF, take the cookie dough out of the fridge and unwrap it. Scoop the dough, 2 tablespoons at a time, onto a lined baking sheet. Leave about 2 inches of space between each cookie (you may need two baking sheets). Then, place the dough balls back into the fridge for 10 minutes to ensure the dough is cold.
- Bake. Bake the cookies at 350ºF for 12 to 15 minutes. Afterward, let the cookies cool on the baking sheets for 10 minutes before moving them to a wire rack.
Cookie Baking Tips
- Shaping the dough. Make sure the dough balls are taller rather than wider, which will ensure that the cookies have a nice thickness to them.
- Refrigeration is key. Chilling the dough keeps it from spreading in the oven. It’s what makes your cookies thick and chewy, rather than thin and flat.
- Getting crispy and chewy cookies. If you love crispy edges and a chewy center, you might want to leave your gluten-free vegan chocolate chip cookies in the oven for the full 15 minutes of baking time.
Optional Add-Ins and Variations
You can’t beat a classic chocolate chip cookie! Or can you? Here are some add-in ideas if you’re in the mood to make your vegan gluten-free chocolate chip cookies more over-the-top:
- Raisins
- Dried cranberries
- Chopped walnuts or pecans
- Pepitas
- White chocolate chips
Storage and Freezing
- Room temperature/refrigerator. Store these vegan gluten-free chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- Freeze. Make sure your vegan gluten-free chocolate chip cookies are completely cool, and pre-freeze them on a baking sheet lined with parchment paper or wax paper. Once they’re frozen, transfer the cookies to an airtight container or zip-top bag. Thaw at room temperature or in the microwave.
More Vegan Cookies Recipes
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Banana Oatmeal Cookies
- Chai Sugar Cookies
- Kitchen Sink Cookies
- Gingersnap Molasses Cookies
Ingredients
Vegan Chocolate Chip Cookies
- 1/2 cup solid coconut oil , or vegan butter
- 1 cup cane sugar , or coconut sugar
- 2 cups flour , (or oat flour for gluten free + ½ teaspoon xanthan gum or gluten free baking flour mix)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1 cup vegan chocolate chips
Instructions
Vegan Chocolate Chip Cookies
- In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
- Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Serve and enjoy!!
Notes
- This recipe is vegan and gluten free.
- IF USING REGULAR FLOUR You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum .
- Store these vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- To freeze, cool completely, then place the cookies on a baking sheet lined with parchment paper or wax paper. Pop the baking sheet in the freezer, then once the cookies are frozen through, transfer them to an airtight container or zip-top bag. Thaw them at room temperature or in the microwave.
These soft-baked vegan gluten-free chocolate chip cookies are the best I’ve ever eaten. If you love a bakery-style cookie recipe with crispy edges and soft middles brimming with melty, gooey chocolate chips, this easy, one-bowl recipe is for you!
I will say, today’s vegan gluten-free chocolate chip cookies are some of the best cookies I’ve ever made. If you know me, you know that this is not a claim I make lightly. Every soft, chewy bite is loaded with melty chocolate chips (oh yes, you need to try these warm!) and a hint of pumpkin spices just in time for fall baking.
Why I Can’t Get Enough of These Vegan Gluten-Free Chocolate Chip Cookies
- One bowl . These cookies are the kind that are so easy to make, you’ll wonder why you don’t make them every weekend! You only need a single bowl to make the dough, and a mixer is optional.
- Bakery-style texture . This vegan gluten-free chocolate chip cookie recipe has the perfect soft batch cookies with just the right amount of chewiness, thanks to pumpkin purée in the dough. Even non-vegans can’t resist them!
- Lighter than the original . With pumpkin, oat flour, and coconut oil in place of butter, these are lighter, feel-good chocolate chip cookies. Let’s toast to that by devouring 3 or 4, yeah?
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – You can use your favourite vegan butter . Otherwise, coconut oil replaces butter perfectly in its solid form.
- Cane sugar – Or coconut sugar .
- Flour – Ground oats make a fabulous substitute for all-purpose flour in this gluten-free vegan chocolate chip cookies recipe. You can also check out my original vegan chocolate chip cookies made with regular flour if you’re not making your cookies gluten-free.
- Baking powder and baking soda – Check the expiration dates on the packaging so you know your leavening is fresh.
- Spices – I love to add a pinch of pumpkin pie spice and cinnamon to these cookies to boost the flavors. It also makes this recipe perfect for fall baking! Cardamom, nutmeg, or ginger would also go great here.
- Sea salt – Some goes in the cookie dough, but you can also scatter some over the tops of the cookies if you’re a fan of sweet-and-salty desserts.
- Vanilla extract
- Pumpkin puree – This replaces the eggs that are used in a traditional chocolate chip cookie. Don’t forget to buy pure pumpkin, not the cans of pumpkin pie mix!
- Vegan chocolate chips – Choose your favourite brand. I like dark chocolate.
How to Make Vegan Gluten-Free Chocolate Chip Cookies
Combine the dough ingredients.
- Cream coconut oil and sugar. First, cream the coconut oil (or vegan butter) with sugar in a large mixing bowl using a stand mixer or a hand mixer . Beat until they’re light and fluffy.
- Add remaining ingredients. Next, mix in the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt. Then, add the vanilla extract and pumpkin. Scrape down the bowl as needed and mix until the ingredients are well-combined. Fold in the chocolate chips.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 2 hours.
Divide and chill the dough.
- Shape the cookies. While the oven preheats to 350ºF, take the cookie dough out of the fridge and unwrap it. Scoop the dough, 2 tablespoons at a time, onto a lined baking sheet. Leave about 2 inches of space between each cookie (you may need two baking sheets). Then, place the dough balls back into the fridge for 10 minutes to ensure the dough is cold.
- Bake. Bake the cookies at 350ºF for 12 to 15 minutes. Afterward, let the cookies cool on the baking sheets for 10 minutes before moving them to a wire rack.
Cookie Baking Tips
- Shaping the dough. Make sure the dough balls are taller rather than wider, which will ensure that the cookies have a nice thickness to them.
- Refrigeration is key. Chilling the dough keeps it from spreading in the oven. It’s what makes your cookies thick and chewy, rather than thin and flat.
- Getting crispy and chewy cookies. If you love crispy edges and a chewy center, you might want to leave your gluten-free vegan chocolate chip cookies in the oven for the full 15 minutes of baking time.
Optional Add-Ins and Variations
You can’t beat a classic chocolate chip cookie! Or can you? Here are some add-in ideas if you’re in the mood to make your vegan gluten-free chocolate chip cookies more over-the-top:
- Raisins
- Dried cranberries
- Chopped walnuts or pecans
- Pepitas
- White chocolate chips
Storage and Freezing
- Room temperature/refrigerator. Store these vegan gluten-free chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- Freeze. Make sure your vegan gluten-free chocolate chip cookies are completely cool, and pre-freeze them on a baking sheet lined with parchment paper or wax paper. Once they’re frozen, transfer the cookies to an airtight container or zip-top bag. Thaw at room temperature or in the microwave.
More Vegan Cookies Recipes
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Banana Oatmeal Cookies
- Chai Sugar Cookies
- Kitchen Sink Cookies
- Gingersnap Molasses Cookies
Ingredients
Vegan Chocolate Chip Cookies
- 1/2 cup solid coconut oil , or vegan butter
- 1 cup cane sugar , or coconut sugar
- 2 cups flour , (or oat flour for gluten free + ½ teaspoon xanthan gum or gluten free baking flour mix)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1 cup vegan chocolate chips
Instructions
Vegan Chocolate Chip Cookies
- In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
- Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Serve and enjoy!!
Notes
- This recipe is vegan and gluten free.
- IF USING REGULAR FLOUR You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum .
- Store these vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- To freeze, cool completely, then place the cookies on a baking sheet lined with parchment paper or wax paper. Pop the baking sheet in the freezer, then once the cookies are frozen through, transfer them to an airtight container or zip-top bag. Thaw them at room temperature or in the microwave.
Vegan Gluten Free Chocolate Chip Cookies
Ingredients
Vegan Chocolate Chip Cookies
- 1/2 cup solid coconut oil or vegan butter
- 1 cup cane sugar or coconut sugar
- 2 cups flour (or oat flour for gluten free + ½ teaspoon xanthan gum or gluten free baking flour mix)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1 cup vegan chocolate chips
Instructions
Vegan Chocolate Chip Cookies
- In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
- Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Serve and enjoy!!
Notes
- This recipe is vegan and gluten free.
- IF USING REGULAR FLOUR You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum .
- Store these vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- To freeze, cool completely, then place the cookies on a baking sheet lined with parchment paper or wax paper. Pop the baking sheet in the freezer, then once the cookies are frozen through, transfer them to an airtight container or zip-top bag. Thaw them at room temperature or in the microwave.
Nutrition
Vegan Gluten Free Chocolate Chip Cookies https://jessicainthekitchen.com/vegan-chocolate-chip-cookies-gluten-free/ October 13, 2021
This vegan pot pie recipe is hearty, filling, and packed with tender veggies in a creamy meatless gravy. These mini pot pies are ready in under an hour and perfect for the holidays, or a cozy comfort food dinner any night of the week!
Plant-based Thanksgiving recipes aren’t easy to come by, but this easy vegan pot pie is the perfect entree for all the vegans and vegetarians at your table. These mini pot pies are an easy, vegetable-based variation of my vegan chicken pot pie , and even quicker to whip up for a weeknight dinner. Enjoy hearty vegan pot pie all year long! Since they can be customized with your favorite vegetables and add-ins (more on that below!), everyone is guaranteed to love them.
What’s So Wonderful About This Vegan Pot Pie Recipe
- Perfect for making ahead. If you’re making vegetable pot pies as a vegan main dish for Thanksgiving, you can prepare these in advance so they’re ready to pop into the oven on the big day.
- They couldn’t be easier. Aside from the ramekins used for baking, this vegan pot pie is a one-pot deal, which means cleanup is a breeze. Using a pre-made pastry dough for the crust also shaves off your prep time, without sacrificing flavor.
- Comfort food goodness. If you’re craving a comfort food meal, it doesn’t get much more cozy than this vegan pot pie recipe! Just add a side of fluffy vegan dinner rolls .
Watch the Video to See How It’s Made:
Notes on Ingredients
This is an overview of what you’ll need to make this homemade pot pie. Scroll down to the recipe card below the post for the full printable recipe with amounts.
- Vegan butter – I prefer the rich flavor of a plant-based butter , but you can use olive oil instead if you don’t have butter on hand.
- Onion, carrots, and celery – Essential aromatics that build the flavour in the filling. A yellow or white onion is perfect, or try switching things up by using two shallots. Rainbow carrots can add a fun pop of color to the recipe.
- Sliced mushrooms – Use cremini or white mushrooms.
- Fresh herbs – Minced garlic and fresh thyme. Fresh rosemary or sage can be used instead of or in addition to the thyme.
- Gluten-free flour – Use all-purpose flour if you’re not on a gluten-free diet.
- Vegetable broth – Store-bought or homemade .
- Frozen peas – Not a fan of peas? Omit them or use white beans instead.
- Gluten-free puff pastry – This can be regular phyllo dough, gluten-free phyllo dough (also known as filo dough), or gluten-free vegan pie crust . You can make homemade phyllo if you’re feeling adventurous. Of course, if you’re not on a gluten-free diet, use any type of pastry dough you like.
How to Make Vegan Pot Pie
Sauté the veggies.
- Prepare for baking. Preheat your oven to 375ºF and set out three ramekins.
- Sauté the vegetables. Melt the vegan butter in a pan over medium heat, then add the onion, carrots, celery, mushrooms, garlic, and thyme. Cook until onions are translucent and the carrots have softened, which should take about 8 minutes.
- Make the sauce. Add flour and stir to coat the veggies. Keep cooking until the flour has browned a bit, then pour in the broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, or until the vegetables are tender.
Stir in the peas.
- Finish the filling. Add the peas to the filling, stir, and remove the pan from the heat. Season to taste.
- Assemble the pot pies. Pour the filling into the ramekins and top with a piece of phyllo, pie crust, or puff pastry dough cut to size.
- Bake. Bake the pot pies for 30 minutes, keeping a close eye on the tops to make sure they don’t brown too quickly. If they do, cover them with foil.
- Broil the top. Broil the pot pies on low for a few minutes to make the crust crispy and browned. Remove the ramekins from the oven, allow them to cool for a few minutes, then serve.
Make It Ahead
You can make this vegan pot pie recipe up to 3 days in advance to reheat when it’s time to serve. For best results, I recommend making the filling and refrigerating it; then, when you’re ready to bake the pot pies, you can top them with the pastry. This keeps the top from getting soggy.
Recipe Tips
- Add some vents. Use a sharp knife to cut some vents into the pastry topping before you put the pot pies in the oven. This allows steam to escape .
- Deglaze the pan. This is entirely optional, but you can pour a splash of dry white wine into the pan to deglaze it after the flour has browned. The wine itself adds flavor, and it also loosens all the browned bits from the bottom of the pan, giving the sauce more depth.
- Place your oven rack in the middle position. This will keep the top crust from burning!
What Else Can I Add to This Pot Pie Recipe?
A classic pot pie is the perfect canvas for your favourite recipe variations! Here are some ideas for switching things up:
- Add different vegetables. Try diced butternut squash, potatoes (sweet or not!), broccoli, cauliflower, asparagus, green beans, or anything that strikes your fancy.
- Make it cheesy. If you want the sauce to have some cheesy flavor, add nutritional yeast to taste or fold in your favorite meltable plant-based cheese.
- Make it meaty. A plant-based sausage would be an amazing addition to this vegan pot pie recipe. Just crumble it up and fold it in with the peas.
What to Serve With Vegan Pot Pie
Vegan pot pie is a delicious one-dish meal on its own. But, if I do pair it with a side, I love a light vegan Caesar salad with coconut bacon or crunchy kale cabbage slaw .
These mini pot pies are one of my favourite vegan Thanksgiving mains. Serve them with holiday sides like mashed cauliflower , caramelized maple roasted Brussels sprouts , and vegan green bean casserole . Don’t forget a slice of vegan pumpkin pie for dessert!
Storage and Reheating
- Refrigerate. Store any leftover vegan pot pie in the refrigerator, covering the top with foil.
- Reheat. I like to remove the crust, reheat the rest of the pie in the microwave, then reheat the crust for the last 10-20 seconds to keep it crispy. Alternatively, you could reheat it in your oven at 350ºF for about 10 minutes.
- Freeze. Once they’ve cooled, wrap the pies tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. You can bake the pot pies from frozen at 350ºF for 40-60 minutes.
More Vegan Main Dishes
- Stromboli Recipe
- Vegan Turkey
- Vegan Wellington
- Vegan Shepherd’s Pie
- Vegan Meatloaf (Thanksgiving Main Dish)
Ingredients
Vegan Pot Pies
- 2 tablespoons vegan butter
- 1 small onion
- 2 cups sliced carrots
- 4 stalks celery , finely chopped
- 2 cups sliced mushrooms
- 4 cloves garlic , minced
- 1-2 stalks fresh thyme
- ¼ cup flour , or gluten free flour
- 3 cups vegetable broth
- salt & pepper to taste
- 1/2 cup frozen peas
To Top
- Phyllo dough , or if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry
Instructions
Vegan Pot Pies
- Preheat oven to 375°F/190°C. Set aside 3 ramekins.
- In a pan over medium heat, melt vegan butter.
- Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
- Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
- Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
- Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
- Pour mixture into medium sized ramekins and top with filo or dough.
- Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
- Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!
Notes
- Here’s a recipe for gluten free filo dough
- You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350 ° F/180 °C for 10 minutes.
- You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
- These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.
