Pot pie and noodles get married and live happily ever after.
Vegan One Pot Vegetable Pot Pie Noodles are getting me through this last stretch of summer. It may still be August, but I am loving this one pot super comfort food! This easy and quick noodle dish tastes exactly like a pot pie. Green beans, carrots and corn. A little nutmeg to make this luscious cream sauce even better. Noodles and veggies cooked all together in the sauce. Making this effortless. With very little clean up as well. You will want to try these.
I used fresh veggies to make these vegetable pot pie noodles. I love using fresh veggies in place of what would normally be canned or frozen. After a quick saute with some garlic, they finish cooking with the noodles in some veggie broth and then some non dairy milk.
I used oat milk for these vegan one pot vegetable pot pie noodles. It is so thick and creamy, but whatever your favorite non dairy milk is, will do. I have tried it with almond milk too, and it was also delicious. This whole one pot meal takes maybe a total of 20 minutes from start to finish. My favorite kind of dinner!
When serving these vegan one pot vegetable pot pie noodles, I like to sprinkle toasted bread crumbs on top. It makes it taste even more like a veggie pot pie! Vegetables, creamy sauce, nutmeg, thyme, noodles. So freaking amazing! I love to use these no egg noodles. To me they scream comfort food! You should be able to find some in your local grocery store. I have Publix in my area, and they have their own brand of no egg noodles. Walmart also has their own brand!

Vegan One Pot Vegetable Pot Pie Noodles
Ingredients
- 1 Tbsp. Olive oil
- 2 Cloves Garlic, chopped
- 2 C. Green beans, halved
- 1 C. Carrots, chopped
- 1 C. Corn
- 7 C. (56oz.) Vegetable broth
- 16 oz. Noodles, I used No egg pasta ribbons
- 1 tsp. Thyme
- 1/4 tsp. Nutmeg
- 1 C. Non dairy milk, I used oat milk
- 1 Tbsp. Corn starch
- 1 Tbsp. Water
- Salt and Pepper to taste
Instructions
- In a large pot, heat the olive oil on medium high. Then add in the chopped garlic. Saute for a minute.
- Then add in the green beans, carrots and corn. Stir, and season with a little salt and pepper. Saute for about 2 minutes. Reducing heat as needed.
- Now pour in the vegetable broth, and bring to a boil.
- Next, stir in the noodles and the thyme and nutmeg. Reduce heat slightly and simmer until the noodles are done(check package instructions), and a lot of the liquid has been absorbed.
- When the noodles are almost done, reduce heat to low. Season with a bit more salt and pepper. Then stir in the non dairy milk.
- Let simmer to finish cooking the noodles, and make a corn starch slurry. In a small bowl, whisk together the corn starch and water. Then pour it into the pot. Stir to combine and let simmer for another minute to thicken it up.
- Now taste and adjust seasonings, adding more of anything it needs. Serve immediately!
Notes
Any clue how much pasta it would be in grams by chance? I live overseas and cannot find pasta in ounces 🙁 would love to make it – when I convert online i get wildly different approximations!
It is just a whole standard sized bag here. I looked it up and 16 oz. is 453 g. I don’t know if that is helpful, but if you just use a whole box or bag of pasta you should be good!
What does the C. stand for in the ingredients list?
The C stands for cup(s).
What would you suggest for someone who doesn’t like tyme?
You can just leave it out, or add another fresh herb you like. Rosemary would be a good replacement if you like that.
We love this recipe, but i ends up very “wet” for us. It’s not a thick sauce. Are we doing
something wrong?
The corn starch should thicken it up nicely, but if it isn’t working, I would suggest using 2 Tablespoons of corn starch and 2 Tablespoons of water to make the corn starch slurry instead of just 1 of each.
Can I use a can of coconut milk instead of amond milk?
Yes, I think that would work!
Where do you buy eggless pasta ribbons?
Lauren gets them at Publix!
Made this tonight. The breadcrumbs are a must!!!Next time I would double the veggies. And I definitely needed 2 tbsp cornstarch and water to thicken up. Very tasty and will be making again.
Hi can left overs be refrigerated.? Made it tonight for dinner it was really good. It’s just my husband and I so I was wondering if leftovers can be refrigerated? Thanks
We made this tonight and loved it. I did use 1.5x the amount of vegetables and a double slurry of cornstarch to thicken. It was perfect. The breadcrumbs were a great topping. I toasted some leftover and then realized they were from making your Spicy “chicken” sandwhiches and the hint of heat was so good. (Panko , regular breadcrumbs, chili powder and red pepper flakes). Sometimes our mistakes are brilliant!
Thanks for the recipe. Great pot pie taste without all of the work for the crust. Quick and easy. I used potatoes and left the carrots out- just my preference for pot pie. I also added some rosemary as you suggested above. I used a lentil pasta that looked like small egg noodles.
This was very good. I used potatoes, green peas, green beans and carrots. I sautéed garlic in broth and no oil. I added extra cornstarch and then I seasoned panko to put on top. I added only half amount of pasta (I used chick pea pasta) It was perfect and great on chilly days. .
I have put this into my weekly rotation. It’s quick, it’s easy and all it uses is staples. The 2 non vegans in my family don’t even complain about it being vegan. Winning. Great recipe, definitely recommend it.