Start by gathering your favorite spring vegetables. I like to use fresh peas, asparagus, and fennel.
Fennel adds a nice sweetness.
If you are able to find fresh peas, definitely use them — they are the best.
Basically you will need: 4 cups of any combination of carrots, celery, fennel, mushrooms, or pearl onions. Additionally, 1 cup of diced onions (or leeks), 1 cup of peas (or asparagus), 1 pound of diced blanched potatoes, and either 1 pound of seared tofu, cooked chicken, or cooked beef roast.
If searing tofu, here is an easy way to do it, which will give you flavorful crispy tofu every time (just leave out the sugar).
Fill the ramekins and dampen the edge of the ramekin with a little water, on your finger tip (or use egg wash). Crimp the edges with a fork. Make a slit so pie can vent, and either brush with an egg wash, or a little olive oil. Place on a cookie sheet in a 400F oven. Check at 15-20 minutes as some ovens run hot, paying attention so they don’t get too dark. Smaller ramekins will cook faster. You can also make this is a 9×13 inch baking dish. If you fill them overly full like I did below, they will bubble over in the oven. I love this look, but if you like things neat and tidy, just fill to slightly below the rim.
We also make these in little mini ramekins as an appetizer.
Spring Vegetable Pot Pie
1/4 cup flour
3 cups flavorful veggie stock
1 cup diced onion (or pearl onions)
4 cups any combination of: diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 teaspoons whole grain mustard
1/3 cup dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 teaspoon kosher salt
1 tablespoon nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on medium heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in – 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
Total time: Yield:4-6