Your heart is full of fertile seeds, waiting to sprout. ~ Morihei Ueshiba
Start by gathering your favorite spring vegetables. I like to use fresh peas, carrots, mushrooms, potatoes, asparagus, and fennel. Fennel adds such a nice sweetness.
You can also add seared tofu ( or baked chicken) for added protein if you like, or feel free to add 2 cups more of veggies.
Fill the ramekins with the veggie stew, leaving ½ inch space. Using your finger tip, dampen the edge of the ramekin with a little water (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 baking sheet in a 375 F oven, to catch all the juices.
Check at 15-20 minutes as some ovens run hot, paying attention so they don’t get too dark. Keep in mind the smaller the ramekin, the faster they will cook.
You can also make this is a 9×13 inch baking dish.
In our catering business, we make a mini appetizer version of these vegan pot pies, which are always fun at a gathering!
Here, below I made the Vegan Pot Pie in a spring form pan with removable sides and bottom. It was a little tricky, and I must admit, I got very lucky. It doesn’t consistently turn out this way. But feel free to give it a go if you are game, adding an additional 20-30 minutes to the baking time.
I removed the sides of the spring form pan when the top was golden, and let the sides get golden too, covering the top with foil. Yes, quite fussy. A word of caution, if the sides are not firm enough ( cooked enough) or not sealed well to the top crust, the stew can and may just pour out. A frustrating endeavor, so I don’t like to encourage doing it this way.
But using ramekins turns out perfect every time! So I really recommend doing it this way.
Vegan Pot Pies with Spring Veggies
Vegan Pot Pie with Spring Veggies! A simple delicious pot pie recipe made with flakey puff pastry crust that features vibrant spring veggies. Simple, easy and full of flavor!
- Prep Time: 55 mins
- Cook Time: 35 mins
- Total Time: 1 hour 15 mins
- Yield: 6-8 1x
- Category: Vegan, spring recipes,
- Method: Baked
- Cuisine: American
Ingredients
- 1 lb diced, blanched yukon gold potatoes
- 3 tablespoons olive oil
- 1 cup diced onion or leeks
- 4 cups any combination of: diced carrot, parsnip, celery, fennel, mushrooms, pearl onions ( leave whole)
- generous pinch salt and pepper
- 1 cup fresh peas (raw) or 1 cup asparagus tips ( or both)
- 1 lb tofu, seared with salt and pepper (optional, or sub more veggies, or sub baked chicken breast )
- 1/4 cup flour
- 3 cups flavorful veggie stock
- 2 teaspoons whole grain mustard
- 1/3 cup dry white wine
- 1 tablespoon fresh thyme
- 1–2 tablespoon fresh tarragon
- 1 teaspoon kosher salt
- 1 tablespoon nutritional yeast (optional)
- ¼ teaspoon white pepper
- 1 package vegan puff pastry dough
Instructions
- 375 F oven
- Blanch potatoes. Saute leeks or onions in 3 Tablespoons oil, for 5-6 minutes on med heat until translucent and tender. Add 4 cups diced veggies, and salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 10 -12 minutes. Splash with wine, and cook on medium heat until it evaporates, about 4 minutes. While this is cooking sear the tofu.
- To the veggies, stir in flour and nutritional yeast 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. Taste and adjust salt.
- Roll out Puff pastry dough to fit what baking dishes you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them ( with a sharp knife) leaving an extra 1/4 in – 1/2 in for crimping.
- Fill the ramekins ¼- ½ inch below the rim and dampen the edge of the ramekin with a little water, on your finger tip (or use egg wash). Place the puff pastry over top and crimp the edges with a fork pressing down into the edge of the baking dish. Make a slit so pie can vent, and either brush with an egg wash, or a little olive oil. Place on a sheet pan ( to catch any juices) in the oven.
- Check at 15-20 minutes as some ovens do run hot, paying attention so they don’t get too dark (turning oven down to 350 if need be). Smaller ramekins will cook faster. Depending on the the baking dish, baking times will vary. They are done when they are puffed, bubbling and golden. ( 20-35 minutes)
- 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. Bake for 25-35 minutes until puffed and golden.
Notes
If adding chicken to some, divide the veggie stew and fold in baked chicken breast to the amount you think you will need. Make sure the chicken is seasoned ( at least with salt and pepper).
Keywords: vegan pot pie, pot pie recipes, best vegan pot pie, pot pie with mushrooms, vegetable pot pie, spring vegetable pot pie
Tartlet Sweets says
March 28, 2013 at 2:31 pmOh my goodness, those are the cutest lil pot pies I have ever seen! And I love that they’re vegan too. In fact, I love virtually everything about these–fennel, peas, tarragon, whole grain mustard. These sound so good!
Ann Harrison says
March 28, 2013 at 3:49 pmSounds (and looks) absolutely delicious! I can’t wait to share this with my family for Easter Brunch.
~~Found you through a Pinterest board :-> ~~
http://www.annagainandagain.com/
Sylvia Fountaine says
April 19, 2013 at 1:18 amThanks!
moveeatcreate says
April 15, 2013 at 1:33 amI absolutely love vegetarian pot pie and this one looks splendid. Beautiful photography, too. I can’t wait to try it.
Anonymous says
April 19, 2013 at 12:34 amwhat does dry white mean?
Sylvia Fountaine says
April 19, 2013 at 1:18 amOops! wine. Thanks, I will fix it!
Bonnie says
April 19, 2013 at 4:48 pmMaking this tonight! Thank you for updating pot pies for spring!
Bonnie says
April 19, 2013 at 4:49 pmMaking this tonight! Thanks for updating pot pies for spring!
OFF LEASH PHOTOGRAPHY says
May 8, 2013 at 2:43 pmThis looks amazing! What is the bottom pie cooked in? Could you make the filling beforehand, do you think it would keep overnight?
Sylvia Fountaine says
June 24, 2013 at 2:49 pmThe filing should keep for several days in your fridge!
OFF LEASH PHOTOGRAPHY says
May 8, 2013 at 2:58 pmThis looks amazing! What kind of dish did you use for the big one at the bottom, and how did you get it out of the pan? And do you think the filling would keep if you made it the night before cooking?
Sylvia Fountaine says
May 31, 2013 at 3:07 pmSo…I used a cheese cake pan. It was pretty tricky and I don’t recommend it because the bottom did not cook through. I removed the sides of the pan and let it brown up in the oven, but overall pie was quite fragile. I think next time for this type of look, I would blind bake the shell first ( bottom and sides) then fill and attach the top.
Valgerdur says
May 31, 2013 at 2:13 pmyes, also dying to know how you made the pie in the last photo- how beautiful!
Anonymous says
June 24, 2013 at 12:53 amHi There
I am trying to find these ramekins I wonder if you could direct as to where I could find them at all??
Thanks very much!
Sylvia Fountaine says
June 24, 2013 at 2:48 pmCost Plus World Market…they have both!
Anonymous says
November 16, 2013 at 5:29 amWhat is carb and calorie count?
Emma says
May 20, 2014 at 1:57 amBeautiful pictures… I just want to dive into that pie head first…
militashomisma says
January 11, 2015 at 9:23 pmI absolutelly love this.thankyou 🙂
Anonymous says
March 19, 2015 at 10:02 amThis is absolutely delicious, I made it for my flatmates for dinner tonight in one big casserole type pot and it turned out great. They absolutely demolished it, thank you.
Sylvia Fountaine says
March 21, 2015 at 1:35 pmThanks for sharing…glad they liked it!
The Blonde Chef says
March 21, 2015 at 8:20 pmThis is so gorgeous! I especially love that last photo! New follower, right here!
Lexy says
April 29, 2015 at 9:31 amIs there maybe something I could substitute out for the dry white wine? It’s not so much an issue of the alcohol content since I know it will cook off, but my mom is highly allergic to fruit and so can’t have any wine or lemon juice or anything like that even in small amounts.
Sylvia Fountaine says
April 29, 2015 at 10:24 pmI think you could just leave it out, it should be fine. Maybe add a drop or two of vinegar ( can she have this?) for acidity?
linda says
March 10, 2016 at 5:47 pmi decided to make my own pies because the farmers’ market here obviously uses frozen veggies (always too much liquid) so i’m glad to have found your recipe (pinterest) ! i had to use a muffin tray and wrapped the ‘pies’ like little pockets. they were easy to make and i now have a reason to buy ramekins!
Natalie says
March 16, 2016 at 6:30 pmI used pan-fried tempeh instead of chicken, beef, or tofu for my protein. Half a pound, and used an extra half a pound of king mushrooms to accommodate. Awesome!
Sylvia Fountaine says
March 17, 2016 at 7:34 amSounds delicious!
Betsy says
March 20, 2016 at 6:26 amIs it possible to make the filling ahead of time and freeze it for later use?
Sylvia Fountaine says
March 20, 2016 at 7:13 amI haven’t tried but I think that should work fine!
Adele says
October 5, 2016 at 2:06 pmWhat temperature did you cook the pie at?
★★★★
Sylvia Fountaine says
October 6, 2016 at 5:50 amOoops… 400F. Thanks and sorry. I just fixed it.
Breanna says
July 12, 2017 at 5:47 amHi! I’m making this for a Game of Thrones medieval feast watch party and I plan on making either one large pie in a deep baking dish or two. How would you suggest I make that work? I unfortunaltey do not have small ramekins but I’m dieing to make these. Also do you think I should bake it at 400 degrees even in a large dish? Thanks!
Sylvia Fountaine says
July 14, 2017 at 6:41 amA large baking dish would work fine. Yes, keep oven at 400F, checking halfway through and rotating pan if necessary. My guess is it will take a little longer to get it to puff since it’s bigger. 35-40 mins? Just keep an eye on it. 🙂 You may want to start off with warm filling, to help it bake faster.
★★★★★
Limor says
November 3, 2017 at 7:59 amDo you think you could make individual pies in a muffin pan? We are in between moves and I am trying to avoid purchasing new things.
Senia says
November 23, 2017 at 7:33 amI’ve used this recipe as a base for a few years now and I love it. So easy to customize and all of tips are helpful.
★★★★
Monica says
January 21, 2018 at 8:13 amI had trouble getting it to thicken. I ended up having to cook and stir 30 minutes and add extra flour. Was I looking for it to be too thick? Should it still be soupy? Or did I perhaps do something else wrong?
Sylvia Fountaine says
January 22, 2018 at 1:31 pmHuh, that seems strange. I’m not sure what happened… it shouldn’t be too soupy. Perhaps too much liquid or not enough veggies?
B says
March 30, 2018 at 8:17 amWhat temperature do you set the oven to? It doesn’t say on the recipe.
Sylvia Fountaine says
March 31, 2018 at 7:48 am375 F
Kate says
March 30, 2018 at 8:35 amThe first step seems to have been deleted. What do these bake at?
Cannot wait to try them for Easter!
Sylvia Fountaine says
March 31, 2018 at 7:48 am375F- sorry!
Jane says
April 19, 2018 at 5:38 pmThough the calendar says it is Spring time, our recent icy rain and dusting of snow belie the change of season. As it was a sunny day today, I was inspired to pick up some fresh Spring vegetables and try this recipe for the first time. What a delicious celebration of Spring!! From the fresh peas to the tender asparagus, the fresh tarragon, and whole-grain mustard… So, so good! Sylvia–Thank you for sharing your recipes, inspiring quotes, and beautiful photography.
★★★★★
Sylvia Fountaine says
April 20, 2018 at 6:38 amThankyou Jane!!!
Emma says
March 30, 2019 at 10:22 amIs it possible to make this without tofu and just add more veggies? I’m vegan and would love to make this for my family.