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.
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 375 F 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 when catering.
Here, below I made this in a Cheese Cake Pan with removable sides and bottom. It was a little tricky, and I got lucky.
Spring Vegetable Pot Pie
Spring Vegetable Pot Pie -an easy vegan pot pie, made with puff pastry curst that can be easily customized.
- Prep Time: 45 mins
- Cook Time: 35 mins
- Total Time: 1 hour 15 mins
- Yield: 6
- Category: Vegan
- Method: Baked
- Cuisine: Entree for Spring
- 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
- 1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
- 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
- 375 F oven
- Blanch potatoes. Saute leeks or onions in 3 T 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 leaving an extra at least 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 cookie sheet 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 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.