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
Is it possible to make this without tofu and just add more veggies? I’m vegan and would love to make this for my family.
Though 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.
★★★★★
Thankyou Jane!!!
The first step seems to have been deleted. What do these bake at?
Cannot wait to try them for Easter!
375F- sorry!