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
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
- 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
Instructions
- 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.
Oh 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!
Sounds (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/
Thanks!
I absolutely love vegetarian pot pie and this one looks splendid. Beautiful photography, too. I can’t wait to try it.
what does dry white mean?
Oops! wine. Thanks, I will fix it!
Making this tonight! Thank you for updating pot pies for spring!
Making this tonight! Thanks for updating pot pies for spring!
This looks amazing! What is the bottom pie cooked in? Could you make the filling beforehand, do you think it would keep overnight?
The filing should keep for several days in your fridge!
This 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?
So…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.
yes, also dying to know how you made the pie in the last photo- how beautiful!
Hi 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!
Cost Plus World Market…they have both!
What is carb and calorie count?
Beautiful pictures… I just want to dive into that pie head first…
I absolutelly love this.thankyou 🙂
This 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.
Thanks for sharing…glad they liked it!
This is so gorgeous! I especially love that last photo! New follower, right here!
Is 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.
I 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?
i 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!
I 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!
Sounds delicious!
Is it possible to make the filling ahead of time and freeze it for later use?
I haven’t tried but I think that should work fine!
What temperature did you cook the pie at?
★★★★
Ooops… 400F. Thanks and sorry. I just fixed it.
Hi! 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!
A 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.
★★★★★
Do 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.
I’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.
★★★★
I 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?
Huh, that seems strange. I’m not sure what happened… it shouldn’t be too soupy. Perhaps too much liquid or not enough veggies?
What temperature do you set the oven to? It doesn’t say on the recipe.
375 F
The first step seems to have been deleted. What do these bake at?
Cannot wait to try them for Easter!
375F- sorry!
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!!!