Description
Everything to know to make a vegan vegetable pot pie with a buttery, flaky crust and a creamy, vegetable-packed center.
Ingredients
Units
- 1 pound Yukon gold or red potatoes, cut in bite sized chunks
- 2 cups carrots, cut in half moons
- 3 tablespoons vegan butter or olive oil, divided
- 1 onion or leek, chopped small
- 3 cloves garlic, chopped small
- 1 medium fennel bulb, cored and diced.
- 1 cup asparagus, cut in 1/2″ pieces ( or sub green beans)
- 1/4 cup flour- or sub gluten free flour
- 1 teaspoon vegetable boullion or sub 1/2 cup veggie broth
- 2 cups cashew milk or almond milk (rich is best)
- 2 teaspoons whole grain mustard (or dijon)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup peas- fresh or frozen
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon (or rosemary), chopped
- 2 tablespoons fresh chives, minced
- 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)
Instructions
- Thaw puff pastry dough overnight in the fridge. (Or see notes)
- Preheat oven to 425 F.
- Blanch potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water. Set aside.
- Sauté leeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent. Add asparagus and sauté a few minutes more. (See notes about pan size.)
- Add blanched veggies to the saute and mix. Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter. It’ll be lumpy but that will all smooth out.
- Add the 1/2 cup broth and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper. Let the sauce come to a gentle boil, until thickened. Turn off the heat.
- Add in peas, lemon juice, thyme, tarragon and chives. Taste and adjust salt if needed. Let the filling utterly cool while you prepare the puff pastry top crust. You could do the filling ahead and refrigerate.
- Roll your puff pastry out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage. Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center. Do any design you like! This lightens crust, allowing it to lift more and bake evenly. Brush with olive oil, or if not vegan, use an egg wash.
- Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden brown.
Notes
Sauté in an oven proof 10″ enamel or cast iron pan (about 2 1/2″ deep) or after cooking on the stove, transfer completed filling to a baking dish or large pie dish.
TIP: If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time ( turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 5.3 g
- Sodium: 426.3 mg
- Fat: 17.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 35.5 g
- Fiber: 5 g
- Protein: 5.2 g
- Cholesterol: 0 mg
