A delcious recipe for Vegan Pot Pie made with roasted butternut squash, lentils and kale, topped with a golden puff pastry crust. A cozy, warming vegan meal full of delicious fall flavors. Video!
There are a hundred paths through the world that are easier than loving. But, who wants easier? Mary Oliver
This Vegetable Pot Pie was our dinner last night and it was so homey and delicious- I just had to share! To save time I used store-bought puff pastry dough which makes this recipe very easy. The roasted butternut squash gives this dish such lovely sweetness, and together with the lentils and kale, it makes for a delicious symphony of flavors and textures.
I recommend cooking the lentils ahead and thawing the puff pastry dough overnight in the fridge.
Vegetable Pot Pie | 60-Sec Video
What you will need:
- butternut squash -or sub other winter squash -you’ll need about 6 cups ( 2 lbs) cubed
- 1 large parsnip
- 1 large carrot
- olive oil
- an onion (or sub leeks or 2-3 shallots)
- garlic cloves
- fresh sage (or sub thyme or rosemary)
- celery ( or sub diced fennel bulb)
- flour or use GF flour blend
- veggie broth
- almond milk ( or soy, oat milk, or regular milk)
- salt and pepper and a pinch of nutmeg
- lacinato kale
- cooked lentils, or sub frozen peas.
- a pinch nutmeg
- 1 sheet thawed puff pastry ( or sub pie dough, but really, the puff pastry is YUMMY!)
Variations of Vegetable Pot Pie
- Add sauteed or roasted mushrooms instead of carrots or parsnip
- Add roasted sweet potato instead of carrot or parsnip
- Add peas instead of lentils
- Add fennel instead of celery
- Top it with a Pie Crust instead of puff pastry- although the puff pastry here is delicious!
How to make Veggie Pot Pie
Peel and cut the butternut squash, carrots and parsnips. Cut the carrots and parsnips smaller and the butternut squash bigger- for more even cooking.
Toss with olive oil salt and pepper and roast in a 400 F oven until fork-tender, about 25 mintues. You could do this ahead if you like…
Make the flavorful stew base. Saute onion, celery, garlic and sage. You could sub-fennel for the celery here to create an even more nuanced flavor.
Sprinkle with flour, toasting the flour a bit.
Add a plant-based milk- like almond milk.
Stir and bring to a simmer allowing it to thicken.
Fold in the roasted veggies, kale, and lentils. You can do this right in the pan, or toss in a bowl first.
Add the cooked lentils.
Prep the puff pastry. Unroll the thawed pastry dough, place it on a floured surface and sprinkle with flour and roll it out a little with a rolling pin, mostly just to get the creases out.
TIP: If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time, until it 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.
Place the puff pastry dough over the butternut lentil filling, then fold up the corners, and add a few slits for venting.
Brush with olive oil or an egg wash.
Bake it! Place it in a 400F oven for 20 minutes, then lower the heat to 350 for 15 more minutes.
When it comes out it will be beautifully golden and will fill up your kitchen with a heavenly aroma.
Serve the Veggie Pot Pie with a salad and dinner is ready!
You may also like:
- Mushroom Wellington with Rosemary and Pecans
- Savory Leek and Kale Galette
- Roasted Butternut Squash Soup with Sage
- Butternut Risotto with Leeks (Instant Pot or Stovetop)
- Roasted Butternut Squash (Three Ways!)
- Butternut Squash Enchiladas