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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
- olive oil
- 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 to taste and a pinch of nutmeg
- lacinato kale
- cooked lentils, or sub frozen peas.
- a pinch nutmeg
- thawed puff pastry dough ( 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.
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
Veggie Pot Pie with roasted butternut squash, lentils, and kale topped with a golden puff pasty crust – a cozy vegan dinner recipe the whole family will enjoy. Allow puff pastry dough to thaw overnight in the fridge.
- 2lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)
- 1 large parsnip, 1/2 inch diced
- 1 large carrot, 1/2 inch diced
- 1– 2 tablespoons olive oil
- 1/4 teaspoon salt and pepper
- 3 tablespoon olive oil (or butter)
- one onion, diced (or sub leeks or 2–3 shallots)
- 4–6 garlic cloves, rough chopped
- 1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)
- 1 cup celery, chopped ( or sub diced fennel bulb)
- 3 tablespoons flour
- 1 1/2 cups warm flavorful veggie broth (see notes)
- 1 cup almond milk ( or soy, oat milk, or regular milk)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- big handful lacinato kale (chopped, big stems removed)
- 1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).
- a pinch nutmeg
- 1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)
- olive oil for brushing (or use egg wash- not vegan)
- Thaw puff pastry dough overnight in the fridge. (Or see notes)
- Cook lentils – 1/2 cup dry lentils- simmer in salted boiling water ( like pasta) until tender. You could do this ahead.
- Pre-heat oven to 400F
- Prep the veggies: Peel and dice the butternut into 1-inch cubes– you’ll need about 6 cups. Peel and dice the carrots and parsnips into 1/2 inch cubes. (You want the butternut bigger and carrots/parsnips smaller so they roast at a more even rate.) Toss with olive oil, generously season with salt and pepper and place on a parchment-lined sheet pan, roast until tender- 25-35 minutes.
- Make the Stew Base: In a 10-12 inch, ovenproof skillet (or see notes), heat oil over medium heat. Saute the onion, 3-4 minutes, add garlic, celery and sage, and continue cooking until the onions are golden. Sprinkle with the flour, stir it in and toast it, 1-2 mintues. Add the warm veggie broth, a little at a time whisking it in, over low heat. Add the almond milk, whisk it in, bring to a simmer, just until it thickens. Turn heat off. Season generously with salt and pepper and a pinch of nutmeg.
- Combine: Gently fold in the roasted veggies, kale and lentils. If it feels dry, add a splash or two of almond milk 0r veggie broth to loosen. It should be like a very thick stew. Try not to over-mix. Give it one more taste and season with salt and pepper if needed.
- On a floured surface, unroll the puff pastry dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
- Place the puff pastry over the top of the pan, folding up the corners. Cut a few slits for venting. Brush with olive oil, or if not vegan, use an egg wash.
- Bake on the middle rack at 400F for 20 minutes, then lower heat to 350F, and bake 10 more minutes until beautifully golden.
TIPS: To add a bit more umami or depth, stir in a little miso paste (1 teaspoon) into the warm broth, before adding to pan ( or add an 1/2 extra bouillon cube or bouillon paste.)
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.
Pans: I used a 9 ½ inch cast iron skillet. Feel free to use an oven proof skillet, enamel skillet, 9-10 inch braiser, 9-10 round inch baking dish (or equivalent square or rectangle). You basically want to use a baking pan/dish where the filling reaches the top or very close to the top, or even slightly over the top (mound in the middle) so the puff pastry lays level or even slightly mounded. Place over a sheet pan to catch juices!
See post for other additions and substitutions.
- Serving Size:
- Calories: 372
- Sugar: 6.7 g
- Sodium: 449.5 mg
- Fat: 19.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 45.2 g
- Fiber: 7.4 g
- Protein: 7.1 g
- Cholesterol: 0 mg
Keywords: vegetable pot pie, veggie pot pie, vegetarian pot pie, butert