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
- parsnip
- carrot
- 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
Step one
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…
Step two
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.
Stir in the veggie broth. You can also use water and a teaspoon of veggie broth paste.
Add a plant-based milk- like almond milk.
Stir and bring to a simmer allowing it to thicken.
Step three
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.
Step four
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.
Step five
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!
xoxo
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
Vegetable Pot Pie with Butternut, Kale and Lentils
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: vegan, main, fall
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition
- 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
I stumbled across your blog about a month ago and decided to try out a few recipes. My husband and I were both blown away by how delicious they were! In the time since, 90% of what I’ve made for dinner has been from your blog. So glad to have found you and your delightful vegetarian recipes!!
Awww, thanks for the kind words Jessica!
Wow this was delicious! Family loved it! I followed the recipe including the addition of the miso paste (approx 1 tbsp) and used whole milk. The aromatics compliment the sweetness of the squash and carrots so well and the lentils add a nice texture. Can’t wait to try some of your other recipes. A little labor intensive so it will be a special, cook together, weekend meal for us.
Thanks Kim! Glad you gave it a go!
Substitute for lentils?
Hummmm… how about white beans, chickpeas, or vegan “ground meat” if you are plant-based ( be sure to brown it first)?
Portabella mushrooms, fried first with a bit of thyme and nutritional yeast, and then gently tossed with the sauce.
Love it Sarah!
O M G!! I made this last night and it was AMAZING! The lentils totally surprised me. They gave the meal a heartier taste. My husband is not a vegetarian and he loved this dish so much. I added the miso too and that totally enhanced the flavor of the stew base. This is by far our favorite pie!
Love hearing this, so happy you both enjoyed!
Made this for dinner last night and it was fantastic! Used frozen peas and green beans as well as some kale alongside the roasted butternut and carrots. Also added a little bit of nutritional yeast for extra umami. Will absolutely be making this again!
Glad you enjoyed Nathalie!
This was absolutely wonderful! I added garlic & onion powder to the roasting veggies.
Great to hear!
It’s nice, but I felt it needed some extra umami since the almond milk is a little sweet for my taste. I added some nutritional yeast, which helped, but I think using a mushroom broth or adding some tomato paste would give it the depth I am looking for.
Thanks Kris- I noted the recipe. Miso paste works great here too.
Such a comforting recipe and tastes amazing.
Thanks Maja! Glad you enjoyed this!
Any tips to cooking this in individual ramekins instead of one large pot pie? Looks delicious
Hi Liz, Yes- roll out puff pastry dough just a bit, cut the dough 1-inch wider than the ramekin so it hangs over by 1/2 inch on all sides.Fill and then brush the ramekin edge with an eggwash so the dough sticks to the edges and sides, cut a slit in the top. 🙂
The family loved this! I added a cup of brussel sprouts and some cooked ground turkey, rolled the pastry super thin and baked it in a 12 cast iron skillet. I had to add a bit more water because of the added filling, but it was a yummy keeper!
Love the improvising! Glad you all enjoyed.
I’m wondering if you might suggest a way to enhance or bring out the flavors of this dish? I followed the recipe and it turned out just fine, but there’s no flavor to it, it’s just so incredibly bland.
I’m disappointed.
🙁
Shoot, Rain! My guess is either under-salting or a using a bland veggie broth? I bet just adding a little salt would help a bit. 🙂
Thanks Sylvia, I will remember to do that next time!
😀
The flavors are so warm and comforting! I skipped the milk and added more broth and the gravy was still super creamy. I loved the way you wrote the recipe with suggestions to tweak it.
So happy this worked for you Jenn!
Really tasty. Love the freedom and hints of alternative options of vegetables. Love the creamy sauce we used oat milk worked a treat.
thanks Jodie!
Love this recipe. Can I roast the veggies in advance? Like earlier in the day, not days in advance.
Yes, absolutely Nancy!
I have just made this veggie pie and it’s delicious! My meat eating husband and daughter both said it was very tasty. – Did take a bit of prep cutting everything up. It makes a substantial amount so will probably half the quantities next time.
Thanks Sue!
This recipe has so many healthy ingredients and tastes amazing! I would have loved puff pastry or pie crust but ended up using sliced potatoes for the cover for a healthier option. They cooked perfectly with the provided time and temp-I just broiled it for a few minutes to brown them for looks. Thank you!
Awesome love that idea!
This was amazing! I used leeks instead of onions. Tastes great. Thank you!
Perfect Carolyn- glad you enjoyed this!
I made this recipe today exactly as written. It’s one of those recipes I won’t mind spending more time preparing, as the end result is divine & I’ll definitely be making it again. Thank you!!!
I have a question pls, If possible
I used the Marque Maison brand of ready made vegan puff pastry (500g). I didn’t drape it over the edges of my pan as I wanted to be able to close the lid with left overs. .
Parts of the pastry baked a bit heavy (not crispy).
I rolled out the pastry as per recipe, I made slits, I used my Le Creuset large pan & followed the oven temp & time exactly.
Is 500g too much pastry or is it because I didn’t drape over the edges of my pan that the crust was heavy/not crispy in places? Thanks.
Hi Meg-so it sounds like the pastry didn’t cook all the way through, if it was heavy? I believe one sheet should be around 250 grams- so that could be the problem.
Thank you so much Sylvia 🙂 The ready made pastry came in a clump instead of sheets, so to help other puff pastry newbies, I’d suggest adding the approx., weight to the recipe, if you find this suggestion would be helpful. Thanks again!
Oh, interesting, so it did not unfold into a sheet? I will add! thanks!
The first time I made this my crust came out undercooked cooked. I now leave it in the oven until it is golden and crispy. Love this recipe so much, due to sons allergy to squash we substitute with sweet potatoes.
Great to hear!
It says to see notes about the type of pan to use but there is nothing in the note about pans. I don’t own a cast iron pan.
Hi Susan! I added the notes- sorry about that and sorry for the delay!
Wow, this one made me feel like a proper chef! This dish is filling, flavorful and fun. Will absolutely make this again when trying to impress vegetarian friends :).
Awesome! Great to hear and glad this worked for you!
Excellent recipe. This taste so good even my non-vegan family members loved it. Is there another option for the pastry cover that is vegan?
Thanks
You could try layers of filo dough?
I made this using mung beans and a pie crust with my sour dough discard. It was delicious! Such a great way to use up CSA veggies.
Awesome Amanda!
Hey! I just made a double batch of this filling and it’s delicious! I plan to put the puff pastry topping on one pie when I get home from work tomorrow and … presto! … dinner will be done. Do you think I can freeze the other ( Untopped) pie? Should I cook both with pastry topping and then freeze? I don’t want to wreck it but I would love to freeze and use the extra pre-made filling for next weeks’ easy weeknight dinner as well.
Yes, I think I’d freeze the untopped pie. 🙂 I bet either way would work actually!
Awesome! Thanks for the quick response. Pie #1 I are for a delicious winters dinner tonight and pie #2 is nestled in my freezer! P.s. added 1/4 white wine in place of some of the broth for the “ gravy”… sooo good
Awesome Sarah!
I have been looking forward to making this recipe. I wasn’t disappointed. Very tasty. I added more lentils and should have added more kale. Next time.
I served it up with a baby spinach and avocado salad. Perfect.
What’s next on the menu!
Sounds perfect Fiona! Glad you enjoyed it!
This was a great hit at the dinner party I just hosted! Thanks Sylvia
Thanks Weera!