Description
This vegan vegetable pot pie features a buttery, flaky puff pastry crust filled with a creamy, vegetable-packed center. Made with Yukon gold potatoes, carrots, fennel, asparagus, peas, and a rich cashew milk-based sauce flavored with herbs and whole grain mustard, this comforting dish is perfect for a hearty dinner.
Ingredients
Units
Scale
Vegetables
- 1 pound Yukon gold or red potatoes, cut in bite sized chunks
- 2 cups carrots, cut in half moons
- 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 inch pieces (or substitute green beans)
- 1 cup peas, fresh or frozen
Sauce and Flavorings
- 3 tablespoons vegan butter or olive oil, divided
- 1/4 cup flour (or substitute gluten free flour)
- 1 teaspoon vegetable bouillon (or substitute 1/2 cup vegetable broth)
- 2 cups cashew milk or almond milk (rich is best)
- 2 teaspoons whole grain mustard (or Dijon mustard)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon (or rosemary), chopped
- 2 tablespoons fresh chives, minced
Crust
- 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)
Instructions
- Prepare Vegetables: Preheat your oven to 425 degrees Fahrenheit. Place the potatoes and carrots in a pot and cover them with lightly salted water. Simmer for about 10 minutes or until just fork-tender. Reserve 1/2 cup of the cooking water before draining the vegetables.
- Make Broth: Dissolve the vegetable bouillon in the reserved 1/2 cup potato-carrot water and set aside for later use.
- Sauté Aromatics and Vegetables: In a large pan, heat 1 tablespoon of vegan butter or olive oil. Add the chopped onion or leek, garlic, and diced fennel and cook until just translucent. Add the asparagus and sauté for an additional few minutes. Make sure your pan is large enough to hold all ingredients comfortably.
- Create Roux: Push the vegetables to the sides of the pan and melt the remaining 2 tablespoons of vegan butter in the center. Sprinkle in the flour and whisk it into the melted butter. The mixture will be lumpy at first but will smooth out as you continue whisking.
- Add Liquids and Seasonings: Gradually pour in the vegetable broth and nut milk while stirring continuously, switching from whisk to spoon as the sauce thickens. Stir in the whole grain mustard, sea salt, and black pepper. Bring the sauce to a gentle boil and cook until thickened. Turn off the heat.
- Finish Filling: Stir in the peas, fresh lemon juice, thyme leaves, tarragon, and chives. Taste and adjust salt if necessary. Allow the filling to cool completely before assembling the pie. The filling can be made ahead and refrigerated if desired.
- Prepare Puff Pastry: Roll out the puff pastry sheet to about 1/8 inch thickness. Cut it to fit your baking dish shape, making it a couple of inches larger than the pan to allow for shrinkage during baking. Place the pastry over the cooled filling.
- Score and Vent Pastry: Using a sharp knife, score the pastry by cutting halfway through the dough in any decorative pattern you like, leaving a vent hole in the center. This will allow steam to escape and help the crust puff evenly.
- Apply Wash and Bake: Brush the pastry with olive oil for a vegan option (or an egg wash if not vegan). Place the pot pie in the middle of the oven, reduce the temperature to 400 degrees Fahrenheit, and bake for 20 minutes. Then lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 15 minutes or until the crust is puffy and golden brown.
Notes
- Make sure your pan is large enough to allow space for sautéing the vegetables without overcrowding.
- The filling can be prepared a day ahead and refrigerated; just cool completely before refrigerating.
- For gluten free, use gluten free flour and a gluten free puff pastry crust.
- Use rich nut milk like cashew milk for creamier sauce texture.
- Scoring the puff pastry helps it bake evenly and prevents sogginess.
- Substitute green beans for asparagus if preferred or not in season.
- Brush the puff pastry with olive oil for a vegan-friendly glaze; use egg wash if not vegan for a shinier finish.
Nutrition
- Serving Size: 1 cup
- Calories: 314 kcal
- Sugar: 5.3 g
- Sodium: 426 mg
- Fat: 17.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35.5 g
- Fiber: 5 g
- Protein: 5.2 g
- Cholesterol: 0 mg
