Recipe Background
If you're craving something hearty and comforting, but don't want it loaded with meat, this Veggie Pot Pie is the dinner of your dreams! Brimming with all your favorite garden veggies in a buttery, savory roux, this warm, heartfelt dish is sure to please. As soon as you dig your fork into the crispy, golden crust, you'll feel right at home and that's just the best place to be. Gather your favorite people and your fuzzy socks, it's time to get comfy and full of some Veggie Pot Pie!
If you're craving something hearty and comforting, but don't want it loaded with meat, this Veggie Pot Pie is the dinner of your dreams! Brimming with all your favorite garden veggies in a buttery, savory roux, this warm, heartfelt dish is sure to please. As soon as you dig your fork into the crispy, golden crust, you'll feel right at home and that's just the best place to be. Gather your favorite people and your fuzzy socks, it's time to get comfy and full of some Veggie Pot Pie!
Ingredients
- 1 pound Yukon gold or red potatoes cut into bite-sized chunks
- 2 cups carrots cut into half moons
- 1 teaspoon bouillon vegetable or chicken
- 1 onion or leek chopped small
- 3 cloves garlic chopped small
- 1 fennel bulb chopped
- 3 tablespoons vegan butter or olive oil divided
- 1 cup asparagus cut into 1/2-inch-thick pieces
- 1/4 cup all-purpose flour
- 2 cups cashew or almond milk
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon sea salt plus more, to taste
- 1/2 teaspoon black pepper
- 1 cup peas
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon thyme chopped
- 1 tablespoon fresh tarragon roughly chopped
- 2 tablespoons fresh chives minced
- 1 package vegan puff pastry dough thawed, rolled out to 1/8-inch-thickness
- olive oil to taste
Directions
- Preheat the oven to 425 degrees F.
- In a large pot of slightly-salted simmering water, cook the potatoes and the carrots until they are just fork-tender, about 10 minutes.
- Reserve 1/2 of the water and drain the rest.
- Dissolve the bouillon cube in the reserved water.
- In a large oven-safe skillet, over medium heat, sauté the onion, the garlic, and the fennel in 1 tablespoon of the butter until they are just translucent.
- Add the asparagus to the veggie mixture and sauté for 2 minutes.
- Add the potatoes and the carrots to the veggie mixture and sauté while mixing.
- Push the veggie mixture to the sides of the skillet and melt the remaining butter in the center of the skillet.
- Whisk the flour into the butter.
- Add the bouillon mixture and the milk to the veggie mixture and stir together.
- Add the mustard, the salt, and the pepper to the veggie mixture and bring to a gentle boil.
- Turn off the heat and add the peas, the lemon juice, the lemon thyme, the tarragon, and the chives to the veggie mixture.
- Taste the veggie mixture and adjust with the salt as needed.
- Let the filling cool.
- Cut the puff pastry into a shape that's slightly larger than the skillet, as it will shrink as it bakes.
- Lay the puff pastry over the skillet, score the edges with a sharp knife, and cut halfway into the dough to leave a vent in the center.
- Brush the puff pastry with the oil.
- Place the pot pie in the middle of the oven and lower the temperature to 400 degrees F.
- Bake the pot pie for 20 minutes.
- Lower the temperature to 350 degrees F and bake until the crust is puffy and golden, about 10-15 minutes.
- Serve.
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