Vegan Pot Pie with Spring Vegetables
Ingredients
The filling
-
1
pound
Yukon gold or red potatoes, cut in bite-sized chunks
-
2
cups
carrots, cut in half moons
-
3
tablespoons
vegan butter or olive oil, divided
-
1
small
onion or leek, chopped
-
3
cloves
garlic, chopped
-
1
cup
fennel bulb, chopped
-
1
cup
asparagus, cut in ½ inch pieces
-
¼
cup
all-purpose flour
-
1
teaspoon
vegetable bouillon
-
½
cup
saved water (from potato/carrot blanching)
-
2
cups
cashew or almond milk
-
2
teaspoons
whole grain mustard
-
½
teaspoon
sea salt
-
½
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
The crust
-
1
package
vegan puff pastry dough
Instructions
- Thaw the puff pastry dough overnight in the fridge.
- Preheat the oven to 425°F.
- Blanch the potatoes and carrots in salted water for about 10 minutes until fork-tender, saving ½ cup of the water.
- Dissolve the bouillon in the saved water and set aside.
- Sauté the leeks, garlic, and fennel in 1 tablespoon of vegan butter or olive oil until translucent, then add asparagus and sauté for a few more minutes.
- Add the blanched vegetables to the sauté and mix, then melt the remaining butter in the center and whisk in the flour.
- Stir in the bouillon broth and nut milk, then add mustard, salt, and pepper, allowing the sauce to gently boil before turning off the heat.
- Incorporate the peas, lemon juice, lemon thyme, tarragon, and chives, then let the filling cool.
- Roll out the puff pastry to ⅛ inch thick, cut to fit the pan, and lay it over the cooled filling. Score the pastry for venting.
- Bake in the oven, starting at 400°F for 20 minutes, then lowering to 350°F for an additional 10-15 minutes until the crust is golden.
Nutrition Facts (estimated)
Servings
8
Calories
314
Total fat
17.5g
Total carbohydrates
35.5g
Total protein
5.2g
Sodium
426.3mg
Cholesterol
0mg
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