18 April, 2022
Vegan Pot Pie with Veggies
Vegan Pot Pie with Veggies
This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flackey crust.
Servings: 8 people
Ingredients
- 1 lb potatoes cut in bit size chunks
- 2 cups carrots sliced
- 1 onion chopped
- 1 fennel bulb chopped
- 1 cup asparagus cut in 1/2" pieces
- 1 cup peas
- 1 tbsp fresh lemon thyme
- 1 tbsp fresh tarragon roughly chopped
- 1 tsp bullion vegetable
- 2 cups almond milk
- 2 tsp whole grain mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp fresh chives
- 1/4 cup gluten free flour
- 3 tbsp vegan butter or olive oil
- 1 package vegan puff pastry dough
Instructions
- Preheat oven to 425 F.
- Blanch potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve bullion in the 1/2 cup of saved potato carrot water. Set aside.
- Saute onions, garlic, fennel in 1 tablespoon vegan butter or olive oil until just translucent.
- Add blanched veggies to the saute and mix. Push to the sides and melt butter in the center, add flour and whisk into the butter. It’ll be lumpy but that will all smooth out.
- Add bullion broth and nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper. Let the sauce come to a gentle boil. Turn off the heat.
- Add in peas, lemon juice, lemon thyme, tarragon and chives. Taste and adjus salt if needed. Let the filling cool while you prepare the puff pastry top crust.
- If needed, roll your puff pastry out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. Score the pastry with a shar knife, cutting halfway into the dough, and leaving a vent whole in the center. Do any design you like! This lightens crust, allowing it to lift more and bake evenly. Brush with olive oil.
- Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden.