Let's Talk Vegan

Vegetable Pot Pie with Flaky Puff Pastry

This loaded vegetable pot pie recipe is completely vegan. Packed with tender veggies, then simmered in a rich, creamy vegetable broth sauce.

You may think that this recipe may be complicated or time-consuming, but you couldn't be more wrong. By using prerolled puff pastry you can make this dish quite effortlessly.

Also, this recipe is a great way for you to use up some of the veggies you may have laying around inside your fridge.

Throw some veggies in a pie crust, throw a rolled puff pastry on the top, and boom- did someone say dinner?

Plate with slice of vegetable pot pie

The Puff Pastry

Allow the rolled puff pastry to defrost at room temperature for about 30 minutes. It says an hour on the package, but I find that it starts to stick to the paper if you leave it for this long. Then, if it sticks you have to roll it out and we are aiming for minimal effort here, so just keep an eye on it.

Also, allow the pie shell to defrost at room temperature for at least 10-15 minutes. Once the pie shell is defrosted use a fork to prick the bottom and sides.

Pie shell with fork pricks in bottom

The Pot Pie Fillings

Preheat the oven to 350 F.

Next, in a large bowl, combine the:

  • cubed carrots, peas, cubed potatoes, sliced celery, finely chopped onion, and minced garlic
  • oregano, parsley, red pepper flakes, flour, and nutritional yeast
  • cashew cream, and vegetable broth

Once everything is mixed all together, dump the veggie filling into the pie shell.

Pie shell filled with cashew milk soaked vegetables

The Pre-Rolled Puff Pastry

The prerolled puff pastry comes in a square, so just cut off the edges or fold them in to form a circle.

If you place the pie shell over top you can get an idea for how big it needs to be. I like to leave a little extra puff pastry so that there is lots of crust.

Next, place the rolled puff pastry over the top of the pie shell. Then, use a fork to crimp the dough along the circumference of the pie shell (and you thought you would never need to know what circumference meant in math, which you still don't really...).

Uncooked vegetable pot pie with butter smeared on top

Home stretch

Finally, use a fork to prick the top of the puff pastry to allow it to breathe.

I also like to smear a little vegan butter over the top to make it extra flaky and give it a nice golden brown colour.

Passive time! Place the vegetable pot pie in the oven at 350 F for 50-60 minutes, or until top is golden brown.

Allow it to cool for about 5-10 minutes, then enjoy!

Cooked vegetable pot pie

Vegetable Pot Pie with Flaky Puff Pastry

This loaded vegetable pot pie recipe is completely vegan. Packed with tender veggies, then simmered in a rich, creamy vegetable broth sauce.
Course
Prep Time
15 Minutes
Cook Time
50-60 Minutes
Servings
6 People
INGREDIENTSINSTRUCTIONS
  1. Allow the rolled puff pastry to defrost at room temperature for about 30 minutes (it says an hour on the package, but then it starts to stick to the paper). Also, allow the pie shell to defrost at room temperature for 10-15 minutes.
  2. Once the pie shell is defrosted use a fork to prick the bottom and sides.
  3. Preheat oven to 350 F.
  4. In a large bowl, combine finley chopped onion, cubed potato, peas, sliced celery, and cubed carrots.
  5. Next, add the minced garlic, cashew cream, vegetable broth, flour, parsley, red pepper flakes, nutritional yeast, and oregano.
  6. Mix everything together, then dump into the pie shell.
  7. Place the pre-rolled puff pastry over the top of the pie shell.
  8. Use a fork to crimp excess puff pastry along the edges of the pie to form a crust.
  9. Place in preheated oven at 350 F for 50-60 minutes, or until top is golden brown.
  10. Allow to cool for 5-10 minutes, then enjoy.
#potpie#comfortfood#pastry
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