Vegan Pot Pie Recipe is a quick and easy single serve pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting.

Disclaimer: This post was originally sponsored by Puff Pastry. All opinions are my own.

This year, I am panning on hosting a completely vegan Thanksgiving.

It is going to be a huge fun-filled day of stuffing ourselves with nothing but vegan recipes.

I have even told my friends to wear sweat pants to the dinner, so, they can freely eat anything and everything.

Quick and easy vegan pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting. Make for perfect vegan comfort food

One of the recipes I have in mind is this pot pie.  I plan to make individual pot pies for everyone so that they can get the full experience of eating the whole pie.

Besides, who wants to share delicious comfort food, right?

Quick and easy vegan pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting. Make for perfect vegan comfort food

This vegan pot pie recipe has veggies and mashed potato topped with Puff Pastry.  It is the perfect fit for any Thanksgiving dinner, but, it can be enjoyed anytime of the year.

It is a great comfort food recipe that can be enjoyed on a rainy day, snow day, dinner recipe or even a quick lunch idea

My dessert is going to include berries in puff pastry which happens to be my favorite Thanksgiving dessert.  Top that with ice cream and you will be singing show tunes while eating it.

Quick and easy vegan pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting. Make for perfect vegan comfort food

Puff Pastry recipes always make an appearance on my blog.  I find it so easy to work with and it can be used for both savory and sweet recipes.

Two years ago, I used it in a beet tart recipe and I even celebrated my first 100 days of this blog by making 100 mini caprese salad bites.

Quick and easy vegan pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting. Make for perfect vegan comfort food

UPDATE: Puff Pastry is a vegan approved product.  Please visit their official site here for more details.

This pot pie recipe puts an end to people fighting over the last morsel left of the pot pie. Make this individual sized pot pie for your Thanksgiving dinner table and it will give you peace at the dinner table.

Quick and easy vegan pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting. Make for perfect vegan comfort food sponsored #inspiredbypuff

Single Serve Vegan Pot Pie Recipe

Rini
Quick and easy vegan pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting. Make for perfect vegan comfort food
Comment Below!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2 People
Calories 1011 kcal

Ingredients
  

  • 1 Puff Pastry Sheet
  • 1 cup mushrooms roughly chopped
  • 1 cup carrots diced
  • ½ cup red bell pepper diced
  • ¼ cup asparagus cut into small pieces
  • ¼ cup red onions finely chopped
  • ¼ cup celery finely chopped
  • ¼ tsp jalapeno (optional)
  • ½ tsp salt
  • 2 Tbsp Olive oil
  • ½ cup almond milk

For the mashed potato

  • 2 red potatoes (small)
  • ½ tsp of salt

Instructions
 

  • Thaw the puff pastry
  • Preheat oven to 500 degrees
  • Bake 2 red potatoes in the oven or microwave them.  Add salt and mash them. Set aside
  • In a medium pan, add the olive oil and heat on medium heat.
  • Add 1 Tbsp of cumin seeds and let them roast for 30 seconds
  • Add the veggies to the pan and jalapeno, if using
  • Add the salt stir fry them for about 15 minutes, stirring occasionally
  • Roll out the thawed Puff Pastry on a floured surface.
  • Cut out the shapes using the ramekin you are going to use for the recipe
  • When the veggies are done, fill up your ramekin about 3/4’s of the way. Level the top using a wooden spoon
  • Top with a thin layer of mashed potatoes and level it
  •  Using a brush, baste the top of the potatoes with the almond milk
  • Add one Puff Pastry round and brush the top with almond milk. Be generous
  • Repeat the above step two more times.
  • Bake in the 500 degree oven for about 15 minutes. My oven is an older model, so, the cooking time will be different from yours
  • When the top of the puff pastry has browned and the sides have risen, remove it from the oven.
  • Let it cool for about 2 minutes before serving

Dig your fork into this vegan pot pie and devour it!

    Video

    Notes

    NUTRITION INFO IS APPROXIMATE

    Nutrition

    Serving: 2bowlsCalories: 1011kcalCarbohydrates: 100gProtein: 16gFat: 62gSaturated Fat: 13gSodium: 1646mgPotassium: 1546mgFiber: 9gSugar: 9gVitamin A: 12040IUVitamin C: 72.4mgCalcium: 135mgIron: 5.6mg
    Keyword how to make vegan pot pie, vegan family meals, vegan pot pie
    Tried this recipe?Let us know how it was!

    1) Thaw the puff pastry using these simple steps outlined by Puff Pastry

    2) Preheat oven to 500 degrees

    3) Chop veggies for the recipe.  If you can get a hold of pre-chopped veggies, that is even better.  You will need 1 cup of chopped mushrooms, 1 cup of chopped carrots, 1/2 cup of chopped red bell pepper, 1/4 cup of chopped asparagus and chopped celery, 1/4 tsp of jalapeno (optional)

    4) Bake 2 red potatoes in the oven or you can microwave them.  When they baked and cooled, place them in a bowl.  Sprinkle 1/2 tsp of salt and mash the potatoes.  Set aside

    5) In a medium pan, add 2 Tbsp of olive oil and heat on medium heat. Add 1 Tbsp of cumin seeds and let them roast for 30 seconds

    6) Add the veggies to the pan.  Add 1/4 tsp of jalapeno and 1/2 tsp of salt to the veggies and stir fry them for about 15 minutes. Make sure you are stirring them occasionally so they don’t stick to the bottom.  Remove from the heat and set aside

    7) Roll out the thawed Puff Pastry on a floured surface.  Cut out the shapes using the ramekin you are going to use for the recipe.  I used the ramekin’s from my garlic butter potatoes recipe.  Set them aside

    8) Fill up your ramekin about 3/4’s of the way.  Level the top using a wooden spoon

    9) Top with a thin layer of mashed potatoes. Level the top of the potatoes so that it is easier to add the puff pastry

    10) In a bowl, add about 1/2 cup of almond milk.  Using a brush, baste the top of the potatoes with the almond milk

    11) Add one Puff Pastry round that you cut in step 7 above.  Brush the top with almond milk.  Be generous

    12) Repeat the above step two more times.  I like the idea of the top of the pot pie lined with 3 layers of puff pastry.  You can adjust the layer size according to your preference

    13) Bake in the 500 degree oven for about 15 minutes.  My oven is an older model, so, the cooking time will be different from yours

    14) When the top of the puff pastry has browned and the sides have risen, remove it from the oven.  Let it cool for about 2 minutes before serving

    Dig your fork into this vegan pot pie and devour it!

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    14 Comments

      1. Brigitte, please tell me which ingredient is “animal based”? Puff pastry is vegan approved. Here is the official site: https://www.campbellsfoodservice.com/product/pepperidge-farm-frozen-puff-pastry-sheets-10-x-15/. Vegans don’t hate. Hate is a disgrace to the vegan world. Please feel free to contact me directly for a meaningful dialogue. It will be one vegan discussing with another vegan. Trolling is easy for non-vegans.

        Ingredients

        MADE FROM: UNBLEACHED ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED), CONTAINS 2 PERCENT OR LESS OF: HIGH FRUCTOSE CORN SYRUP, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, MALTED BARLEY FLOUR, TURMERIC AND ANNATTO EXTRACTS FOR COLOR.

        https://www.campbellsfoodservice.com/product/pepperidge-farm-frozen-puff-pastry-sheets-10-x-15/

      2. Just tried to send you an email to start a dialogue and it didn’t surprise me that the email doesn’t exist. It is unfortunate but I hope you will contact me to have a civil discussion