Vegan Pot Pie Recipe is a 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
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.
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?
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.
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.
UPDATE: Puff Pastry is a vegan approved product. Please visit their official site here for more details.
What are some of your favorite Puff Pastry recipe ideas?
Vegan Pot Pie Recipe
- 2 red potatoes (small)
- 1/2 tsp of salt
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
You can use additional veggies and spices in this recipe, if you want: - Eggplant - Cauliflower - Garlic - Ginger - Lemon juice - Nutmeg powder - Zucchini - Butternut squash
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!