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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

Pot Pie Recipe For Vegans And Vegetarians

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
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 2 People
Calories 1011 kcal
Author Healing Tomato

Ingredients

  • 1 Puff Pastry Sheet
  • 1 cup mushrooms roughly chopped
  • 1 cup carrots diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup asparagus cut into small pieces
  • 1/4 cup red onions finely chopped
  • 1/4 cup celery finely chopped
  • 1/4 tsp jalapeno (optional)
  • 1/2 tsp salt
  • 2 Tbsp Olive oil
  • 1/2 cup almond milk

For the mashed potato

  • 2 red potatoes (small)
  • 1/2 tsp of salt

Instructions

  1. Thaw the puff pastry
  2. Preheat oven to 500 degrees
  3. Bake 2 red potatoes in the oven or microwave them.  Add salt and mash them. Set aside
  4. In a medium pan, add the olive oil and heat on medium heat.

  5. Add 1 Tbsp of cumin seeds and let them roast for 30 seconds

  6. Add the veggies to the pan and jalapeno, if using
  7. Add the salt stir fry them for about 15 minutes, stirring occasionally

  8. Roll out the thawed Puff Pastry on a floured surface.
  9. Cut out the shapes using the ramekin you are going to use for the recipe

  10. When the veggies are done, fill up your ramekin about 3/4's of the way. Level the top using a wooden spoon

  11. Top with a thin layer of mashed potatoes and level it

  12.  Using a brush, baste the top of the potatoes with the almond milk

  13. Add one Puff Pastry round and brush the top with almond milk. Be generous

  14. Repeat the above step two more times.

  15. 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
  16. When the top of the puff pastry has browned and the sides have risen, remove it from the oven.
  17. Let it cool for about 2 minutes before serving

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

Recipe Video

Recipe Notes

You can use additional veggies and spices in this recipe, if you want: - Eggplant - Cauliflower - Garlic - Ginger - Lemon juice - Nutmeg powder - Zucchini - Butternut squash

Nutrition Facts
Pot Pie Recipe For Vegans And Vegetarians
Amount Per Serving (2 bowls)
Calories 1011 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 13g 65%
Sodium 1646mg 69%
Potassium 1546mg 44%
Total Carbohydrates 100g 33%
Dietary Fiber 9g 36%
Sugars 9g
Protein 16g 32%
Vitamin A 240.8%
Vitamin C 87.7%
Calcium 13.5%
Iron 31.3%
* Percent Daily Values are based on a 2000 calorie diet.