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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
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Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
American
Servings
2
People
Calories
1011
kcal
Ingredients
1x
2x
3x
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:
2
bowls
Calories:
1011
kcal
Carbohydrates:
100
g
Protein:
16
g
Fat:
62
g
Saturated Fat:
13
g
Sodium:
1646
mg
Potassium:
1546
mg
Fiber:
9
g
Sugar:
9
g
Vitamin A:
12040
IU
Vitamin C:
72.4
mg
Calcium:
135
mg
Iron:
5.6
mg
Keyword
how to make vegan pot pie, vegan family meals, vegan pot pie
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