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Mixed Vegetable Vegan Pot Pie Recipe

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4.3 from 2 reviews

  • Author: Molly
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

Description

This vegan mixed vegetable pot pie is a cozy, comforting dish bursting with tender mixed vegetables and tofu in a rich, savory sauce, all encased in a flaky puff pastry crust. Ready in under an hour, it’s a versatile, delicious meal perfect for any occasion.

Ingredients

Vegetables & Protein

  • 3 tablespoons of olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cups of mushrooms, diced
  • 1 pound of frozen mixed vegetables
  • ½ (16-ounce) block of super firm tofu, diced

Herbs & Seasonings

  • 1 teaspoon of oregano
  • 1 teaspoon of marjoram
  • 1 teaspoon of dried basil
  • Salt and black pepper to taste

Thickening & Liquids

  • ⅓ cup of all-purpose flour
  • 2 cups of vegetable broth
  • ⅓ cup of non-dairy milk

Pastry

  • 2 storebought puff pastry crusts, thawed

Instructions

  1. Sauté the aromatics: Over medium heat, heat the olive oil in a large pot. Add the diced onion and cook for 1 minute until slightly softened, then add the minced garlic and cook for another minute, stirring frequently to avoid burning.
  2. Cook mushrooms: Add the diced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown.
  3. Add vegetables and tofu: Stir in the frozen mixed vegetables, marjoram, oregano, dried basil, diced tofu, salt, and black pepper. Cook for 3 minutes to combine and heat through.
  4. Create the sauce: Sprinkle the all-purpose flour over the veggie mixture, stirring well to coat and cook out the raw flour taste. Slowly whisk in the vegetable broth and non-dairy milk until fully combined and the sauce starts to thicken.
  5. Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
  6. Prepare the baking dish: Stretch one sheet of the thawed puff pastry to fit the bottom and sides of an 8×8 inch baking dish. Press to secure it in place.
  7. Fill the pot pie: Spoon the vegetable and tofu filling evenly into the prepared pastry-lined dish.
  8. Add the top crust: Place the second puff pastry sheet over the filling. Pinch the edges together to seal, and then cut four small vents on the top crust to allow steam to escape during baking.
  9. Bake: Place the pot pie in the preheated oven and bake for 15 to 20 minutes, or until the crust is golden brown and puffed.
  10. Rest and serve: Remove from oven and let the pot pie sit for 10 minutes before slicing and serving to allow the filling to set.

Notes

  • For individual servings, divide the pastry and filling between smaller oven-safe dishes or ramekins and bake for about 15 minutes.
  • Feel free to customize the filling with different vegetables or plant-based proteins to suit your taste and pantry availability.
  • Cutting vents in the top crust is essential to prevent sogginess by allowing steam to escape during baking.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/mixed-vegetable-vegan-pot-pie-recipe/