Craving a warm, comforting dish that’s not only delicious but also completely plant-based? Look no further than this Vegan Pot Pie with Puff Pastry! Imagine diving into a flaky, golden crust that encases a medley of vibrant vegetables, all simmered in a savory broth. This recipe is not just a meal; it’s an experience that will have your taste buds dancing and your heart feeling good about your choices. Perfect for cozy nights in or impressing guests at your next dinner party, this pot pie is a must-try! Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 package puff pastry
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup vegetable broth
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove the puff pastry from the refrigerator and let it sit at room temperature for 10-15 minutes to become pliable.
- In a large skillet, sauté the diced onion over medium heat until translucent and slightly golden, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add mixed vegetables (carrots, peas, corn) to the skillet and cook for 3-4 minutes until they begin to soften slightly.
- Sprinkle thyme, garlic powder, salt, and pepper over the vegetables. Stir to combine and distribute the seasonings evenly.
- Pour vegetable broth into the skillet and simmer for 5-7 minutes, allowing the liquid to reduce slightly and create a light sauce.
- Transfer the vegetable mixture to a 9-inch pie dish or casserole dish, spreading it evenly across the bottom.
- Carefully unfold the puff pastry and gently place it over the vegetable filling, trimming any excess around the edges. Use a fork to crimp the edges and create a seal.
- Cut 2-3 small slits in the top of the pastry to allow steam to escape during baking.
- Place the pot pie in the preheated oven and bake for 35-45 minutes, or until the pastry is golden brown and puffed up.
- Remove from the oven and let the pot pie cool for 10 minutes before serving to allow the filling to set.
- Slice and serve hot, enjoying the flaky pastry and savory vegetable filling.
Tips
- Prep Ahead: To save time, chop your vegetables and sauté the onion the day before. Store them in the fridge, so they’re ready to go when you are!
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, bell peppers, or even mushrooms can add a unique twist to your pot pie.
- Perfect Puff Pastry: Ensure your puff pastry is at room temperature before working with it. This makes it easier to handle and helps achieve that perfect flaky texture.
- Add Some Flair: For an extra layer of flavor, consider adding a splash of soy sauce or a sprinkle of nutritional yeast to the vegetable mixture before baking.
- Check for Doneness: Keep an eye on the pie while it bakes. If the edges of the pastry brown too quickly, cover them with foil to prevent burning.
- Let it Rest: Allow the pot pie to cool for at least 10 minutes after baking. This helps the filling set and makes for easier slicing.
- Serving Suggestions: Pair your pot pie with a fresh green salad or some crusty bread for a complete meal that’s sure to satisfy!
Nutrition Facts
Calories: 165kcal
Carbohydrates: 20g
Protein: g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
