Vegetable Pot Pie
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Vegetable Pot Pie

NUTRITION · PER SERVING90M COOK
CAL 19%·PRO 14%
CARBS 40G43% OF CAL
6G FIBER28G OTHER6G TOTAL SUGAR
FAT 22G52% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cozy vegan pot pie loaded with roasted butternut squash, kale, lentils, and root vegetables under a golden puff pastry crust. Hearty and satisfying.

mainamericancasserolebeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)
  • 1 large parsnip, 1/2 inch diced
  • 1 large carrot, 1/2 inch diced
  • 1- 2 tablespoons olive oil
  • 1/4 teaspoon salt and pepper
  • 3 tablespoon olive oil (or butter)
  • one onion, diced (or sub leeks or 2-3 shallots)
  • 4-6 garlic cloves, rough chopped
  • 1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)
  • 1 cup celery, chopped ( or sub diced fennel bulb)
  • 3 tablespoons flour
  • 1 1/2 cups warm flavorful veggie broth (see notes)
  • 1 cup almond milk ( or soy, oat milk, or regular milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • big handful lacinato kale (chopped, big stems removed)
  • 1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).
  • a pinch nutmeg
  • 1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)
  • olive oil for brushing (or use egg wash- not vegan)
PREP
60M
SODIUM
455MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.