Vegetable Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan vegetable pot pie with a buttery, flaky crust and creamy, vegetable-packed filling featuring potatoes, carrots, asparagus, and peas. Made with gluten-free flour and plant-based ingredients, it's a satisfying plant-based main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound Yukon gold or red potatoes, cut in bite sized chunks
- 2 cups carrots, cut in half moons
- 3 tablespoons vegan butter or olive oil, divided
- 1 onion or leek, chopped small
- 3 cloves garlic, chopped small
- 1 medium fennel bulb, cored and diced.
- 1 cup asparagus, cut in 1/2″ pieces ( or sub green beans)
- 1/4 cup flour- or sub gluten free flour
- 1 teaspoon vegetable boullion or sub ½ cup veggie broth
- 2 cups cashew milk or almond milk (rich is best)
- 2 teaspoons whole grain mustard (or dijon)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup peas- fresh or frozen
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon (or rosemary), chopped
- 2 tablespoons fresh chives, minced
- 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 55m
- Cook
- 35m
- Sodium
- 272mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 573mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 55M
- SODIUM
- 272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.