Dessertsciaoflorentina5.0
Vegetable Pot Pie
Brimming with veggies and a mix of mushrooms this vegetable pot pie casserole doubles down as a heavenly veggie stew or soup that can be dressed up with flaky puff pastry for a special holiday dish or a family favorite Sunday dinner. Dairy free + totally vegan recipe!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- bowl
- casserole dish
- whisk
- knife
- oven
- baking dish
📝 Preparation Steps
1
NOTE: If you wish to make 2 pot pies in 2 traditional shallow pie dishes then you will need to defrost 2 x 7 oz pieces of puff pastry.
2
thaw puff pastry
3
Thaw out the puff pastry according to package directions.
4
blend cream
5
Make the Cream: Add the cashews, water and lemon juice to a powerful blender and process until silky smooth. Refrigerate until needed. (If using a strong blender such as a Vitamix there’s no need to soak the cashews).
water (or low sodium veggie stock)5 cupswater1 cuplemon (juiced)1/2
6
clean leeks
medium leek1
7
Clean the Leek: Slice the leek in half lengthwise and slice it up. Place in a large bowl and cover with cold water. Agitate and rinse well then allow the leeks to sit for ⏱️ 10 minutes or so, the dirts and any sand will fall to the bottom of. The bowl while the clean leeks will float on top.
medium leek1water (or low sodium veggie stock)5 cupswater1 cup
8
clean + shred the mushrooms
9
Prep the Mushrooms: Depending on which type of mushrooms you are using you’ll want to give them all a quick rinse. I diced the shiitake caps and tore the oyster clusters into bite size pieces. The King Oyster mushrooms shred beautifully with the help of a fork and create a nice texture throughout the filling. If using Chanterelles then you can just shred them by hand into thin strips, leaving the small bite size ones intact.
10
saute leeks
medium leek1
11
Preheat a heavy bottom soup pot over medium heat. Using a spider ladle or your hands scoop the leeks from the water and transfer to the soup pot. The water will help create steam and wilt the leeks. Add a pinch of sea salt and toss to coat. Sautee until wilted.
medium leek1water (or low sodium veggie stock)5 cupswater1 cup
12
add carrot + celery
13
Add a light drizzle of olive oil then stir in the carrot and celery. Cook a few more minutes until they start to soften. Stir in the spices and herbs.
14
mushrooms
15
Add the mushrooms and give everything a good stir. Turn up the heat and cook for a few minutes until the mushrooms release their water and the moisture has almost all evaporated.
water (or low sodium veggie stock)5 cupswater1 cup
16
add white wine
17
Add the white wine and cook down until reduced by half.
18
season & simmer
19
Add the flour. Toss to coat well then add the water or veggie stock. Bring to a simmer.
water (or low sodium veggie stock)5 cupswater1 cup
20
green peas + cream
green peas (frozen or fresh)2 cups
21
Add the green peas and cook for about ⏱️ 10 minutes until the mixture starts to thicken. Stir in half of the cashew cream and simmer a few more minutes then add more cashew cream as desired. Taste and adjust seasonings with salt and pepper.
green peas (frozen or fresh)2 cups
22
prep the casserole dish
23
Prepare an 8 inch casserole dish. Transfer the pot pie mixture to the casserole. (Mine is 8 X 2.5 inch deep)
24
transfer pot pie filling to casserole
25
Sprinkle some flour on a pastry board and roll out the puff pastry into a piece big enough to cover the casserole dish and fold over by half inch on each side. (This will vary based on whatever casserole, pie dish or ramekins you decide to use).
26
cover with puff pastry
27
Transfer the pot pie filling to the casserole dish. Cover with the puff pastry and make sure to pinch it around the edges to make sure it is secure.
28
brush with egg wash
29
Optional: Whisk together the vegan egg wash mixture and brush the pastry all over. This helps the pastry get the nice golden brown color.
30
score the dough
31
Use a sharp knife and score the top of the dough in a few places to your liking This will help the steam escape and prevent the pie from bursting in the oven.
32
bake @400"F
33
Meanwhile preheat your oven to 400”F. Place the casserole on top of a rimmed baking dish and transfer to the hot oven. Bake for 30 to ⏱️ 35 minutes or until the top is golden brown to your liking and the filling is bubbly hot. Transfer to a cooling rack and allow the pot pie to rest for a good ⏱️ 10 minutes before serving.
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