Pot Pie (Vegan)
Ingredients:
- 160 g (1 large) onion
- 9 g (3) garlic cloves
- 183 g (3 medium) carrots
- 120 g (3) celery stalks
- 2 medium potatoes, cubed into 1.5 cm pieces
- 145 g (1 cup) frozen peas
- 165 g (1 cup) frozen corn
- 1 can (400 g) chickpeas, drained and rinsed
- 30 ml (2 tbsp) olive oil
- 1 g (1 tsp) dried thyme
- 1 tsp dried rosemary
- 15 ml (1 tbsp) soy sauce
- Salt and pepper to taste
- 60 g (4 tbsp) vegan butter
- 60 g (½ cup) all-purpose flour
- 600 ml (2½ cups) vegetable broth
- 240 ml (1 cup) unsweetened oat milk
- 3 g (1 tsp) garlic powder
- Salt and pepper to taste
- 2 sheets vegan puff pastry, thawed
- 30 ml (2 tbsp) non-dairy milk
Equipments:
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Whisk the gravy constantly as it thickens on the stove — stopping even briefly is how lumps form or the bottom scorches before it's fully smooth.
Instructions:
- Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic, carrots, and celery and cook for 3–4 minutes. Add the potatoes, thyme, rosemary, soy sauce, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Make the gravy: In a separate saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it turns lightly golden and smells nutty — this is the roux. Gradually pour in the vegetable broth, whisking constantly to prevent lumps. Add the oat milk and garlic powder and continue to whisk over medium heat for 4–5 minutes until the sauce thickens to a rich, creamy gravy. Season generously with salt and pepper.
- Combine the filling: Pour the gravy over the cooked vegetables. Add the frozen peas, frozen corn, and chickpeas. Stir everything together — the filling should be thick, creamy, and well-seasoned. Taste and adjust. Let cool for 10 minutes before topping with pastry — a very hot filling can make the pastry soggy.
- Assemble: Preheat oven to 200°C (400°F). If using a base crust, line the bottom of a large baking dish or 6 individual ramekins with one sheet of puff pastry, pressing it into the corners. Pour in the filling. Lay the second pastry sheet over the top, pressing and crimping the edges to seal. Score a few slits in the top to allow steam to escape. Brush generously with non-dairy milk for a golden, shiny finish.
- Bake: Bake for 35–40 minutes until the pastry is deeply golden, puffed, and flaky. The filling should be bubbling at the edges. If the pastry browns too quickly, tent loosely with foil for the last 10 minutes.
- Rest and serve: Let rest for 5–10 minutes before serving — the filling will be extremely hot and needs time to set slightly. Serve with a simple green salad or steamed greens on the side.
Notes: Let the filling cool slightly before adding the pastry lid — steam from a very hot filling will make the base soggy. Score the pastry top generously so steam escapes and the pastry bakes up crisp rather than doughy in the middle. Puff pastry is naturally vegan in most supermarket brands but always check the label.
Storage: Store covered in the fridge for up to 3 days. Reheat at 180°C for 15-20 minutes to re-crisp the pastry. The filling freezes well for up to 2 months — freeze without the pastry and add fresh pastry when baking from frozen.
Variations: Add 200 g sliced mushrooms with the carrots for a deeper, earthier filling. Skip the base pastry and just use a pastry lid for a lighter version. Divide into 6 ramekins for a dinner party-worthy presentation. Replace the pastry with a layer of creamy mashed potato and bake until golden, shepherd's pie style.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base.
Pot Pie (Vegan)
Ingredients:
- 160 g (1 large) onion
- 9 g (3) garlic cloves
- 183 g (3 medium) carrots
- 120 g (3) celery stalks
- 2 medium potatoes, cubed into 1.5 cm pieces
- 145 g (1 cup) frozen peas
- 165 g (1 cup) frozen corn
- 1 can (400 g) chickpeas, drained and rinsed
- 30 ml (2 tbsp) olive oil
- 1 g (1 tsp) dried thyme
- 1 tsp dried rosemary
- 15 ml (1 tbsp) soy sauce
- Salt and pepper to taste
- 60 g (4 tbsp) vegan butter
- 60 g (½ cup) all-purpose flour
- 600 ml (2½ cups) vegetable broth
- 240 ml (1 cup) unsweetened oat milk
- 3 g (1 tsp) garlic powder
- Salt and pepper to taste
- 2 sheets vegan puff pastry, thawed
- 30 ml (2 tbsp) non-dairy milk
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The carrots adds natural sweetness and color. The celery stalks adds a savory, aromatic crunch to the base.
Prep:
Whisk the gravy constantly as it thickens on the stove — stopping even briefly is how lumps form or the bottom scorches before it's fully smooth.
Instructions:
- Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic, carrots, and celery and cook for 3–4 minutes. Add the potatoes, thyme, rosemary, soy sauce, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Make the gravy: In a separate saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it turns lightly golden and smells nutty — this is the roux. Gradually pour in the vegetable broth, whisking constantly to prevent lumps. Add the oat milk and garlic powder and continue to whisk over medium heat for 4–5 minutes until the sauce thickens to a rich, creamy gravy. Season generously with salt and pepper.
- Combine the filling: Pour the gravy over the cooked vegetables. Add the frozen peas, frozen corn, and chickpeas. Stir everything together — the filling should be thick, creamy, and well-seasoned. Taste and adjust. Let cool for 10 minutes before topping with pastry — a very hot filling can make the pastry soggy.
- Assemble: Preheat oven to 200°C (400°F). If using a base crust, line the bottom of a large baking dish or 6 individual ramekins with one sheet of puff pastry, pressing it into the corners. Pour in the filling. Lay the second pastry sheet over the top, pressing and crimping the edges to seal. Score a few slits in the top to allow steam to escape. Brush generously with non-dairy milk for a golden, shiny finish.
- Bake: Bake for 35–40 minutes until the pastry is deeply golden, puffed, and flaky. The filling should be bubbling at the edges. If the pastry browns too quickly, tent loosely with foil for the last 10 minutes.
- Rest and serve: Let rest for 5–10 minutes before serving — the filling will be extremely hot and needs time to set slightly. Serve with a simple green salad or steamed greens on the side.
