Name: The Only Vegan Loaded Veggie Pot Pie You Need This Winter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 sheet frozen puff pastry (check the label if you prefer a vegan pastry, some are and some aren’t); 5 carrots, diced; 3 stalks of celery, diced; 1 onion, diced; 2 cups of mushrooms, chopped; 1 cup corn (canned or frozen), thawed if frozen; 1 cup peas (frozen is fine!), thawed if frozen; ¼ cup JOI plant base (cashew or almond); 3 cups vegetable stock; 1 tsp salt; ½ tsp pepper; 2 leaves sage, finely chopped; 1 Tbsp olive oil or avocado oil

The Only Vegan Loaded Veggie Pot Pie You Need This Winter

Dec 8, 2020| By JOI team

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Dec 8, 2020| By JOI team

The Only Vegan Loaded Veggie Pot Pie You Need This Winter

vegan pot pie

From Sunday dinners to weeknight meals, a pot pie is always a crowd pleaser! That indescribable “sauce” with veggies and tons of cozy flavors make this pie a knockout. To elevate it, we divided it up into individual servings topped with fluffy puff pastry.

The inside of this pot pie has all the traditional vegetables you'll find in a pot pie. Carrots, celery, peas, corn, and we’ve also added in some mushrooms for that real hearty, stick-to-your-bones feeling.

vegan pot pie

Puff pastry is a no-fuss way to get the crust incorporated into the dish. Feel free to get as fancy or as simple as you like with the pastry. JOI is stirred into the filling to make it nice and creamy without using any flour or dairy as a thickening agent. It’s the perfect consistency for that pot pie filling.

vegan pot pie

The Only Vegan Loaded Veggie Pot Pie You Need This Winter

Rated 5.0 stars by 1 users

Servings

4 pies

Prep Time

10 minutes

Cook Time

20 minutes

Calories

2500

Image of The Only Vegan Loaded Veggie Pot Pie You Need This Winter

Ingredients

1 sheet frozen puff pastry (check the label if you prefer a vegan pastry, some are and some aren’t)
5 carrots, diced
3 stalks of celery, diced
1 onion, diced
2 cups of mushrooms, chopped
1 cup corn (canned or frozen), thawed if frozen
1 cup peas (frozen is fine!), thawed if frozen
¼ cup JOI plant base (cashew or almond)
3 cups vegetable stock
1 tsp salt
½ tsp pepper
2 leaves sage, finely chopped
1 Tbsp olive oil or avocado oil

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Directions

Preheat the oven to 350 degrees F.
Let the puff pastry come to room temperature while preparing the filling.
In a skillet over medium high heat saute the onion, celery, carrot, and mushrooms until tender, 3-5 minutes.
Add the salt, pepper, and sage to the skillet and stir together.
Add the JOI to the mixture and, stirring constantly, slowly incorporate the stock until the filling is thick and creamy, about 5-7 minutes.
Stir in the corn and peas.
Divide the filling, pouring about equal amounts into 4 ramekins.
Slice the puff pastry into 4 equal squares and lay a square of puff pastry over the top of each ramekins. Using the tip of a sharp knife, make a few ½” slits in the puff pastry lids to allow steam to escape while baking. Alternatively, take each puff pastry square and cut it into long rectangular strips, and use the strips to weave a lattice pattern on the lid of each pot pies.
Bake in a 350 degree oven for 20 minutes until golden brown. Enjoy!

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