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Vegan Pot Pie Recipe

Vegan Pot Pie Recipe
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Indulge in the warm, hearty goodness of our Vegan Pot Pie Recipe, perfect for family dinners or gatherings. This delightful dish features a rich and creamy vegetable filling enveloped in a buttery, flaky crust that will have everyone coming back for seconds. Easily adaptable for gluten-free diets, this pot pie is ideal for any occasion—from cozy nights at home to festive celebrations. With its delicious flavors and comforting textures, it’s a meal that pleases both kids and adults alike.

Ingredients

Scale
  • 1 package puff pastry (2 sheets)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup peas
  • 2 cups small broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 1/4 cup oat flour
  • 2.5 cups unsweetened cashew milk

Instructions

  1. Preheat oven to 350°F.
  2. In a large pot, heat olive oil over medium-high heat. Sauté onions, celery, and carrots until softened (about 5 minutes).
  3. Add peas, broccoli, garlic, thyme, salt, pepper, and nutmeg; cook for another 5 minutes.
  4. Stir in oat flour and gradually add cashew milk. Simmer until thickened (about 3 minutes).
  5. Roll out puff pastry on a floured surface using ramekins as guides to cut circles.
  6. Fill ramekins with the vegetable mixture and top with pastry circles; seal edges.
  7. Brush tops with vegan egg wash and sprinkle with salt and thyme.
  8. Bake for about 30–45 minutes until golden brown. Let rest before serving.

Nutrition

Find it online: https://lowfatfoodie.com/vegan-pot-pie-recipe/