Vegan Pot Pie with Spring Veggies

Name: Vegan Pot Pie with Spring Veggies
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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 fennel bulb, chopped; 1 cup asparagus, cut in 1/2″ pieces; 1/4 cup AP flour; 1 teaspoon bouillon, vegetable or “chicken-like”; 1/2 cup saved water (from the potato/carrot blanching); 2 cups cashew 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; 2 tablespoon fresh lemon juice; 1 tablespoon fresh lemon thyme (or regular), chopped small; 1 tablespoon fresh tarragon (or rosemary), roughly chopped; 2 tablespoons fresh chives, minced; 1 package vegan puff pastry dough

Instructions

Prep:55minCook:35min

This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flakey puff pastry crust.

Updated at: Wed, 20 Nov 2024 05:05:35 GMT