Vegan Pot Pies with Spring Veggies

Name: Vegan Pot Pies with Spring Veggies
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 lb diced, blanched yukon gold potatoes; 3 tablespoons olive oil; 1 cup diced onion or leeks; 4 cups any combination of: diced carrot, parsnip, celery, fennel, mushrooms, pearl onions ( leave whole); generous pinch salt and pepper; 1 cup fresh peas (raw) or 1 cup asparagus tips ( or both); 1 lb tofu, seared with salt and pepper (optional, or sub more veggies, or sub baked chicken breast ); 1/4 cup flour; 3 cups flavorful veggie stock; 2 teaspoons whole grain mustard; 1/3 cup dry white wine; 1 tablespoon fresh thyme; 1-2 tablespoon fresh tarragon; 1 teaspoon kosher salt; 1 tablespoon nutritional yeast (optional); ¼ teaspoon white pepper; 1 package vegan puff pastry dough

Instructions

Prep:55minCook:35min

Vegan Pot Pie with Spring Veggies! A simple delicious pot pie recipe made with flakey puff pastry crust that features vibrant spring veggies. Simple, easy and full of flavor!

Updated at: Tue, 12 Apr 2022 18:50:36 GMT