
By feastingathome.com
Vegetable Pot Pie Recipe
Instructions
Prep:55minCook:35min
Everything to know to make a vegan vegetable pot pie with a buttery, flaky crust and a creamy, vegetable-packed center.
Updated at: Sat, 12 Jul 2025 00:08:53 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories264.1 kcal (13%)
Total Fat12.8 g (18%)
Carbs33.2 g (13%)
Sugars8.3 g (9%)
Protein5.2 g (10%)
Sodium268.4 mg (13%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 poundYukon gold potatoes
or red, cut in bite sized chunks

2 cupscarrots
cut in half moons

3 tablespoonsvegan butter
or olive oil, divided

1onion
or leek, chopped small

3cloves garlic
chopped small

1fennel bulb
medium, cored and diced

1 cupasparagus
cut in 1/2′′ pieces, or sub green beans

¼ cupflour
or sub gluten free flour

1 teaspoonvegetable boullion
or sub 1/2 cup veggie broth

2 cupscashew milk
or almond milk, rich is best

2 teaspoonswhole grain mustard
or dijon

½ teaspoonsea salt

½ teaspoonblack pepper

1 cuppeas
fresh or frozen

2 tablespoonsfresh lemon juice

1 tablespoonfresh thyme leaves

1 tablespoonfresh tarragon
or rosemary, chopped

2 tablespoonsfresh chives
minced

1puff pastry sheet
vegan, thawed overnight
Instructions
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