Vegetarian Pot Pie Recipe

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Vegetarian Pot Pie Recipe

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BLACK+DECKER B+D Contributor 0 Articles

These individual pot pies are served in a 5” ramekin and have been a huge hit at parties and holidays. Especially Thanksgiving. These are vegan too!

Vegetarian Pot Pie Recipe

1.  Preheat oven to 375F. Place potatoes, squash, turnips, thyme and sage on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt and roast for about 30 minutes. Halfway through cooking time, remove tray from oven and stir vegetables. Return tray to oven.

2.  Place a medium pot over medium heat and melt vegan butter. Add onion, celery, carrots and garlic. Cook, stirring occasionally until soft, about 8-10 minutes.

3. Sprinkle flour over vegetables in pot and stir with a whisk. Slowly whisk in the broth, nutritional yeast, onion powder and salt. Simmer until the mixture has thickened, about 5 minutes. If the gravy is too thin, sift another tablespoon in while whisking. Add in the roasted vegetables and mix everything together.

4. Divide the mixture evenly between 5-6 lightly greased ramekins (or a rectangular baking dish). Top with puff pastry and brush the with melted vegan butter. Set your baking tray or ramekins on a baking sheet to catch overflow and bake until the pastry is golden brown and the filling is bubbly, about 15 minutes. Serve immediately.

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