Since so much of the country is dealing with snow, it seemed appropriate to kick off this year’s Lent series with some cold-weather comfort food. These pot pies are warm and hearty – even meat lovers won’t miss the meat here!
With hearty veggies, a creamy sauce, and a flaky crust, this falls into you’d-never-guess-it’s-vegan territory. But it is, and it’s good.
Jump to:
Ingredients
- 1 Tbsp. olive oil
- 8 oz. sliced mushrooms
- 2 potatoes, peeled and dice
- 1 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup flour
- 2 cups unsweetened almond milk
- 1 cup frozen peas, carrots, and corn
- 1 Tbsp. chopped fresh thyme
- 1 sheet puff pastry
Lots of puff pastry is “accidentally vegan” – meaning vegetable shortening is used instead of butter. Be sure to check the label when you’re shopping!
The filling is also very flexible – I like to use turnips and parsnips too!
Directions
- Preheat the oven to 425 degrees. Spray 4 ramekins with nonstick spray. Remove puff pastry from the freezer and let sit on the counter.
- In a skillet, heat the olive oil. Add mushrooms, potatoes, garlic powder, salt, and pepper. Cook 3-4 minutes, until the veggies begin to soften.
- Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens.
- Stir in the mixed frozen vegetables and thyme. Divide evenly between the ramekins.
- Roll out the puff pastry and cut into 4 even squares. Lay each square over the top of a ramakin, molding to fit. Cut a slit in the top to vent.
- Bake until the puff pastry is golden brown, about 10-12 minutes.
- Let sit for five minutes before serving.
These are easy to prep ahead. I fill the ramekins and then plastic wrap them instead of adding the puff pastry and stick them in the fridge. When I want to bake, I let them sit at room temperature while the puff pastry thaws and then cook as directed.
More Meatless Meals for Lent
We have gotten so much better about adding meatless meals to our regular rotation since I started this series! Baked Vegetable Tacos are always a sure hit. Eggplant “meatballs” are delicious, but more effort than I want to give on a Friday so if you put these on the menu, I suggest making them ahead! They reheat well. If you want quick and easy, Spanakopita Quesadillas are one of my favorties!
You can check out my list of 65+ Meatless Meal Ideas for Lent here – or see the specifically-Vegan list of 15 Vegan Dinner Ideas here.
Recipe
Individual Vegan Pot Pies
Ingredients
- 1 Tbsp. olive oil
- 8 oz. sliced mushrooms
- 2 potatoes, peeled and dice
- 1 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup flour
- 2 cups unsweetened almond milk
- 1 cup frozen peas, carrots, and corn
- 1 Tbsp. chopped fresh thyme
- 1 sheet puff pastry
Instructions
- Preheat the oven to 425 degrees. Spray 4 ramekins with nonstick spray. Remove puff pastry from the freezer and let sit on the counter.
- In a skillet, heat the olive oil. Add mushrooms, potatoes, garlic powder, salt, and pepper. Cook 3-4 minutes, until the veggies begin to soften.
- Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens.
- Stir in the mixed frozen vegetables and thyme. Divide evenly between the ramekins.
- Roll out the puff pastry and cut into 4 even squares. Lay each square over the top of a ramakin, molding to fit. Cut a slit in the top to vent.
- Bake until the puff pastry is golden brown, about 10-12 minutes.
- Let sit for five minutes before serving.
