Mixed Vegetable Vegan Pot Pie
User Reviews
5
Mixed Vegetable Vegan Pot Pie
Description
This Mixed Vegetable Vegan Pot Pie features a filling of sautéed onion, garlic, diced mushrooms, and frozen mixed vegetables seasoned with oregano, marjoram, and basil. Cubed super firm tofu adds protein and texture. The mixture thickens with flour before vegetable broth and non-dairy milk create a creamy base. The filling is poured into a puff pastry-lined dish, topped with another sheet of pastry sealed and vented to prevent sogginess.
Baked at 400 degrees Fahrenheit until the pastry turns golden and crisp, the pot pie offers a contrast between the flaky crust and the tender vegetable filling. The herbs deepen its flavor, and the tofu provides body within the creamy sauce.
Serve the pot pie warm as a vegan entrée, either family-style or in individual portions if divided into ramekins. It pairs well with simple green salads or steamed greens.
To prevent soggy crust, vents are cut to allow steam to escape. The recipe is highly adaptable, allowing different vegetables or fillings as preferred. This dish benefits from resting after baking for flavors to meld and easier serving.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 4 garlic minced, cloves
- 2 cups mushroom diced
- 1 pound mixed vegetables frozen
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon dried basil
- ½ tofu diced, 16-ounce block, super firm
- salt to taste
- black pepper to taste
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- ⅓ cup of non-dairy milk
- 2 puff pastry crust thawed, store-bought
Instructions
- Over medium heat, add the oil to a large pot. Add the onion and cook for 1 minute, then add the garlic. Mix well and cook for 1 minute. Add the mushrooms and cook for 5 minutes.
- Add the frozen veggies, marjoram, oregano, basil,, tofu, and salt and pepper. Mix well and cook for 3 minutes.
- Add the flour and mix well. Then slowly whisk in the vegetable broth and plant-based milk.
- Preheat the oven to 400 degrees F.
- Stretch the sheet of puff pastry to fit the bottom and sides of an 8×8 baking dish. Add the veggie filling and top with the second puff pastry sheet. Pinch the sides of the dough to create a seal. Make 4 cuts on top of the dough to allow the steam to come out.
- Bake for 15 to 20 minutes or until the crust turns golden. Remove from the oven and let it sit for 10 minutes before serving.
Notes
- You can divide the filling and pastry into smaller ramekins for individual pot pies, baking for approximately 15 minutes each.
- Cut vents on the puff pastry top to release steam, which helps keep the crust crisp and prevents sogginess.
- The filling can be customized with different vegetables or seasonings according to preference, making this recipe versatile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1076 kcal
% Daily Value*
| Calories | 1076kcal | 54% |
| Carbohydrates | 93g | 31% |
| Protein | 30g | 60% |
| Fat | 66g | 102% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 37g | 185% |
| Cholesterol | 6mg | 2% |
| Sodium | 1765mg | 74% |
| Potassium | 544mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 6023IU | 120% |
| Vitamin C | 15mg | 17% |
| Calcium | 234mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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