#veganpotpie

[atmyrecipetable]

What dinner goals are made of! This easy recipe for vegan shepherd’s pie also happens to be high in protein! Made with lentils, potatoes and whole food ingredients so you can nourish your family. Naturally gluten-free and totally delicious. The perfect meal prep recipe for healthy weeknight dinners. 

https://at-my-table.com/high-protein-vegan-shepherds-pie-recipe/

[veganeyebrows]

Vegan pot pie with red potatoes and @the_tofurky_company slow roasted chicken 😍 #vegan #vegansofinstagram #seattlevegan #potpie #veganpotpie #tofurky #veganchicken #comfortfood

[timeandwisdom]

A savory and comforting vegan twist on the classic chicken pot pie, encased in a flaky puff pastry crust. These individual tarts are perfect for a cozy dinner or special occasions.

Ingredients: 1 sheet vegan puff pastry. 1 cup vegan chicken substitute, diced. 1 cup mixed vegetables carrots, peas, corn, etc., frozen or fresh. 1/4 cup vegan butter. 1/4 cup all-purpose flour. 1 cup vegetable broth. 1/2 cup unsweetened almond milk. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Make the puff pastry sheet thinner by rolling it out on a lightly floured surface. Then, use your tart molds to cut it into squares or circles. Carefully press the pastry squares or circles into tart molds or a muffin tin to make them fit. Put the vegan butter in a saucepan and melt it over medium-low heat. Put the vegan chicken substitute and mixed vegetables in the saucepan. Cook until the vegetables get a little softer. Just add flour to the mix and mix it all around. Just a minute or two. Add the vegetable broth and almond milk slowly while stirring all the time to avoid lumps. Sage, salt, and pepper should be added. Bring the mixture to a low boil and cook for 5 to 7 minutes, until it gets thick. Fill the tart molds almost all the way to the top with the vegan chicken pot pie filling. Place another square or circle of puff pastry on top of each tart and gently press the edges together to seal. Make a small hole in the top of each tart to let the steam escape. Place the tarts on a baking sheet and heat the oven to 400F. Bake for 20 to 25 minutes, or until the pastry is golden brown and crispy. Let the tarts cool down a bit before you serve them. We hope you enjoy your vegan chicken pot pie tarts.

Prep Time: 20 minutes

Cook Time: 25 minutes

Iroko Nuevo

[theresmagicinthat]

This vegan pot pie is hearty and creamy, and it's the best thing to eat on a cold night in.

Ingredients: 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 3 cups vegetable broth. 1 cup unsweetened almond milk. 1 cup frozen peas. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 vegan pie crust, store-bought or homemade.

Instructions: Warm the oven up to 190C 375F. Put onions, garlic, carrots, and celery in a large pot and cook them until they get soft. Add the flour and cook for one to two minutes. Slowly add the almond milk and vegetable broth, stirring all the time until the mixture gets thick. Salt and pepper should be added along with the potatoes and peas. Simmer for about 10 to 15 minutes, or until the potatoes are soft. Use a pie dish to put the filling in. Fold the edges of the vegan pie crust together to seal it. Make a few holes in the crust to let air flow. Put it in the oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool down for a while before you serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 45 minutes

My Home Page

[awkwardmtvshow]

These 1-hour vegan pot pies are the ultimate comfort food. Loaded with hearty vegetables and topped with flaky puff pastry, they are perfect for a cozy dinner or a special occasion. Plus, they come together in just 1 hour!

Ingredients: 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced onions. 1 cup diced mushrooms. 1 cup diced bell peppers. 1 cup frozen peas. 1 cup vegetable broth. 1/4 cup all-purpose flour. 1/4 cup plant-based milk. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 sheet vegan puff pastry.

Instructions: Preheat your oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions, potatoes, carrots, mushrooms, and bell peppers. Saut until vegetables are tender, about 8-10 minutes. Sprinkle flour over the vegetables and stir to coat evenly. Slowly pour in vegetable broth, stirring constantly until the mixture thickens. Add plant-based milk, nutritional yeast, garlic powder, thyme, rosemary, salt, and pepper. Stir until well combined. Stir in frozen peas and simmer for an additional 2-3 minutes. Divide the vegetable mixture evenly into ramekins or oven-safe bowls. Roll out the puff pastry sheet and cut it into squares large enough to cover the ramekins. Cover each ramekin with a puff pastry square, pressing down the edges to seal. Cut a few slits in the top of each pastry to allow steam to escape. Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed up. Remove from the oven and let cool for a few minutes before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

Guedes Designs

[daftlynx]

This vegan pot pie is a tasty take on traditional samosas. It has a flaky puff pastry crust and a filling of potatoes, carrots, peas, and aromatic spices.

Ingredients: 2 cups diced potatoes. 1 cup diced carrots. 1 cup frozen peas. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tbsp vegetable oil. 1 tsp cumin seeds. 1 tsp garam masala. 1 tsp turmeric powder. Salt to taste. 1/4 cup chopped fresh cilantro. 1 package vegan puff pastry. 2 tbsp non-dairy milk.

Instructions: Warm the oven up to 190C 375F. Warm up the vegetable oil in a big pan over medium-low heat. When you add the cumin seeds, let them cook until they begin to pop. Put in the garlic and chopped onions. Saut until the onions become clear. Add carrots, potatoes, and turmeric powder that have been cut up. Make sure the vegetables are soft. Add salt, garam masala, and frozen peas and mix well. Bring it to a boil again. Take it off the heat and add the chopped cilantro. Place the mixture in a baking dish. Roll out the puff pastry and put it on top of the filling in the baking dish so that it covers it all. Cut off any extra pastry. For a golden finish, brush the pastry with milk that doesn't contain dairy. The pastry should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and crispy. Serve hot, and if you want, top with extra cilantro.

Prep Time: 20 minutes

Cook Time: 30 minutes

Lei Zhang

[mjauduuude]

A delightful vegan take on classic pot pie, loaded with fresh spring vegetables and a creamy, herb-infused sauce, all nestled beneath a flaky golden crust.

Ingredients: 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced green peas. 1 cup diced asparagus. 1 cup diced mushrooms. 1/4 cup vegan butter. 1/4 cup all-purpose flour. 2 cups vegetable broth. 1 cup unsweetened almond milk. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1 vegan pie crust store-bought or homemade.

Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up the vegan butter in a big pan over medium-low heat. Add the diced carrots and potatoes and cook for about 5 minutes, or until the vegetables are just barely soft. Add the diced peas, asparagus, and mushrooms and stir them in. Cook for three more minutes. Put the flour on top of the vegetables and mix them around to cover them all. Add the vegetable broth and almond milk slowly while stirring all the time to avoid lumps. Add the rosemary, salt, and pepper that have been dried. For about 5 minutes, simmer the mixture until it gets thicker. Put the vegetable filling in a pie dish that has been greased. Crimp the edges of the vegan pie crust to seal it around the filling. Make a few holes in the top crust to let the steam escape. After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool down a bit before you serve.

Prep Time: 20 minutes

Cook Time: 35 minutes

Campus Comenius

[enseisong]

This Herbed Vegan Vegetable Pot Pie is a comforting and satisfying dish perfect for a cozy dinner. Packed with mixed vegetables and flavored with aromatic herbs, it's a crowd-pleaser even among non-vegans.

Ingredients: 2 cups mixed vegetables such as carrots, peas, corn, and green beans. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1/4 cup all-purpose flour. 2 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 sheet vegan puff pastry, thawed. 1 tablespoon soy milk for brushing pastry.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add mixed vegetables to the skillet, cook until slightly tender. Sprinkle flour over the vegetables and stir to coat. Slowly pour in vegetable broth, stirring constantly until the mixture thickens. Add thyme, rosemary, sage, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a baking dish. Roll out the puff pastry and place it over the baking dish, trimming any excess pastry. Brush the pastry with soy milk. Make a few small slits in the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

ICCSTM 2019