Spring Vegetable Pot Pie
An easy vegan pot pie, that can be customized.
Ingredients:
3 T oil
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
Details
Total time: 1 hour 15 mins Yield: 4-6
Spring Vegetable Pot Pie
Spring Vegetable Pot Pie
An easy vegan pot pie, that can be customized.
Ingredients:
3 T oil
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
Details
Total time: 1 hour 15 mins Yield: 4-6Spring Vegetable Pot Pie
Spring Vegetable Pot Pie
An easy vegan pot pie, that can be customized.
Ingredients:
3 T oil
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
Details
Total time: 1 hour 15 mins Yield: 4-6
Spring Vegetable Pot Pie
Spring Vegetable Pot Pie
An easy vegan pot pie, that can be customized.
Ingredients:
3 T oil
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
1/4 Cup flour
3 cups flavorful veggie stock
1 Cup diced onion ( or pearl onions)
4 Cups any combination of : diced carrot, celery, fennel, mushrooms, pearl onion
1 lb diced blanched yukon gold potatoes
1 cup fresh peas (raw) or 1 cup asparagus
1 lb tofu, seared with salt and pepper (or 1 lb cooked chicken or beef)
2 tsp whole grain mustard
1/3 c dry white wine
fresh thyme 1 T
fresh tarragon 2 T
1 tsp kosher salt
1 T nutritional yeast (optional)
white pepper to taste
1 package vegan puff pastry dough
Instructions:
400F oven
Blanch potatoes. Saute leeks or onions in 3 oil, for 5 minutes on med high heat until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken). Add fresh tarragon, thyme and white pepper. Fill greased oven proof ramekins or baking dish.
Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least 1/4 in - 1/2 in for crimping.
Bake for 20-30 minutes until puffed and golden.
Details
Total time: 1 hour 15 mins Yield: 4-6
