Herbed Vegan Vegetable Pot Pie
This is the most delicious vegan pot pie ever With added herbs, spring veggies and phyllo dough, this is the perfect pot pie for spring and summer
This is the most delicious vegan pot pie ever With added herbs, spring veggies and phyllo dough, this is the perfect pot pie for spring and summer
- salt and pepper to taste
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 1/3 cup all purpose flour
- 2 teaspoons dijon mustard
- 1 cup peas
- 1/4 cup parsley chopped
- 1 cup vegetable broth
- 3 large carrots chopped
- 1/3 cup vegan butter i used earth balance
- 3 cups non-dairy milk, i used almond
- 2 cups chopped potatoes
- 1 cup frozen spinach thawed
- 5 green onions rough chopped
- 8 ounces phyllo dough thawed
- Carbohydrate 44.0411527456759 g
- Cholesterol 0 mg
- Fat 3.35806703978839 g
- Fiber 4.3142763569311 g
- Protein 6.76473275704786 g
- Saturated Fat 0.69601254325633 g
- Serving Size 1 1 Serving (179g)
- Sodium 341.281487680024 mg
- Sugar 39.7268763887448 g
- Trans Fat 0.420589860675765 g
- Calories 227 calories
Step-by-step
- Preheat the oven to 350 degrees.
- In a large oven-safe pot, heat the vegan butter on medium-high. Stir to melt.
- Sprinkle the flour into the pot and whisk to combine with the butter to form a roux.
- Pour in the vegetable broth, non-dairy milk, and Dijon. Whisk to combine, ensuring no lumps remain.
- Season with salt and pepper.
- Bring to a simmer, then add the chopped potatoes. Reduce heat to medium-low and simmer until potatoes are soft (8-10 minutes).
- In a non-stick skillet, heat olive oil on medium-high. Add garlic and carrots, saute for 1-2 minutes.
- Add peas and spinach, saute for another 1-2 minutes. Season with salt and pepper. Turn off the heat.
- Once potatoes are soft and the liquid is thick, add the sauteed vegetables to the pot. Stir.
- Turn off the heat. Season with salt and pepper. Add green onions and parsley; stir. Adjust seasoning.
- Transfer to a baking dish (optional).
- Crumple phyllo dough on top, resembling a flower. Repeat until covered.
- Brush the phyllo with olive oil.
- Bake at 350 degrees for 15-20 minutes, or until phyllo is browned and baked through.
- Serve immediately.
A Taste of Spring: My Herbed Vegan Vegetable Pot Pie
As a busy working mom, finding time to cook a wholesome and delicious meal can sometimes feel like a Herculean task. But let me tell you, this Herbed Vegan Vegetable Pot Pie has become my go-to recipe for those evenings when I want something both comforting and satisfying, without spending hours in the kitchen. It’s a perfect example of how simple, fresh ingredients can create something truly extraordinary.
The beauty of this pot pie lies in its versatility. I love using seasonal vegetables—the vibrant colors of spring peas and spinach, the sweetness of carrots, and the hearty texture of potatoes all come together in a symphony of flavor. The addition of fresh herbs like parsley and green onions adds a bright, herbaceous note that perfectly complements the richness of the vegan butter and creamy non-dairy milk. And let's not forget the phyllo dough topping – it's the perfect crisp, golden-brown counterpoint to the tender filling.
This recipe is not only delicious but also incredibly adaptable. Feel free to experiment with your favorite vegetables. Asparagus, mushrooms, or even leftover roasted vegetables would all work wonderfully. The key is to use vegetables that are in season for the best flavor and texture. I often adjust the herbs based on what’s available in my garden or at the farmers market, allowing me to create a unique pot pie every time.
One of the things I love most about this recipe is its ability to feed a family or even have leftovers for lunch the next day. It's a complete meal in itself, packed with protein and fiber, making it a healthy and satisfying choice for both adults and children.
Beyond the practicality and taste, making this pot pie has become a form of self-care. The process of chopping vegetables, stirring the filling, and carefully arranging the phyllo dough is a calming, mindful activity that helps me unwind after a long day. The aroma of herbs and spices wafting through the kitchen as it bakes is a small but significant pleasure. It's a reminder that even in the midst of a busy life, there's still time to create something beautiful and delicious.
So, if you're looking for a recipe that's both satisfying and easy to make, I highly recommend giving my Herbed Vegan Vegetable Pot Pie a try. It's a meal that nourishes both the body and the soul, and I guarantee it will quickly become a favorite in your kitchen.
And don't forget the leftovers! They're even better the next day.
