Vegan Pot Pie with Spring Veggies

Step 1

overnight in the fridge. (Or see notes)

Step 2

Preheat oven to 425 F.

Step 3

potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender.  Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water.  Set aside.

Step 4

leeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent.  Add asparagus and sauté a few minutes more.  (See notes about pan size.)

Step 5

Add blanched veggies to the saute and mix.  Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter.  It’ll be lumpy but that will all smooth out.

Step 6

Add the boullion (mixed with the reserved potato/carrot water) and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper.  Let the sauce come to a gentle boil.  Turn off the heat.

Step 7

Add in peas, lemon juice, lemon thyme, tarragon and chives.  Taste and adjust salt if needed. Let the filling cool while you prepare the puff pastry top crust.

Step 8

If needed, roll your puff pastry out to 1/8″ thick.  Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage.  Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center.  Do any design you like!  This lightens crust, allowing it to lift more and bake evenly.  Brush with olive oil, or if not vegan, use an egg wash.

Step 9

Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden.