Spring Recipe: The Vegan Pot Pie

Spring is almost here and with it a fantastic recipe on your way! It’s time to put on our chef’s hat and enjoy this refreshing treat we have for you, brought to us by the professional chef Sylvia Fountaine. Certainly, we’ve all experienced smelling that delicious pie when taking a walk in a beautiful forest. The type of pie that is placed by the window of a wooden hut after it’s out of the oven, calling for you from a long distance. There is no easy way to put it. There is only the mouth-watering delicious way!

Preparations!

Due to its dairy-free nature, we’re looking for some of the tastiest greens, along with a variety of healthy ingredients and instructions to follow. Let’s start with what we need:

The veggies - 2  cups of cut carrots + 3 small potatoes + 1 chopped fennel bulb + 1 chopped leek or onion + 1 cup of cut asparagus + 1 cup of peas!

The Herbs - 1 tablespoon of tarragon + 2 tablespoons of chives + 1 tablespoon of lemon thyme!

Others - 2 cups of almond milk + 2 tablespoons of lemon juice + 1 teaspoon of vegetable bullion + 2 teaspoons of grain mustard + ½ teaspoons of salt & pepper + ¼ cup as purchased of flour + 3 tablespoons of vegan/olive butter, divided!

They’re quite a few but, trust us, it’s completely worth the prep!

Hats on!

Start by cutting up the vegetables separately. Then, blanch potatoes and carrots in salted water for 10 minutes (save half a cup of the water while draining them).

Get the bullion and dissolve it in the saved water with the potatoes and carrots. Bring out your pan and cook the leeks, garlic, fennel, and asparagus. Call the blanched veggies to the party and mix them up as well. 

Once it’s done, push the ingredients to the side and melt butter in the center of the pan, adding flour and mixing it well. Time to add the bullion broth and milk, while stirring it all the while! Proceed to add the mustard, salt and peppers while letting the sauce come to a gentle boil, then turn off the heat.

For the final steps, add peas, lemon juice & thyme, tarragon, and chives. Taste and adjust the salt as you wish! Let the filling cool while preparing the puff pastry top crust. 

Roll the puff pastry out of ⅛” thick, add a bit more later if needed. Cut into the size of your pan and lay it over the cooled filling!

Cut halfway into the dough with a knife, leaving a vent hole in the center, brushing the top with olive oil for that extra taste! 

To finalize, place it in the oven at 400ºF/204ºC for 20 minutes, then lower the temperature to 350ºF/176ºC for about 15 minutes, until the crust looks puffy, there you’ll know you’re golden as the crust should be. 

It’s time to enjoy your sweet pie. Don’t forget to leave it by the window of your hut until it’s ready temperature-wise!

We’ll see you next week!