The Vegan Pot Pie is a delicious recipe, and it is very amazing. Furthermore, it is loaded with aromatic herbs and vivid fresh vegetables. Vegan Pot Pie with Seasonal Vegetables is served with a flaky puff pastry crust and a delectable creamy lemon mustard sauce. With the aid of premade vegan puff pastry, this vegan pot pie made with spring veggies is very rich, velvety, and simple to make. Make a gorgeous, sumptuous lunch with little to no work.
Tips for making this recipe:
While putting the pot pie in the oven, prepare the oven. Even heat is necessary for puff pastry to rise and puff.
Before adding the crust, let the filling cool. Before the crust has time to warm up and rise, it might begin to melt the layers if it becomes too hot.
Refrigerate the entire pot pie with the pastry lid on if you are working in a warm kitchen.
Ingredients:
- Onion: 1 (chopped)
- Flour: 1/4 cup.
- Bouillon: 1 tsp.
- Carrots: 2 cups.
- Whole grain mustard: 2 teaspoons.
- Fennel bulb: 1
- Salt
- Garlic clove: 3
- Asparagus: 1 cup.
- Almond milk: 2 cups.
- Black pepper: 1/2 tsp.
- Vegan butter: 2 tbsp.
- Red potatoes: 1 pound.
- Fresh lemon juice: 2 tbsp.
- Fresh chives: 2 tablespoons.
- Lemon thyme: 1 tbsp.
- Water: 2 cups.
- Peas: 1 cup.
- Vegan puff pastry dough: 1 package.
Instructions:
- Thaw the puff pastry dough in a cool place for one night.
- Set the microwave temperature to 425 F.
- Blanch potatoes and carrots, cover with a small amount of salted water and boil whenever the vegetables are completely prepared.
Making this dish is my way to my husband’s heart; he absolutely loves it.
Oh man, I planned this hangout, and it was a total blast!
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