It’s been a few years since I’ve made this recipe, but it’s based on famous TV cook’s vegetable pot pie recipe. I wanted to fully veganize it, so, here are the results of my experiment. It’s so delicious, and full of fall flavors. Make sure to use a very flavorful stock, and to season each component along the way so that flavors develop all the way through.

Vegan Roasted Root Vegetable Pot Pie
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Vegan Roasted Root Vegetable Pot Pie

It’s been a few years since I’ve made this recipe, but it’s based on famous TV cook’s vegetable pot pie recipe. I wanted to fully veganize it, so, here are the results of my experiment. It’s so delicious, and full of fall flavors. Make sure to use a very flavorful stock, and to season each component along the way so that flavors develop all the way through. 

Course: Main Course
Cuisine: American, vegan
Servings: 4
Author: Michael Monson
Ingredients
  • 1 1/2 cups large-diced potatoes
  • 1 1/2 cups large-diced carrots (4 carrots)
  • 1 1/2 cups peeled and large-diced butternut squash
  • 1-2 tablespoons plus 2-3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 celery stalks, finely diced.
  • 1 fennel bulb, top and core removed, diced
  • 3 tablespoons flour
  • 2 cups flavorful vegetable stock stock or 2 cups water and 2 teaspoon “No Chicken” flavor Better Than Bouillon
  • ½ cup soy milk or plant based milk
  • 2 tablespoon sherry
  • 4-5 saffron threads
  • 1 cups chopped asparagus
  • Salt and pepper to taste
  • 1 package frozen puff pastry dough, thawed in the fridge overnight
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel and chop your butternut squash. Wash and chop your potatoes and carrots. Toss the chopped vegetables together in a bowl with a pinch of salt, freshly ground black pepper,  and 1 to 2 tablespoons of olive oil. Pour the vegetables onto a lined baking sheet and spread out into a single layer. Bake at 400 for about 30 to 35 minutes. Cut your asparagus into small cylinders and set aside. Add the asparagus to the pan  halfway through the cooking time, when you stir and flip the root vegetables.
  3. Measure out your stock and soy milk. Add a pinch of saffron, maybe about 4 or 5 or threads, and let it bloom.
  4. Add olive oil to a large pot over medium heat. Add the onions and fennel and saute until translucent, about 10 to 15 minutes. Add the sherry and the let it cook out, using it to deglaze the pot. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring constantly. Brown bits on the bottom are ok. Slowly add the stock and soy milk, making sure to get any stuck-on bits off of the bottom.  Continue to stir until thickened. Taste for salt and pepper and depth. Add more seasoning if needed; it should be highly seasoned. Simmer on low for 5 more minutes, stirring occasionally.
  5. When the vegetables are golden brown and tender, add them to the pot and stir together. Taste again for seasoning.
  6. Gently roll out the puff pastry dough until the folds are removed. Depending on the size of your bowls, cut the dough so that it is just slightly bigger than your dish. Using a square piece to cover a round bowl actually looks quite nice, so don’t be afraid to play with the presentation. You could even do a lattice top if you’re feeling creative. Divide the filling equally among your bowls. Cover each bowl with puff pastry. Bake at 400 for about 15 minutes, or until golden brown a flaky on top. Serve warm.