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Vegan Pot Pie with Roasted Butternut, Lentils and Kale

Veggie Pot Pie with roasted butternut squash, lentils, and kale topped with a golden puff pasty crust – a cozy vegan dinner recipe the whole family will enjoy. Allow puff pastry dough to thaw overnight in the fridge.

Ingreadient:

    • 2lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)
    • 1 large parsnip, 1/2 inch diced
    • 1 large carrot, 1/2 inch diced
    • 1– 2 tablespoons olive oil
    • 1/4 teaspoon salt and pepper
    • 3 tablespoon olive oil (or butter)
    • one onion, diced (or sub leeks or 2–3 shallots)
    • 4–6 garlic cloves, rough chopped
    • 1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)
    • 1 cup celery, chopped ( or sub diced fennel bulb)
    • 3 tablespoons flour
    • 1 1/2 cups warm flavorful veggie broth (see notes)
    • 1 cup almond milk ( or soy, oat milk, or regular milk)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • big handful lacinato kale (chopped, big stems removed)
    • 1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).
    • a pinch nutmeg
    • 1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)
    • olive oil for brushing (or use egg wash- not vegan)

Directions :

    1. Thaw puff pastry dough overnight in the fridge. (Or see notes)
    2. Cook lentils – 1/2 cup dry lentils- simmer in salted boiling water ( like pasta) until tender. You could do this ahead.
    3. Pre-heat oven  to 400F
    4. Prep the veggies: Peel and dice the butternut into 1-inch cubes– you’ll need about 6 cups. Peel and dice the carrots and parsnips into 1/2 inch cubes. (You want the butternut bigger and carrots/parsnips smaller so they roast at a more even rate.) Toss with olive oil, generously season with salt and pepper  and place on a parchment-lined sheet pan, roast until tender- 25-35 minutes.
    5. Make the Stew Base: In a 10-12 inch, ovenproof skillet (or see notes), heat oil over medium heat. Saute the onion, 3-4 minutes, add garlic, celery and sage, and continue cooking until the onions are golden. Sprinkle with the flour, stir it in and toast it, 1-2 mintues. Add the warm veggie broth, a little at a time whisking it in, over low heat. Add the almond milk, whisk it in, bring to a simmer, just until it thickens. Turn heat off.  Season generously with salt and pepper and a pinch of nutmeg.
    6. Combine: Gently fold in the roasted veggies, kale and lentils. If it feels dry, add a splash or two of almond milk 0r veggie broth to loosen. It should be like a very thick stew. Try not to over-mix. Give it one more taste and season with salt and pepper if needed.
    7. On a floured surface, unroll the puff pastry dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
    8. Place the puff pastry over the top of the pan, folding up the corners. Cut a few slits for venting. Brush with olive oil, or if not vegan, use an egg wash.
    9. Bake on the middle rack at 400F for 20 minutes, then lower heat to 350F, and bake 10 more minutes until beautifully golden.

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