I have been planning this Vegan Pot Pie with Puff Pastry Crust for quite some time now. I could never quite figure out the right protein for it…until I discovered textured vegetable protein chunks!
You have seen me use the TVP strips in a few recipes, such as this Easy Vegan Teriyaki Bowl and these Peperoncini Jackfruit Sandwiches with Mushroom Au Jus. But boy were these chunks a find. I’ll link them down below.
I wanted to make this a quick and easy (but tasty) version and so I am using frozen pearl onions, peas and diced carrots. I sauteed them in a very small amount of oil.
*COOKS NOTE: You could also add diced potatoes to this recipes if you would like.
The chunks come dried, so you need to rehydrate them before adding to the pan. I simply heat vegetable broth to a boil, take off the heat and soak the chunks for 10-15 minutes. Since these chunks have no real flavor on their own, they take on the flavor of whatever you add TO them and will expand to nearly double their size. Drain (reserve the broth for later) and press the chunks with paper towels to remove excess moisture.
In a separate saute pan with NO OIL over medium high heat, add the chunks and cook until browned.
Add the chunks to your veggie pan and in that same hot pan, add a small amount of oil and your sliced mushrooms. Saute until just tender and add those to your veggie pan as well. Toss everything to combine.
At this point in the recipe, you’ll add a bit of flour to the veggies, cook for a minute and then add the reserved broth. One thing I did here to really bump up the flavor, was to add a vegetable base to the broth. It’s from Better Than Bouillon and it’s certified vegan.
I divide the filling among oven-safe baking dishes and top with puff pastry. MOST (but not all) commercially available puff pastry is vegan-friendly so I will just advise you to read the label before purchasing. Bake until puffed and golden.
I wanted a rustic look, so I added a square piece to my round bowls. Dig right into the center so that you get filling and crust with every bite! Look at all of those layers of goodness 🙂
If you’ve made this Vegan Pot Pie with Puff Pastry Crust, let me know what you think! Leave a comment below.
Vegan Pot Pie with Puff Pastry Crust
- 1/2 sheet Puff Pastry Defrosted 30-40 minutes. Make sure yours is vegan
- 2 tbsp Flour
- 2 c Vegetable Broth
- 1 tbsp Better Than Bouillon Vegan Vegetable Base
- 1 tsp Oil of your choosing
- 1/4 c Fresh or Frozen Pearl Onions defrosted
- 1/4 c Fresh or Frozen Diced Carrots
- 1/2 c Fresh or Frozen Peas
- 8 oz Fresh Button Mushrooms sliced
- 1 c Dried TVP Chunks rehydrated in broth
- 1/2 c Non-Dairy Milk
- 1/4 c Chopped Parsley
- 1/2 tsp Salt plus more to taste
- 1/4 tsp Pepper plus more to taste
- OPTIONAL HERBS such as thyme, parsley, etc.
- OPTIONAL: Diced Potatoes
- In a small amount of oil, add the frozen pearl onions and carrots. Saute until tender. Add peas.
- In hot broth rehydrate the TVP chunks for about 15 minutes. Drain (reserving the broth) and using paper towels, remove excess moisture.
- Take puff pastry out of the freezer to thaw for about 30 minutes before using.
- Add the flour to the cooked vegetables. Cook for 1 minute. Whisk the bouillon into the hot broth and add to the pan, stirring constantly.
- In a hot saute pan with NO OIL, brown the TVP chunks and add to the vegetable mixture. Add them to the vegetable mixture and in the same pan, saute the mushrooms in a small amount of oil. Add to vegetable mixture.
- Finally, add the milk and season with salt and pepper to taste, adding any optional herbs you wish. Cook until slightly thickened. Add chopped parsley.
- Distribute the filling between oven-safe baking dishes.
- Cut puff pastry to fit and overlap your dish by about a 1/2" to an inch. Bake at 350 (or 400 if your dish is able to withstand the heat) until puffed and golden.