Spring Vegetable Pot Pie

Parmesan-Crumbed Lamb Cutlets


  • 3 tablespoons oil
  • ¼ cup flour
  • 3 cups flavorful veggie stock
  • 1 cup diced onion (or pearl onions)
  • 4 cups any combination of: diced carrot, celery, fennel, mushrooms, pearl onion
  • 1 lb diced blanched yukon gold potatoes
  • 1 cup fresh peas (raw) or 1 cup asparagus
  • 1 lb tofu seared with salt and pepper (or 1 lb cooked chicken or beef)
  • 2 teaspoons whole grain mustard
  • ⅓ cup dry white wine
  • fresh thyme 1 T
  • fresh tarragon 2 T
  • 1 teaspoon kosher salt
  • 1 tablespoon nutritional yeast (optional)
  • white pepper to taste
  • 1 package vegan puff pastry dough


Blanch potatoes. Saute leeks or onions in 3 T oil, for 5 minutes on the Boiling Plate until translucent. Add carrots, celery, fennel and/or mushrooms salt and pepper. Transfer to the Simmering Plate and saute until carrots are al dente, about 12 minutes. Splash with wine, and cook until it evaporates, about 5 minutes.

Stir in flour and nutritional yeast and and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Take off the plate. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken).

Add fresh tarragon, thyme and white pepper.

Fill greased oven proof ramekins or baking dish.

Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least ¼ in – ½ in for crimping.

Bake for 20-35 minutes in the Roasting Oven until puffed and golden.

Recipe from Feasting at Home http://www.feastingathome.com/spring-vegetable-pot-pie/