Vegan Pot Pie with Puff Pastry

Have too much zucchini? Learn how to freeze fresh zucchini with this tutorial. We'll explain the best practices for freezing zucchini and protecting its quality and flavor.


puff pastry vegan butter flour garlic yellow onion mushrooms mixed vegetables

©Kirsten Nunez

broth non-dairy milk fresh thyme fresh sage salt black pepper

Step 1:

Preheat the oven to 400°F. In a large skillet, melt the butter. Cook the onions and mushrooms until tender, about 5 to 7 minutes. Add the garlic, herbs, salt, and pepper, then cook for another 30 seconds.

©Kirsten Nunez


Add the flour and mix until fully dissolved. The onions and mushrooms should be coated and creamy.

Step 2:

©Kirsten Nunez

Add the broth, non-dairy milk, and frozen vegetables. Simmer until thick, about 12 to 15 minutes, stirring constantly. Keep in mind that the gravy will thicken as it cools.

Step 3:

©Kirsten Nunez

Transfer the mixture into a greased deep pie dish. Add the puff pastry dough on top, and trim to fit. Press the edges of the dough with a fork and cut at least two slits into the top. We used dough cutters to create leaves out of the excess dough.

Step 4:

©Kirsten Nunez

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