Vegan Pot Pie with Roasted Butternut, Lentils and Kale (2024)

UnitsScale

• 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)

Cook ModePrevent your screen from going dark

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.

TIPS: To add a bit more umami or depth, stir in a little miso paste (1 teaspoon) into the warm broth, before adding to pan ( or add an 1/2 extra bouillon cube or bouillon paste.)

If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time ( turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.

Pans:I used a 9 ½ inch cast iron skillet. Feel free to use an oven proof skillet, enamel skillet, 9-10 inch braiser, 9-10 round inch baking dish (or equivalent square or rectangle). You basically want to use a baking pan/dish where the filling reaches the top or very close to the top, or even slightly over the top (mound in the middle) so the puff pastry lays level or even slightly mounded. Place over a sheet pan to catch juices!

See post for other additions and substitutions.