Articles & Recipes

Spring Vegetable Pot Pies (vegan)

March 18, 2019

Celebrate the annual opening of your local farmer’s market (or find fresh veggies at your local grocer) with this pot pie made with the first vegetables of spring. Delectable potatoes, asparagus and edamame are baked in an herbed sauce topped with a flaky golden crust. Perfect for a Spring-time supper.

Ingredients Makes 4 servings

11⁄4 cups all-purpose flour 300 mL
1⁄4 cup cornmeal 60 mL
1⁄2 tsp salt 2 mL
3 sprigs fresh thyme, leaves stripped 3 sprigs
1⁄4 cup vegan shortening, chilled 60 mL
1⁄4 cup vegan hard margarine, chilled, cut into 60 mL 8 pieces (see Tips) 60 mL
3 to 4 tbsp cold water 45 to 60 mL
2 cups cubed yellow or red potatoes 500 mL
1⁄2 tsp salt 2 mL
2 tbsp vegan hard margarine 30 mL
1 small onion, chopped 1
1 small shallot, diced 1
8 oz mushrooms, sliced 250 g
2 cups shelled edamame, thawed if frozen 500 mL
1⁄2 cup green peas 125 mL
1⁄2 cup asparagus tips 125 mL
2 cups packed baby spinach, chopped 500 mL
2 tbsp all-purpose flour 30 mL
1⁄2 cup vegetable broth, store-bought 125 mL
2 tbsp chopped Italian flat-leaf parsley 30 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp freshly ground black pepper 2 mL
2 tsp canola oil 10 mL
12 sprigs fresh thyme, optional 12 sprigs


  • Food processor
  • Four 14-oz (425 mL) baking dishes or ramekins
  • Baking sheet, lined with parchment paper
  1. Crust: In food processor, combine flour, cornmeal and salt and pulse until combined. Add thyme leaves and pulse 2 times. Dot shortening and margarine around work bowl and pulse 10 times. Scrape down sides and pulse until mixture is combined, about 5 times more. Sprinkle in 3 tbsp (45 mL) of water and pulse 10 times until dough holds together when gently squeezed. If too dry, add water, 1 tbsp (15 mL) at a time, and pulse until dough holds together. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate until chilled, for at least 30 minutes or for up to 24 hours.
  2. Filling: In a large saucepan, cover potatoes with cold water, add salt and bring to a boil over high heat. Reduce heat and boil gently until tender when pierced with a fork, about 5 minutes. Drain, reserving cooking water. Set aside.
  3. Place a large skillet with a lid or a Dutch oven over medium heat and let pan get hot. Add margarine and tip pan to coat. Add onion and shallot and cook, stirring occasionally, until translucent, 5 to 6 minutes. Add mushrooms, edamame and 1⁄2 cup (125 mL) reserved potato cooking water. Cover, reduce heat to medium and cook for 5 minutes. Add peas, asparagus tips and spinach and cook, covered, for 5 minutes. Stir in flour, while gently scraping bottom of pan. Gradually add vegetable broth, while constantly stirring. Simmer, stirring, until thickened, 3 to 5 minutes. Remove from heat and stir in potatoes, parsley, salt and pepper. Taste and adjust seasoning. Divide among baking dishes. Arrange on prepared baking sheet and set aside.
  4. Preheat oven to 425°F (220°C).
  5. Sprinkle work surface with a little flour. Cut dough into four equal pieces. Working with one piece at a time, roll into a rough circle, approximately 1 inch (2.5 cm) larger than baking dish. Arrange dough circle over ramekin, allowing edges to hang attractively over sides, pressing lightly to seal over edge. Cut three venting slashes in crust and brush with 1⁄2 tsp (2 mL) of oil. Repeat with remaining dough and pot pies.
  6. Bake pot pies in preheated oven until edges are golden, 15 to 18 minutes. Place a few stems of thyme upright through vent slash of each pot pie, if using, and serve warm.
For quick crackers, reroll dough scraps and cut to desired shapes and sizes. Prick with a fork and bake at 425°F (220°C) until golden brown, 5 to 10 minutes. Sprinkle with sesame seeds or salt and pepper while hot.


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