Description
This vegan Thanksgiving pot pie is a comforting and delicious main course that’s perfect for your holiday celebration. Packed with seasonal vegetables, savory plant-based protein, and a flaky, golden-brown crust, it’s sure to delight your taste buds.
Ingredients
– 2 cups cubed butternut squash
– 1 cup diced carrots
– 1 cup diced celery
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 cup cooked lentils or plant-based ground meat
– 2 cups vegetable broth
– 1 tablespoon fresh thyme
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet vegan puff pastry, thawed
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large skillet, sauté the cubed butternut squash, diced carrots, celery, and onion over medium heat until tender, about 10 minutes.
3. 3. Add the minced garlic and sauté for an additional minute, until fragrant.
4. 4. Stir in the cooked lentils or plant-based ground meat, vegetable broth, fresh thyme, dried sage, salt, and black pepper. Simmer for 5-10 minutes, or until the liquid has slightly thickened.
5. 5. Transfer the filling to a 9-inch pie dish.
6. 6. Unroll the thawed puff pastry and place it over the filling, pressing the edges to seal.
7. 7. Cut a few slits in the top of the pastry to allow steam to escape.
8. 8. Bake for 30-35 minutes, or until the crust is golden brown and flaky.
9. 9. Let the pot pie cool for 10 minutes before serving.
Notes
For a heartier filling, you can also add diced potatoes or mushrooms. Adjust the seasoning to your taste preferences. This pot pie can be made in advance and reheated before serving.
- Prep Time: 20
- Cook Time: 45
- Category: Main Courses
- Method: Baking
- Cuisine: American