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Festive Creamy and Crunchy Onion Potato Pot Pies
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

I’m Maria, a Greek Canadian with a big heart and massive love for delicious comfort... Read More

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vegan creamy crunchy festive potato onion pot pie

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Festive Creamy and Crunchy Onion Potato Pot Pies [Vegan]

616

Dairy Free

Vegan

They’re festive. They’re creamy. They’re crispy. They’re perfectly imperfect. Christmas is about good food, family, and enjoying each other's company, so make sure you’re feeding to please your guests and not feeling restricted to this EXACT recipe! They’re rather easy to make and are filled with flavor, character, and aroma.

Ingredients You Need for Festive Creamy and Crunchy Onion Potato Pot Pies [Vegan]

2 tablespoons extra virgin olive oil
2tablespoons vegan butter
1 medium sweet white onion, finely chopped
5 cups mushroom, I used crimini, white button, and shiitake, thinly sliced
3 garlic cloves, pressed
1 vegetable stock cube, unsalted
season to taste
2 sprigs of thyme, remove from stock and finely chopped
1 tablespoon tamari or soy sauce
1 tablespoon nutritional yeast
1 tablespoon onion powder
1 tablespoon coconut sugar
1/4 teaspoon cumin
1/4 teaspoon cloves
Dash of chili or chili flakes
2-3 tablespoons lemon juice
2 tablespoon corn starch or flour
1 and 3/4 cups coconut cream
2 cups steamed white potatoes, with skins, cut into chunks
2 sheets of puff pastry, make sure to thaw in the fridge before using
Meltable vegan cheese of choice

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How to Prepare Festive Creamy and Crunchy Onion Potato Pot Pies [Vegan]

Start by steaming your potatoes. Leave the skins on and cut them into bite-size pieces. Cook until soft but not falling apart.
Begin by adding your oil and butter to a large pot on medium-low heat for around 30 seconds. Add your onion and brown for around 5 - 7 minutes or until golden and soft. Stir occasionally to avoid burning.
Now add your garlic and mushrooms to the pot. Cook them down till they reduce by 1/3 or until soft. This should take another 5 minutes.
Once your mushrooms are cooked, you can add your stock cube, seasoning, soy sauce, nutritional yeast, and spices. Stir this mixture until well combined.
You can now add in your lemon juice and corn starch. Using a spatula, stir quite aggressively to ensure that the flour is well combined and coated with the onions and mushrooms. Look out for clumps and if you spot any, use a fork to poke them apart.
Turn your heat to high, add your coconut cream and bring this mixture to a boil. Stir often to watch the consistency change and to avoid burning. Once your mixture is bubbling, turn heat to low, add steamed potatoes and simmer on low for around 5 minutes.
Preheat your oven to 400°F and line a baking sheet with parchment paper, and set aside.
Grab your mini dutch oven pots, grease them with oil, and set them aside.
Cut each puff pastry sheet into 4 and begin placing a little sheet on the base of each mini pot. I kept the corner of each sheet pulled over the pot so that when I filled it with the mixture and covered it with the other puffed pastry sheet, it would act as a little pinch pocket and add character to the pot.
Once all your little pots are lined with the pasty, then begin adding in the potato and mushroom mixture. Finally, fill to the top and grate some of your favorite vegan cheese on top.
Cover with your other puff pastry sheet and pinch the side to create your own little distinct style!
Brush with oil or melted butter before cooking on a baking sheet for 20 minutes in the oven.

Notes

This recipe is rather easy to make and filled with flavor, character, and aroma.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.