Vegan Christmas Pot Pie

Perfect for Christmas celebration or any other get together. This vegan Christmas pot pie will be definitely a star on the table.


Prep Time: 15 mins
Cook Time: 25 mins
Yields: 4


  • 1 tablespoon dairy-free butter
  • 1 small white onion, finely chopped
  • 2 small heads fennel, finely chopped
  • 2 carrots, grated
  • 2 cups sliced mushrooms
  • 1 small bunch fresh parsley, finely chopped
  • 1/2 cup vegetable broth or water
  • 1 cup lentils
  • salt and pepper, to taste
  • 2 cups green peas
  • 2 cups baby spinach
  • 1 sheet puff pastry, thawed


  1. Preheat oven to 180°C and prepare a baking dish.
  2. In a frying pan melt butter over medium heat and add onions, fennel and carrots. Cook for about 2 minutes. Add mushrooms and parsley, cook for another 5 minutes. Add in vegetable stock/water and lentils, season to taste and cook for 10 minutes.
  3. Take the pan away from the heat. Add peas and baby spinach. Transfer the mixture into the prepared baking dish and cover with puff pastry sheet. Crimp and seal the edges and cut slits in the top of the pastry. Bake for 25-30 minutes until the crust is golden brown. Allow to cool for 5 minutes before serving. Enjoy!

Additional Info

Use my easy homemade puff pastry dough recipe.

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