Skip to main content

VeganMoFo: Butternut Squash Pot Pie

Nothing says comfort food like a warm pot pie on a cold fall evening. It warms the heart and the soul, and I think my VegFam would agree.

Normally, I would try to say something witty or funny, maybe even punny, but for this pot pie really all I can say is that it is beautiful. It looks beautiful. It tastes beautiful. Hell I may even paint a portrait of it. That's how beautiful.

1 sheet of vegan puff pastry

1 butternut squash, diced
3-4 c oyster mushrooms, sliced
2 celery stalks, sliced
1 large carrot, peeled and sliced
  1. Preheat the oven to 400 and roast butternut squash until it's tender; about 40 minutes or so. 
  2. While the squash is roasting get started on the sauce.

1 onion, diced
1/4 c vegan butter
1 tbsp flour
3/4 c veggie broth
1 tbsp non-dairy milk
2 tbsp white cooking wine
1/2 tsp thyme
1/2 tsp rosemary
pepper, to taste
  1. melt the butter in a large heavy bottom pan. When the butter is melted toss in the onion. Cook until just starting to brown. Add in the flour and let coat and cook for 30 seconds or so. Use the wine to deglaze the pan.
  2. Add the rest of the ingredients. Cover and let simmer for about 10 minutes. 

Spice Blend:
1/2 tsp salt
1/2 tsp rosemary
1/2 tsp garlic powder
1/2 tsp dried ground mustard
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp thyme
1/4 tsp celery salt
1/4 tsp parsley
1/8 tsp cumin
1/8 tsp cayenne
  1. Blend all the spices together and toss the oyster mushrooms until well coated.
  2. Saute the mushrooms until they start to brown.
  3. In a separate pan saute the carrots and celery. 
  4. Once tender, combine the squash, shrooms, sauce, celery and carrots into 1 casserole dish or 4 smaller dishes. 
  5. Reduce oven from 400 to 375. Top with thawed puff pastry and bake for 20-25 minutes in the oven. 


  1. Where do you get vegan puff pastry?

  2. Just thought I would telly you that I am almost happy it is cold outside because this is my favorite winter dish! Just on a side note, I can't find the vegan puff pastry either but I am able to get a vegan whole wheat pie crust that works great too. Thanks for the recipe - we just love it!

    1. Becky, you've made my day! Thanks so much for the feedback on the pie crust. I'm so glad you're enjoying the recipe.

  3. I am almost happy that it is cold outside because this is my favorite cold weather meal! Just fyi, I couldn't find the vegan puff pastry either but I use a vegan whole wheat pie crust.


Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…