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Spring Vegetable Pot Pie

Sylvia Fountaine | Feasting at Home Blog
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Onion

1 cup

Peas, fresh

2 tbsp

Tarragon, fresh

1 tbsp

Thyme, fresh

1 lb

Yukon gold potatoes

1 lb

Tofu

3 cups

Flavorful veggie stock

2 tsp

Mustard, whole grain

1/4 cup

Flour

1 tsp

Kosher salt

1 tbsp

Nutritional yeast

1

package Puff pastry dough, vegan

1

White pepper

1

With salt and pepper

3 tbsp

Oil

1/3 cup

White wine, dry

1 person Recommend This Recipe