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Pot pie with spring veggies

Nutrition per serving

NameValueDaily value
Calories314calkcal17%
Fat17.5g27%
Saturated Fat2.5 g13%
Carbohydrate35.5g12%
Sugar5.3g5%
Dietary Fiber0g0%
Protein5.2g10%
Cholesterol0mg0%
Sodium426.3mg18%

Ingredients

8 Servings
QuantityUnitIngredient
Black pepper
½TeaspoonBlack pepper
Fresh lemon juice
2TablespoonFresh lemon juice
Sea salt
½TeaspoonSea salt
Fennel bulb, chopped
1Fennel bulb, chopped
Yukon gold or red potatoes, cut in bite sized chunks
1PoundYukon gold or red potatoes, cut in bite sized chunks
Onion or leek, chopped small
1Onion or leek, chopped small
Bouillon, vegetable or “chicken-like”
1TeaspoonBouillon, vegetable or “chicken-like”
Cloves garlic, chopped small
3Cloves garlic, chopped small
Ap flour
¼CupAp flour
Carrots, cut in half moons
2CupsCarrots, cut in half moons
Asparagus, cut in 1/2″ pieces
1CupAsparagus, cut in 1/2″ pieces
Vegan butter or olive oil, divided
3TablespoonsVegan butter or olive oil, divided
Saved water
½CupSaved water
Peas
1CupPeas
Cashew or almond milk
2CupsCashew or almond milk
Whole grain mustard
2TeaspoonsWhole grain mustard
Fresh chives, minced
2TablespoonsFresh chives, minced
Fresh lemon thyme , chopped small
1TablespoonFresh lemon thyme , chopped small
Package vegan puff pastry dough
1Package vegan puff pastry dough
Fresh tarragon , roughly chopped
1TablespoonFresh tarragon , roughly chopped

Instructions

View on feastingathome.com