Beyond Meat Pot Pies


Since going veg, there hasn’t been chicken pot pie in our lives. Over a decade for the dirty hippie; almost two decades for me.  I remember many family dinners, helping my mom prepare chicken pot pie as a child – rolling out the homemade dough, cutting up celery and carrots. Because it was a lot of work, it was usually reserved for weekend meals or special occasions.  But with Beyond Meat, that retro classic is back in action.

As you probably remember, we won a year of Beyond Meat on a Twitter contest. Now thanks to that social media success, we are happy to share with you the best of the recipes we create with it. (I mean, no one needs to see the day we sat and ate the Beyond Meat strips straight out of the pack, right? You want recipes!)

This vegan version of Pot Pie still requires a lot of veggie chopping, just like the recipe my mom made. And you still need to make a roux sauce. The puff pastry, though, is a great shortcut and looks really elegant. We actually shared this meal with non-vegan friends and they loved it – even asked for the recipe. Well, here ya go…


Beyond Meat Pot Pies

1/2 cup chopped shallots (two to four)

3 cloves garlic, minced

1 Tbsp. grapeseed oil

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped green bell pepper

2 white potatoes, diced

1 pack of lightly seasoned Beyond Meat, cubed

2 cups kale, sliced

1/2 cup chopped fresh parsley

salt & pepper to taste

1 Tbl. ground flaxseeds

1/3 cup water

1 cup veggie stock

1/3 cup all purpose flour

1 tsp. dried sage

1 tsp. dried thyme

1 tsp. dried marjoram

1 Tbl. nutritional yeast

1 tsp. arrowroot powder

1 cup almond milk, unsweetened

1 package thawed puff pastry (we used Pepperidge Farms, which is vegan!)

1 Tbl. melted Earth Balance or olive oil

Preheat oven to 400 degrees. Gather six individual glass or ceramic oven-safe dishes to bake the pot pies in. Set aside.

In a large pot or dutch oven, add grapeseed oil, shallots and garlic. Saute over medium-high heat for about 3 minutes until soft. Add carrots, celery, peppers, potatoes and Beyond Meat. Continue sauting, stirring often until veggies are tender and Beyond Meat cubes are lightly toasted. Add kale and fresh parsley, season to taste with salt and pepper. Turn veggies down to low heat while you make the roux sauce.

Before starting the roux, add ground flax seed to one cup of water and set aside. It will get thick and a little gooey.

Roux isn’t difficult, but it needs your full attention. Bring veggie stock up to a low boil and add flour while whisking constantly. Turn heat down to medium and add safe, thyme, marjoram, nutritional yeast and arrowroot. Keep whisking! The roux will be thick and a little pasty. Add almond milk and flax seed/water combo. Stir up until well combined.

Set your six small dishes on a large baking sheet (in case of overflow in the oven). Spoon the cooked veggies and Beyond Meat into the dishes in equal amounts. Follow with the herb roux sauce until all six dishes are very full.

Unfold the puff pastry sheets and if needed, roll out a little bit. Don’t overdo it with rolling, or the pastry layers won’t puff up. Cut six copies of the shape of your dishes. If you have leftover puff pastry, you can make cut shapes like stars, hearts, etc, to decorate the pot pies with.

Top the pot pies with the puff pastry cut-outs and decorate if desired. Brush the tops of each pot pie with melted Earth Balance or olive oil. Bake at 400 degrees for 25-30 minutes, until pot pies are lightly browned on top and bubbly at the edges. Eat while still warm.

Serve with a small side salad and red wine. Perfect winter dinner party – done!

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