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Frontier Co-Op Organic Parsley Leaf Flakes -- 0.24 oz

Frontier Co-Op Organic Parsley Leaf Flakes
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Frontier Co-Op Organic Parsley Leaf Flakes -- 0.24 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Organic Parsley Leaf Flakes Description

  • Flat Leaf for Superior Flavor
  • USDA Certified Organic
  • Non-GMO Project Verified
  • Non-ETO (Ethylene Oxide)
  • Non-Irradiated
  • Kosher

Our parsley has a bright green color and a mild, fresh flavor that's used to flavor soups, vegetables, sauces, dressings, eggs and all potato dishes. Add directly to your favorite dishes or reconstitute it first by soaking in ice water for 5 to 10 minutes.


Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Veggie Pot Pie with Fancy Lattice Herb Crust

This wholesome dish just screams comfort food! Like a traditional pot pie, this recipe comes with a flaky top crust and a creamy filling featuring chunky vegetables. The only difference? It’s completely meatless and dairy-free! Enjoy this super-easy plant-based pot pie during the cooler months ahead. Homemade Plant-Based Pot Pie with Lattice Pie Crust in Pie Pan |

Veggie Pot Pie with Fancy Lattice Herb Crust

Herb crust

  • 1½ cups all-purpose flour
  • ½ cup vegan butter or buttery sticks (cold & cubed)
  • ½ to ¾ cup almond milk (cold)
  • ½ tsp. sea salt
  • 2 Tbsp. dried parsley
  • 1 tsp. dried thyme
  • ½ tsp. dried oregano
  • 1 tsp. garlic powder

Vegetable filling

  • 5 cups frozen mixed vegetables (peas, carrots, corn & green beans)
  • ¼ cup all-purpose flour
  • Sea salt (to taste)
  • Black pepper (to taste)
  • 3 Tbsp. vegan butter
  • 1 medium red onion (chopped)
  • 1 cup vegetable stock
  • ¾ cup almond milk
  • 2 Tbsp. white cooking wine
  • ¼ cup nutritional yeast
  • ½ cup dairy-free mozzarella (or cheddar shreds)
  • 1 Tbsp. melted vegan butter (for brushing)

Herb crust

  1. In large bowl, combine all-purpose flour, sea salt, parsley, thyme, oregano and garlic powder. Whisking to combine.
  2. Add cubed vegan butter. Use pastry blender to combine butter into dry ingredients until mixture becomes crumbly (pea-size crumbs).
  3. Slowly pour in the cold milk and stir (working it together with one hand) until dry ingredients moisten. Note: If mixture feels a little too dry, add 1 tablespoon cold milk at a time, until it’s moistened but not *too* wet.
  4. Form dough into ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1.5 hours or overnight.


  1. Preheat oven to 400 degrees F. and grease a standard 9-in. pie dish. Set aside.
  2. In medium saucepan, melt vegan butter over medium-high heat. Once melted, add mixed vegetables and onions. Add sea salt and black pepper, to taste. Toss and cook vegetables until softened, about 5-6 minutes.
  3. Add flour and nutritional yeast. Stir until well incorporated (around 1 minute) and fully coated. Add cooking wine, veggie stock and milk. Note: Immediately whisk liquid with vegetables to ensure lumps do not form.
  4. Increase heat to high so that the mixture begins to boil (stirring occasionally) for about 3-4 minutes, then reduce to simmer for about 5-6 minutes.
  5. Once thickened, turn off heat and stir in dairy-free shreds, until fully melted and creamy. Set aside.


  1. Remove dough ball from refrigerator and transfer to lightly floured surface. Roll out dough ball (avoid making it too thin), about 1/2-in. thick. Use sharp knife or wheel pastry cutter to cut dough (longways) into 8-10 half-inch-wide strips. Note: To make strips easier to transfer, gently fold them over, then place them on top of the pie and unfold them, being sure to place the longer strips in the middle and working the shorter ones toward either side of the pie.
  2. Pour filling into prepared pie dish and top with crust strips.
  3. To create a lattice pattern, place one long strip of dough perpendicular to the parallel strip, then unfold the folded strips over the perpendicular strip. Lay a second perpendicular strip of dough next to the first one with some space between them and unfold the folded parallel strip over the second one. Continue with each strip until a complete weave is made over the top of the pie.
  4. Brush tops of crust with melted butter and bake for 25-30 minutes or until crust is golden brown and fully baked through and filling bubbles.
  5. Remove from oven and serve immediately.

Order the ingredients you need to make this plant-based pot pie at!

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