Description
A comforting, plant-based pot pie filled with hearty vegetables and a creamy gravy, topped with a golden crust made from seasoned veggies and herbs.
Ingredients
Scale
For the Crust:
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 sheet vegan puff pastry, thawed
- 1 tbsp nutritional yeast (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant, about 3 minutes.
- Add carrots, potatoes, and mushrooms. Cook for 5-7 minutes until slightly softened. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in vegetable broth and almond milk until smooth. Add peas, thyme, paprika, salt, and pepper. Simmer for 10 minutes until thickened.
- Transfer the veggie mixture to a baking dish. Roll out the puff pastry and place it over the top, trimming edges. Cut slits in the pastry to vent.
- Bake for 20-25 minutes until the crust is golden brown and flaky. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.