Vegan Pot Pie

Ingredients:

• 2 frozen sheets puff pastry (we use Pepperidge Farm’s)
• 2 Tbsp olive oil
• 1 medium yellow onion
• 1 clove garlic
• 2 cups veggie broth (make your own or we use this one)
• 1/4 cup spelt flour
• 1/4 cup plain almond milk
• 2 bay leaves
• 1 cup baby bella mushrooms
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 carrots, peeled and cut into 1 inch slices
• 1 red potatoes
• salt/pepper
• 1 tsp oregano
• 2 tbsp vegan butter (Earth Balance)

Instructions:

1. Thaw the puff pastry sheets for 40 minutes maximum
2. In a wok or large saucepan, heat 2 Tbsp olive oil
3. Add in the diced onion and garlic and cook for 5 minutes
4. Add the flour and the broth and whisk until well mixed
5. Preheat the oven to 425 degres F.
6. Add the milk, the carrots, the bay leaves and the potatoes and cook for 8 minutes until thickened.
7. Add the mushrooms, peas and carrots and cook for another 5 minutes.
8. Add salt/pepper and oregano as per your taste and stop the heat
9. In a round baking pan, lay one baking sheet brushed with some vegan butter
10. Lay one puff pastry sheet, spread some vegan butter on top and pour the veggies mixture. Cover with the second puff pastry sheet. Cut a design with your knife and slightly bruch some vegan butter on top
11. Put in the oven for 30-35 minutes until the top gets golden brown.

Let cool 5 minutes by the time you take a nice photo of your dish and happily serve your guests or just treat yourself 🙂