This Herbed Vegan Vegetable Pot Pie is a comforting and satisfying dish perfect for a cozy dinner. Packed with mixed vegetables and flavored with aromatic herbs, it's a crowd-pleaser even among non-vegans.
Ingredients: 2 cups mixed vegetables such as carrots, peas, corn, and green beans. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1/4 cup all-purpose flour. 2 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 sheet vegan puff pastry, thawed. 1 tablespoon soy milk for brushing pastry.
Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add mixed vegetables to the skillet, cook until slightly tender. Sprinkle flour over the vegetables and stir to coat. Slowly pour in vegetable broth, stirring constantly until the mixture thickens. Add thyme, rosemary, sage, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a baking dish. Roll out the puff pastry and place it over the baking dish, trimming any excess pastry. Brush the pastry with soy milk. Make a few small slits in the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
ICCSTM 2019