A savory and comforting vegan pot pie pin filled with hearty mushrooms, potatoes, carrots, and peas, all enveloped in flaky puff pastry.
Ingredients: 2 cups mushrooms, sliced. 1 cup diced potatoes. 1 cup diced carrots. 1 cup frozen peas. 1 onion, diced. 2 cloves garlic, minced. 1/4 cup flour. 2 cups vegetable broth. 1/2 cup unsweetened almond milk. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste. 1 sheet vegan puff pastry.
Instructions: Warm the oven up to 190C 375F. Put onions and garlic in a large skillet and cook them until they become clear. Cook the potatoes, carrots, and mushrooms until they are just barely soft. Put flour on the vegetables and mix them around to cover them all. Slowly add the vegetable broth while stirring all the time until the mixture gets thick. Peas, thyme, rosemary, salt, and pepper should all be added now. Let it cook on low heat for 5 to 7 minutes, or until the vegetables are soft and the sauce gets thick. You can use mini muffin tins or silicone molds to put the filling in. Make circles out of puff pastry that are just a bit bigger than the molds. Put puff pastry over each mold and press the edges together to seal them. Put it in the oven and bake for 20 to 25 minutes, or until it turns golden brown and crispy. Let it cool down a bit before you serve it.
Prep Time: 20 minutes
Cook Time: 30 minutes
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