VEGAN MUSHROOM POT PIE
Vegan Mushroom Pot Pie perfect for you to whip up for the holidays or your next get together! It brings all the savory flavors and herbs you enjoy during this time like fresh oregano and rosemary. Make sure to save this recipe to give a try later. It comes with minimal ingredients and will be done in about 40 minutes great also to prepare ahead of time .
INGREDIENTS:
2 Tbsp olive oil
1 small white onion
8 garlic cloves
1/3 cup flour
2 cups vegan chicken bouillon
1 cup plain almond milk
4 russet potatoes
1/2 sea salt
1 tsp pepper
16 oz Bella mushrooms
1 bag frozen carrots and peas
fresh oregano and rosemary
1 puff pastry
DIRECTIONS:
Start by sitting out your puff pastry so that it gets room temperature.
Clean your mushrooms , russet potatoes and herbs .
Chop up your garlic, onions , mushrooms , potatoes and herbs .
Add to your cast iron the olive oil and then place your garlic , onions , mushrooms, potatoes and herbs .
Once you start cooking the veggies add the almond milk , bouillon, sea salt and pepper .
Add in the flour slowly and you’ll start to see pot pie filling to thicken .
Once you start to see it slowly bubbling then add the room temperature puff pastry .
Press down the cookie cutter shape you’d like to have puff up . This is optional but creates a creative design on your pot pie .
Place in the oven for 20-30 minutes until the mixture is cooked throughly and the puff pastry is golden brown