A delicious and comforting Vegan Mushroom Pot Pie filled with hearty vegetables and flavorful mushroom gravy, encased in a flaky, golden pastry.
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 cup diced onion yellow or white
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 cup carrots diced
- 1 cup peas frozen
- 2 tablespoons flour all-purpose
- 1 cup vegetable broth low-sodium
- 1 cup almond milk unsweetened
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- to taste salt and pepper black pepper freshly ground
- 1 sheet vegan puff pastry thawed
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent.
- Add the garlic and mushrooms, and sauté until the mushrooms are golden brown.
- Stir in the carrots and peas, cook for a few more minutes.
- Sprinkle the flour over the vegetables and mix well.
- Gradually add the vegetable broth and almond milk, stirring continuously to form a smooth sauce.
- Add the thyme, rosemary, salt, and pepper, then simmer until the sauce thickens slightly.
- Transfer the vegetable mixture to a baking dish.
- Cover the mixture with the puff pastry, trimming and crimping edges as necessary.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden and flaky.
- Let cool slightly before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 450mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 10mgIron: 12mg