Veggie Pot Pie 🥧

I’ve been in the mood for veggie pot pie lately and this highly modified recipe turned out great :blush:

Sautéed onion, garlic, 1+ cup diced carrots, about 2+ cups of potatoes, celery, 2 cups broccoli florets and frozen peas for about 10 minutes in a bit of EVOO with some red pepper flakes… then added about 3-4 tablespoons of flour, mixed well and added maybe a 1/4 cup of nooch for more flavor, cooked for an additional minute or so while stirring constantly.

While veggies were sautéing, I made up a mix of veggie broth (about 1.5 cups), oat milk (about 1 cup), Dijon mustard, grated garlic and some no-salt herb seasoning. After adding this to the veggies, a can of rinsed yellow eyed beans (any beans will do, recipe called for cannellini beans) went in the pot. Stirred’n cooked it for another few minutes until the mix had almost a gravy like consistency.

Taste’n taste before putting it in baking pan and add seasoning as necessary. Because I made the veggie broth strong I didn’t add any additional salt but I did add black pepper and paprika to taste. I felt it needed some brightness, so I sprinkled a bit of Tajin & lemon pepper seasoning with a squeeze of lime and a bit more mustard. Customize to your own taste… the recipe definitely didn’t call for all the extra heat & acid I added… but I liked it :sweat_smile:

Found some wonderful frozen vegan puff pastry at a local Middle Eastern market and set it out to thaw while creating veggie mix… covered the pan, crimped the edges with a fork and scored the dough lightly on a crisscross pattern. Then created an “egg” wash with equal parts melted butter, oat milk and maple syrup… brushed over the pastry before putting in the oven.

Baked in oven for about 30 minutes at 400 F, checking after 25 minutes and adjusting time as necessary. Let cool for about 5 minutes… enjoy! :yum: