So we're taking a break today from every one of the desserts and treats on the blog for the occasions for an exquisite formula, veggie pot pies with puff baked good hull!
So today it's tied in with having a sound vegan pot pie formula that is anything but difficult to make and doesn't include making pie outside layer. (Since who truly possesses energy for that nowadays?)
These pot pies are stacked with veggies like sweet potatoes, peas and lentils so despite everything they're stuffed with protein! They are then finished off with a puff baked good outside, which makes them feel somewhat more *special* and liberal, without the object of proceeding to make a hull.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 3 tbsp chickpea flour (can sub regular flour)
- 3/4 cup almond milk
- 1 cup vegetable broth
- 1 potato, peeled and chopped into cubes
- 1 sweet potato, peeled and chopped into cubes
- 1/2 cup frozen peas
- 1 cup lentils, cooked
- 1 tsp dried thyme
- 2 tsp herbs de Provence
- salt & pepper to taste
- 1 sheet of puff pastry (vegan if needed)
INSTRUCTIONS
- Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
- Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
- Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
- Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
- Cover and let simmer on medium-low for 10 minutes.
- Preheat the oven to 375 degrees.
- Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
- Bake for 30-35 until golden brown.
Read more our recipe Broccoli Salad Recipe #vegan #recipevegetarian
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