Vegetable Pot Pie Recipe

• 1 pound Yukon gold or red potatoes, cut in bite sized chunks ↔ Replace
• 2 cups carrots, cut in half moons ↔ Replace
• 3 tablespoons vegan butter or olive oil, divided ↔ Replace
• 1 onion or leek, chopped small ↔ Replace
• 3 cloves garlic, chopped small ↔ Replace
• 1 medium fennel bulb, cored and diced. ↔ Replace
• 1 cup asparagus, cut in 1/2″ pieces ( or sub green beans) ↔ Replace
• 1/4 cup flour- or sub gluten free flour ↔ Replace
• 1 teaspoon vegetable boullion or sub ½ cup veggie broth ↔ Replace
• 2 cups cashew milk or almond milk (rich is best) ↔ Replace
• 2 teaspoons whole grain mustard (or dijon) ↔ Replace
• 1/2 teaspoon sea salt ↔ Replace
• 1/2 teaspoon black pepper ↔ Replace
• 1 cup peas- fresh or frozen ↔ Replace
• 2 tablespoons fresh lemon juice ↔ Replace
• 1 tablespoon fresh thyme leaves ↔ Replace
• 1 tablespoon fresh tarragon (or rosemary), chopped ↔ Replace
• 2 tablespoons fresh chives, minced ↔ Replace
• 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand  is vegan) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.