Vegetable Pot Pie Recipe

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

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