Vegan Pot Pie

4 servings

Ingredients:

• 1 oz Dried Oyster Mushrooms
• 1 Cup Chopped Baby Portabellas  
• 1 Tbsp Tamari (Soy Sauce if you choose)
• 1 White or Yellow Onion diced
• 1 Large potato (Red or yellow)
• 2 Medium Carrots peeled and diced
• 2 Celery Ribs diced
• 2 Cloves Garlic chopped
• 3 Tbsp Quinoa Flour (any flour can be used here)
• 1 tsp Dried Thyme
• 2 Bay Leaves
• 2 Cups Vegetable stock plus 2 Tbsp for cooking veggies
• ½ Cup Plant-based Milk (I used Flax Milk) plus 2 Tbsp for brushing
• ¼ tsp Pepper
• ½ tsp Salt
• ¾ Cup fresh or frozen peas
• 2 Sheets Vegan Puff Pastry per – thawed (I use Athens Phyllo Vegan dough – this does contain wheat)

Directions:

Clean and chop mushrooms, celery, carrots, onion, garlic, and potato

In a large pan, heat 2 Tbsp of Veggie stock and add the onion, carrots, celery, garlic, and potatoes.  Cook for about 2 minutes or until the vegetables are tender.  Stir in the flour and cook for another 2 minutes, stirring occasionally.  Add the remaining vegetable stock, tamari, Thyme, bay leaves, milk, salt, and pepper.  Bring to a simmer.  Stir in the mushrooms and reduce the heat to low.   Cook this filling for approximately 10 minutes or until the liquid has reduced to a pie gravy consistency – add more veggie stock for a thinner texture.  Remove from heat, stir in the peas and set aside while preparing the puff pastry.

Preheat oven to 420 degrees F

To prepare the pastry (it must be room temp as per package directions).  Place a ramekin or pie pot upside down on the thawed pastry and cut a circle an inch longer than the dish.  These sheets are paper thin, so I use 2 of them on the bottom of the ramekins.  Fill each ramekin with pie filling before placing another pastry sheet on top.  I crumpled mine up because I like the look and the flakiness.  Become an artist and just have fun with how you lay this out – making sure to keep a slit or some open air at the top of each crust.  Brush a small amount of Plant milk on top of the pastry and place the pies in the oven for 15 minutes until the pastry top is golden brown.