VEGGIE POT PIES WITH PUFF PASTRY CRUST #vegan #dinner

These pot pies are stacked with veggies like sweet potatoes, peas and lentils so despite everything they're pressed with protein! They are then finished off with a puff baked good covering, which makes them feel somewhat more *special* and liberal, without the object of proceeding to make an outside layer.

It's extremely an entirely straightforward procedure, yet unquestionably a dish that will make sure to awe any visitors you may have over for supper!

Some pot pies are entirely undesirable, however these veggie pot pies with puff baked good covering are a lot more advantageous than your normal pot pie! I even love to avoid the puff baked good outside here and there and appreciate the filling as a stew over some quinoa! (Too delightful as well!)

Also try our recipe Vegetable Barley Soup

These veggie pot pies with puff pastry crust are loading with good for you veggies for a comforting and healthy meal!

INGREDIENTS

• 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

1. Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
2. Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
3. Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
4. Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
5. Cover and let simmer on medium-low for 10 minutes.
6. Preheat the oven to 375 degrees.
7. Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
8. Bake for 30-35 until golden brown.

NOTES
If you want to make your puff pastry nice and shiny, use an egg wash or aquafaba (the liquid from the can of chickpeas) wash on top of it.

Read more our recipe : Spinach Artichoke Twice Baked Potatoes

Source : https://bit.ly/2U72Qn8