Vegetable Pot Pie
Lunch time? Fun time! Here’s how to make the most delicious vegetable pot pie in the world – creamy, filling and super healthy!
Ingredients
- 1 Pastry sheet the store-bought ones are usualy already vegan, but double-check if you want this recipe to be 100% dairy free
- 100 g butter use vegan if you want
- 2 Tbsp flour
- 1 cup veggie broth or water
- 2 cups almond milk
- 2 tsp dijon mustard
- 2 medium potatoes chopped
- 2 garlic cloves minced
- 2 medium carrots chopped
- ½ cup frozen peas
- ½ cup frozen spinach
- 3 green onions chopped
- 1 Tbsp parsley chopped
- Salt
- Pepper
Instructions
- In a large pot, melt the butter, sprinkle the flour and mix to form a paste.
- Add the milk, veggie broth or water and mustard. Mix until no more lumps.
- Once simmering, add the garlic, carrots and potatoes.
- Cook for 8-10 minutes, stirring occasionally.
- Add the peas and spinach, season with salt and pepper, and cook for another 5 minutes.
- Take off heat, add the green onion and parsley, mix well.
- Transfer the mixture to the baking dish and cover with pastry dough.
- Cook for 15-20 minutes at 180 degrees C.
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