Vegan Pot Pie

Do we have your attention? This Vegan Pot Pie is the perfect comfort food. Super easy to make and really satisfying. A real family favourite. It takes hardly no time and it looks like you’ve worked your but of in the kitchen! That’s what we love! Perfect to cook and eat on those colder days in autumn and winter!

Serves: 4
Prep time: 10 minutes
Total time: 45 minutes

Ingredients

25 g vegan butter
120 g white onion
1 clove garlic
35 g flour
500 ml vegetable stock
400 g potatoes
300 g carrots
60 ml oat milk
⅛ tsp black pepper
90 g pearl onions (from a jar)
1 bay leaf
70 g green peas, frozen
270 g puff pastry, fresh

Method

1. Melt the vegan butter in a deep pan over medium heat. Chop the onion and mince the garlic. Add this to the pan and cook for a few minutes until the onions turn translucent. Add the flour and stir well through the onions. Then little by little add the vegetable stock while you keep stirring. This way you prevent lumps.
2. Peel the potatoes and cut into small cubes. Add to the pan. Peel the carrots and cut into cubes the same size as the potatoes. Also add to the pan. Mix everything together. Add the oat milk, black pepper, pearl onions and bay leaf. Let everything simmer on low heat for 15 minutes with a lid on the pan.
3. Meanwhile preheat the oven to 200 degrees Celsius. Add the peas to the pan and divide the mixture over the oven dish (20 x 20 cm). Then cover with the puff pastry. Cut a cross in the middle of the dough. This allows the warm air to escape. Bake in the oven for 20 minutes or until the crust is nicely browned and the puff pastry is cooked.