Vegan Pot Pie with Puff Pastry Crust

Step 1

In a small amount of oil, add the frozen pearl onions and carrots. Saute until tender. Add peas.

Step 2

In hot broth rehydrate the TVP chunks for about 15 minutes. Drain (reserving the broth) and using paper towels, remove excess moisture.

Step 3

Take puff pastry out of the freezer to thaw for about 30 minutes before using.

Step 4

Add the flour to the cooked vegetables. Cook for 1 minute. Whisk the bouillon into the hot broth and add to the pan, stirring constantly.

Step 5

In a hot saute pan with NO OIL, brown the TVP chunks and add to the vegetable mixture. Add them to the vegetable mixture and in the same pan, saute the mushrooms in a small amount of oil. Add to vegetable mixture.

Step 6

Finally, add the milk and season with salt and pepper to taste, adding any optional herbs you wish. Cook until slightly thickened. Add chopped parsley.

Step 7

Distribute the filling between oven-safe baking dishes.

Step 8

Cut puff pastry to fit and overlap your dish by about a 1/2" to an inch. Bake at 350 (or 400 if your dish is able to withstand the heat) until puffed and golden.