Vegan Veggie Pot Pie

Ingredients

• 1 package vegan puff pastry
• 1/2 cup vegan butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste

Directions

1. Preheat the oven to 375°F.
2. Melt the vegan butter in a large skillet over medium heat. Add in the onion, garlic, carrots, bell pepper, corn, and peas. Cook for about 8-10 minutes, until the vegetables are tender.
3. Sprinkle the flour over the vegetables and stir to combine. Pour in the vegetable broth and stir until it thickens, about 3-4 minutes.
4. Add in the thyme, parsley, salt, and pepper. Taste and adjust seasonings if needed.
5. Transfer the mixture to a 9-inch pie dish. Cut the puff pastry into strips and arrange them over the top in a lattice pattern. Bake for 25-30 minutes, until the top is golden brown and the filling is bubbly.
6. Serve warm and enjoy!

Interesting Facts

• The modern pot pie was invented in the 18th century in England.
• Pot pies are an easy and delicious way to use up any leftover vegetables.
• Vegan puff pastry is made with vegetable shortening instead of butter.