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Herbed Vegan Vegetable Pot Pie
  • ⅓ Cup Vegan butter, I used Earth Balance
  • ⅓ Cup All purpose flour
  • 1 Cup Vegetable broth
  • 3 Cups Non-dairy milk, I used Almond
  • 2 Teaspoons Dijon mustard
  • 2 Cups Chopped potatoes
  • 1 Tablespoon Olive oil
  • 4 Cloves Garlic, chopped
  • 3 Large Carrots, chopped
  • 1 Cup Peas
  • 1 Cup Frozen spinach, thawed
  • 5 Green onions, rough chopped
  • ¼ Cup Parsley, chopped
  • Salt and Pepper to taste
  • 8 Ounces Phyllo dough, thawed
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