The Best Vegan Pot Pie

holycowvegan.net

Terri Clinton

I enjoy a whole food plant based lifestyle.

1 sheet puff pastry (thawed)

1 tablespoon vegetable oil (or vegan butter)

4 cloves garlic (crushed and then thinly sliced)

1 large onion (thinly sliced)

2 medium carrots (cut in a ½-inch dice)

2 stalks celery (cut in an approx ½-inch dice)

8 oz crimini mushrooms (cut in chunky slices)

2 medium potatoes (yellow or red)

½ cup dry white wine (optional)

8 oz butternut squash (cubed. Or any winter squash or zucchini will do)

2 tablespoon sage (minced, or 2 teaspoon dry)

1 teaspoon rosemary (¼ teaspoon if using dry)

1 tablespoon thyme (or 2 teaspoon dry)

14 to 16 oz vegan sausage or tofu (optional. Slice the sausage and cube the tofu)

½ cup raw cashews (use pumpkin seeds for a nut-free alternative)

2 ½ cups vegetable stock (or water)

Salt and ground black pepper to taste

2 tablespoon parsley (finely chopped)

Directions at holycowvegan.net

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